Chicken and Roasted Carrots

Author

NuWave

Servings

4

Category

Main Dishes

Ingredients

• 2 tablespoons extra virgin olive oil
• 4 (6 ounce) boneless chicken breasts
• 1 pound whole baby carrots, peeled and sliced in half leaving small portion of greens on top
• 2 whole garlic cloves
• Juice of 1 lemon
• ½ cup white wine
• Salt and pepper to taste

Directions

1. Set Skillet to 425ºF and add oil, followed by the carrots and saute for 4 minutes.
2. Add chicken, then sear on all sides for 6 minutes per side.
3. Add lemon juice and wine, reduce to 350ºF, cover with lid and cook for 10 minutes or until center of chicken reaches 165ºF.