Served with carrots and your favorite salad. This is an entire meal that will fill you up and is also incredibly nutrient balanced and healthy. Read the directions below for some tasty extras that I added into my salad.
For kitchen tools, you need a large skillet to cook the carrots, a baking sheet for the chicken and a large bowl to make your salad.
4 chicken breasts (organic is always a good choice to avoid hormones or antibiotics)
1 large lemon, cut into thin rounds
1 large bundle of carrots (enough for 4 servings), cut into thin strips
1 clove of garlic, chopped
Cider vinegar (Optional. See notes in directions below)
Olive oil, for cooking
Preheat oven to 350 F.
Place the chicken on a baking sheet and season both sides with sea salt and pepper. Place the lemon on each chicken breast (covering the full chicken). Put baking sheet into the oven and let cook for 30 minutes, or until cooked through.
While the chicken cooks, prepare the carrots, or your favorite veggie. It doesn’t have to be carrots. Once the chicken is cooked, turn off oven and cook the carrots. You can cook them and let sit, but they do taste better when they are not overly cooked.
Place the carrots into a large pan with a couple tablespoons of olive oil. Start on high heat. Add a splash of cider vinegar, or anything acidic like lemon, or even balsamic vinegar or regular vinegar. Add the garlic, a pinch of sea salt and some pepper. I also added a couple pinches of dried chilli flakes. Once it starts to sizzle, reduce heat to medium and continue to stir until tender, or to your desired consistency.
Also while your chicken cooks, prepare your salad. Just toss together your favorite salad ingredients and a homemade dressing (recipe link for you below). Nothing fancy, just get in those greens. For a little added zing, I add sliced sweet onions that I marinated in cider vinegar for 30 minute. I love this! I also shaved some fresh Parmesan on top.