Roasted Curried Carrots and Herbed Chicken

Level: Easy
Serves: 2


For carrots:
  • 1 ½ c. carrots, chopped
  • 2 tsp. olive oil
  • ¼ tsp. curry powder
  • salt
  • pepper
  • 1 tsp. honey
For chicken:
  • 5 oz. skinless chicken breast
  • ½ tsp. olive oil
  • 1 tsp. dried thyme
  • ½ tsp. fresh rosemary, minced (or 1 tsp. dried)
  • ¼ tsp. turmeric
  • zest of half a lemon
  • salt
  • pepper
For salad:
  • 1 to 2 c. mixed greens
  • 8 to 10 cherry tomatoes
  • 1 tbsp. lemon juice
  • salt
  • pepper


  1. Heat oven to 400°F. Line a baking sheet with parchment paper and toss chopped carrots with olive oil, curry powder, and a pinch of salt and pepper.
  2. Roast for 20 to 25 min, stirring occasionally, and toss with honey when removed from the oven.
  3. Meanwhile, place chicken breast in a baking dish and drizzle with olive oil. Sprinkle thyme, rosemary, turmeric, zest of half a lemon, and a pinch of salt and pepper over the chicken and put in oven for 12 to 15 min.
  4. In a small bowl, toss together mixed greens, cherry tomatoes, lemon juice, and salt and pepper.

300 cal, 12 g fat, 18 g protein, 32 g carb, 17 g sugar, 7 g fiber, 190 mg sodium, 0 mg cholesterol per serving

This recipe originally appeared in the January/February 2015 issue of Dr. Oz The Good Life.

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