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Servings: 1, Prep Time: 5-10 min, Cook Time: 25-30 min
Ingredients
- 3 carrots (150 g) sliced carrots
- 1 1/2 tbsp (21 g) olive oil
- 2 cups (40 g) arugula
- 1 tbsp (9 g) sunflower seeds
- 2 tbsp (21 g) pomegranate seeds
- 5 oz (140 g) chicken breast, boneless and skinless
- 1 tbsp (15 g) lemon juice (or juice from half a lemon)
- Salt and pepper to taste
Directions
- Preheat the oven to 425°F (218°C).
- Coat the sliced carrots and chicken in half of the olive oil, salt and pepper and place them on an oven-safe baking sheet. Roast for 20-25 minutes, or until the carrots are soft and crispy on the outside, and the chicken is cooked through.
- In a large bowl, combine arugula, sunflower seeds, pomegranate seeds, remaining 1/2 tbsp olive oil, lemon juice, salt and pepper. Toss to combine.
- Place the salad on a plate, and top with roasted carrots and grilled chicken.
- Serve and enjoy!
Nutrition Info
Calories: 473, Carbohydrate: 22 grams, Protein: 37 grams, Fat: 27 grams
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