🍗🥕 Garlic Herb Chicken and Carrot Plate
📝 Ingredients (Serves 2–3)
For the Garlic Herb Chicken:
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2 boneless skinless chicken breasts (or thighs)
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1½ tbsp olive oil
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3 cloves garlic, minced
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1 tsp dried oregano
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1 tsp dried thyme or rosemary
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½ tsp paprika (optional, for color)
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Juice of ½ lemon
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Salt & pepper to taste
For the Roasted Carrots:
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4–5 medium carrots, peeled and cut into sticks or coins
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1 tbsp olive oil
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½ tsp garlic powder
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½ tsp dried thyme or parsley
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Salt & pepper to taste
👩🍳 Instructions:
1. Marinate the Chicken:
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In a bowl, mix olive oil, minced garlic, herbs, lemon juice, paprika, salt, and pepper.
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Coat chicken thoroughly and let marinate for 15–30 minutes (or overnight for deeper flavor).
2. Roast the Carrots:
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Preheat oven to 400°F (200°C).
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Toss carrots with olive oil, garlic powder, herbs, salt & pepper.
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Spread on a baking sheet and roast for 20–25 minutes, flipping halfway.
3. Cook the Chicken:
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While carrots roast, heat a skillet or grill pan over medium-high heat.
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Cook chicken for 4–6 minutes per side, or until golden brown and internal temp hits 165°F (74°C).
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Let rest for 5 minutes before slicing.
4. Plate It Up:
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Arrange sliced garlic herb chicken alongside roasted carrots.
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Optional: Serve over rice, quinoa, or with a side of tzatziki or hummus for a Mediterranean twist.
✅ Tips:
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Add zucchini or sweet potatoes to roast with carrots for variety.
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Use an air fryer for the carrots (375°F for ~12–15 min).
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Garnish with fresh parsley or a sprinkle of feta for extra flavor.