Roasted Carrot Salad W/ Chicken

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

1. Preheat the oven to 425°F (218°C).
2. 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.
3. In a large bowl, combine arugula, sunflower seeds, pomegranate seeds, remaining 1/2 tbsp olive oil, lemon juice, salt and pepper. Toss to combine.
4. Place the salad on a plate, and top with roasted carrots and grilled chicken.
5. Serve and enjoy!

Nutrition Info

Calories: 473, Carbohydrate: 22 grams, Protein: 37 grams, Fat: 27 grams