Description
Indulge in a succulent blend of juicy chicken and vibrant roasted carrots, all drizzled with a sweet-tart pomegranate glaze that elevates any meal.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 4 large fresh carrots, peeled and cut into bite-sized pieces
- 1 cup pure pomegranate juice
- 2 tbsp honey
- 4 cloves garlic, minced
- 2 tbsp low-sodium soy sauce
Instructions
- Preheat your oven to 400°F (200°C). Lightly spray a baking dish with nonstick cooking spray.
- Season chicken breasts generously with salt and pepper. Place them in the prepared baking dish.
- In a small bowl, whisk together pomegranate juice, honey, minced garlic, and soy sauce until well combined.
- Toss the chopped carrots into the baking dish around the chicken. Pour the glaze over both the chicken and carrots.
- Roast in the preheated oven for about 30-35 minutes or until the chicken reaches an internal temperature of 165°F (75°C).
- Let it rest for a few minutes before serving. Drizzle any remaining sauce over everything on plates.
Nutrition
- Serving Size: 1 chicken breast with carrots (approximately 200g)
- Calories: 320
- Sugar: 22g
- Sodium: 450mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 85mg
Keywords: For added flavor, consider marinating the chicken in pomegranate juice for up to an hour before cooking. Feel free to substitute carrots with sweet potatoes or seasonal vegetables for variety.