Steps
- 1
In a bowl, whisk together olive oil, lemon juice, dried oregano, dried thyme, salt, and black pepper to create the marinade.
- 2
Place the chicken breasts in a resealable bag or shallow dish and pour marinade over them. Marinate for at least 20 minutes in the refrigerator.
- 3
Preheat the oven to 400°F (200°C). Toss carrot sticks with 1 tablespoon olive oil and maple syrup, then spread them on a baking sheet.
- 4
Roast carrots in the preheated oven for 20-25 minutes, turning halfway, until tender and caramelized.
- 5
While carrots roast, heat a grill pan or outdoor grill over medium-high heat. Remove chicken from marinade and grill for 6-7 minutes per side or until cooked through and internal temperature reaches 165°F (75°C).
- 6
In a large bowl, combine spinach leaves with remaining olive oil, white wine vinegar, salt, and pepper to taste. Toss gently to coat.
- 7
Serve grilled chicken breasts alongside roasted carrots and the fresh spinach salad, garnished with lemon wedges if desired.
Tips from the Chef
Marinate the chicken for longer (up to 2 hours) to deepen the lemon and herb flavor.
Use fresh herbs if available, adjusting amounts to taste.
Make sure to not overcook the chicken to keep it juicy and tender.
Carrots can be cut into different shapes based on preference for presentation.
For an added touch, sprinkle some toasted pumpkin seeds on the spinach salad for crunch.
Ingredients
- 4 whole boneless skinless chicken breasts (medium size)
- 3 tbsp olive oil (for marinade and cooking)
- 2 tbsp fresh lemon juice
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp salt
- 0.5 tsp black pepper
- 4 whole carrots (medium size, peeled and cut into sticks)
- 6 cup spinach leaves (fresh, packed)
- 1 tsp maple syrup (for carrot glaze)
- 1 tbsp white wine vinegar (for salad dressing)
Nutrition
(per serving)
Calories
356
Protein
43.6 g
Carbs
9.8 g
Fat
15.8 g
