Turmeric Chicken with Baked Carrots

Ingredients

• Chicken Breast200 g
• Carrot2 medium (120 g)
• Turmeric1 teaspoon (2 g)
• Cilantro2 tablespoon (6 g)
• Garlic1/3 clove (1 g)
• Oil2 teaspoon (7 ml)

Instructions

1. 1

   Step 1

   Preheat the oven to 392 °F (200 °C). You can also use an air fryer.

2. 2

   Step 2

   Marinate the chicken and carrot with olive oil, turmeric, garlic, salt and pepper.

3. 3

   Step 3

   Place on a baking pan and cook for 20-25 minutes until tender.

4. 4

   Step 4

   Once done, remove, serve and sprinkle with cilantro.

5. 5

   Step 5

   If you don't have an air fryer, you can boil the carrot for 6-7 minutes.

6. 6

   Step 6

   Next, season the chicken breast and the cooked carrot separately with olive oil, garlic and turmeric.

7. 7

   Step 7

   Sauté the carrot in a pan and fry the chicken en a previously heated pan for 4 minutes over medium heat. Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Turmeric Chicken with Baked Carrots can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.