Garlic Herb Chicken & Carrot Plate
350kcal
Ingredients
Main Ingredients
- 4 pieces chicken breasts Use boneless and skinless for best results.
- 2 cups baby carrots Can substitute with chopped regular carrots.
- 3 cloves garlic, minced Provides aromatic flavor.
- 2 tablespoons olive oil Acts as a base for the herb mixture.
- 1 teaspoon dried thyme Adds earthiness to the dish.
- 1 teaspoon dried rosemary Enhances the herb blend.
- Salt and pepper to taste Use to season the chicken as desired.
- Fresh parsley for garnish Adds color and freshness to the dish.
Method
Preparation
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, combine the olive oil, minced garlic, dried thyme, dried rosemary, salt, and pepper. Mix well to create a flavorful herb mixture.
- Place the chicken breasts in a baking dish. Generously coat each piece with the garlic herb mixture, ensuring they are well covered.
- Scatter the baby carrots around the chicken in the baking dish, adding to the visual appeal and flavor.
Cooking
- Place the baking dish in the preheated oven and bake for 25–30 minutes, or until the chicken is fully cooked and the carrots are tender.
- Once cooked, remove the dish from the oven and garnish with fresh parsley before serving to add a pop of color.
Nutrition
Serving1gCalories350kcalCarbohydrates15gProtein40gFat15gSaturated Fat2gSodium600mgFiber3gSugar5g
Notes
You can substitute chicken breasts with thighs for a juicier option. Add a squeeze of lemon juice before serving for a bright touch, or include other vegetables like green beans or potatoes for a more hearty plate. Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until heated through.