Steps

1. 1

   In a bowl, whisk together olive oil, lemon juice, dried oregano, dried thyme, salt, and black pepper to create the marinade.

2. 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. 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. 4

   Roast carrots in the preheated oven for 20-25 minutes, turning halfway, until tender and caramelized.

5. 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. 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. 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.