Creamy Herb Chicken and Roasted Carrots
Juicy chicken tenderloins and sweet carrots roasted with a delicate blend of herbs and a touch of creaminess.
- Prep: 15 min
- Cook: 25 min
- Total: 40 min
- Servings: 1
- Cuisine: French
- Difficulty: Easy
- Cost: $2.78/serving
Dietary
- Gluten-Free
- Dairy-Free
- Nut-Free
- Soy-Free
- Egg-Free
- Paleo
- Low-Carb
- Low-Residue
- High-Protein
- Whole30
- Kosher
- Halal
- Low-Sugar
- Low-Saturated-Fat
- Low-Calorie
Tags
- roast
- healthy
- rich
Ingredients
- 4 ounce chicken tenderloins
- 2 carrots (medium, peeled and chopped into 1-inch pieces)
- 1 tablespoon olive oil
- 0.5 teaspoon dried thyme
- 0.5 teaspoon dried rosemary
- 0.5 teaspoon garlic powder
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
- Pat the chicken tenderloins dry. In a small bowl, whisk together the olive oil, dried thyme, dried rosemary, garlic powder, 1/8 teaspoon of the salt, and 1/8 teaspoon of the black pepper.
- Place the chicken on one side of the prepared baking sheet. Drizzle half of the herb-oil mixture over the chicken, tossing to coat evenly.
- Place the chopped carrots on the other side of the baking sheet. Drizzle with the remaining herb-oil mixture, tossing to coat.
- Roast for 20 to 25 minutes, or until the chicken is cooked through (internal temperature 165°F) and the carrots are tender and lightly caramelized.
- Serve immediately.
Notes
Ensure chicken is cooked thoroughly for safety. For extra flavor, a squeeze of lemon juice after roasting can brighten the dish.
Nutrition (per serving)
- Calories: 307
- Protein: 30.1 g
- Carbohydrates: 15.4 g
- Fat: 15.1 g
- Fiber: 3.9 g
- Sodium: 736 mg
- Saturated Fat: 2.5 g
- Sugar: 6.7 g
- Cholesterol: 75 mg