I would’ve never thought that carrots and radishes pair well when cooked together. This spicy sweet chicken and veggie recipe is a hit and has a kick to it when roasted with chicken, Sriracha and honey. This chicken and veggie recipe is tasty, it’s low in net carb and high in protein. You should try it!
Here’s the recipe:
Takes 25 Minutes; Serves 4
Ingredients:
- 3 tbsps Butter (melted)
- 1 1/2 tbsps Honey
- 1 1/2 tsps Sriracha
- 1 tbsp Lime Juice
- 1 lb Chicken Breast (boneless, skinless)
- 10 Heirloom Carrots (sliced into rounds)
- 3 cups Radishes (trimmed, halved or quartered)
- Sea Salt & Black Pepper (to taste)
- 1 stalk Green Onion (optional, garnish)
Directions:
- Preheat the oven to 425ºF (215ºC).
- In a small bowl, stir together the butter, honey, sriracha, and lime juice.Add the chicken to a large baking dish and scatter the carrots and radish around the chicken.
- Drizzle the butter mixture over everything and toss well to combine. Season with salt and pepper.Place in the oven and bake for 22 to 25 minutes, or until the chicken is cooked through and the veggies are tender. Top with green onion, divide evenly between plates, and enjoy!
Recipe adapted from that clean life
Nutrition Information:
Total Calories: 315
- Fat: 12g
- Carbs: 25g
- Fiber: 6g
- Sugar: 15g
- Protein: 28g
