Baked Chicken and Glazed Carrots

Baked Chicken and Glazed Carrots

Tender baked chicken breast with a light seasoning, accompanied by sweet, mild glazed carrots and fluffy white rice for a wholesome and easy-to-digest meal.

Dietary

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Ingredients

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Place 1 1/2 pounds boneless, skinless chicken breast on a baking sheet. Drizzle with 1 tablespoon olive oil and season with 1/2 teaspoon salt, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper.
  3. In a medium saucepan, combine 5 sliced carrots with 2 tablespoons unsalted butter, 1 tablespoon maple syrup, and a pinch of salt. Add enough water to barely cover the carrots. Bring to a simmer over medium heat.
  4. Place the chicken in the oven and bake for 18-20 minutes, or until cooked through (internal temperature 165°F/74°C).
  5. While chicken bakes, cover the carrots and simmer for 15-20 minutes, or until very tender and the liquid has reduced to a glaze. Stir occasionally.
  6. Simultaneously, cook 2 cups uncooked white rice according to package directions in a separate saucepan with 3 cups water and 1/4 teaspoon salt. Fluff with a fork when done.
  7. Serve the baked chicken with glazed carrots and white rice.

Notes

Ensure carrots are cooked until very soft for optimal low-residue compatibility. Honey can be used instead of maple syrup for glazing the carrots.

Nutrition (per serving)