4 Servings 30 Minutes
1 lb Chicken Breast
3 Carrot (medium-sized, peeled, roughly chopped)
1/4 cup Extra Virgin Olive Oil (divided)
1/2 tsp Sea Salt (divided)
1 1/2 cup Cilantro
1 1/2 tbsp Ginger (fresh, grated or
1 tbsp Lime Juice
1 tbsp Water (optional)
Preheat the oven to 400ºF (204ºC) and line a baking sheet with parchment paper.
Arrange the chicken and carrots on the baking sheet. Season with a quarter of the oil and half of the salt. Bake for 25 to 30 minutes or until the chicken is cooked through and the carrots are tender.
While the chicken is cooking, add the cilantro, ginger, lime and remaining salt to a food processor. With the food processor running, add in the remaining oil. Blend until mostly smooth. Add in the water to thin, if necessary.
Divide the chicken and carrots between plates and spoon the cilantro lime sauce over top. Enjoy!
Nutrition per serving
Leftovers - Refrigerate in an airtight container for up to three days.
Serving Size - One serving is half a chicken breast, 3/4 cup of carrots and 2 tablespoons of the sauce.
More Flavor - Season chicken and carrots with black pepper, ground ginger, cumin, paprika, garlic powder or chili powder as well before baking.
No Chicken Breast - Use chicken thighs or drumsticks instead.
More Veggies - Add in cauliﬂower, zucchini or potatoes.