Herb-Crusted Chicken with Honey-Roasted Carrots

Quick Summary

A high-protein, gluten-free dinner featuring tender chicken breasts coated in fresh rosemary and parsley, served alongside caramelized carrots. Ready in 45 minutes.

Ingredients

Preparation Method

1. 1. Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper.
2. 2. Toss carrots with 1 tbsp olive oil, honey, and a pinch of salt. Arrange on one side of the pan.
3. 3. Mix almond flour, herbs, salt, and pepper in a shallow bowl.
4. 4. Brush chicken with remaining oil, press into the herb mixture, and place on the other side of the pan.
5. 5. Roast for 20–25 minutes until the chicken reaches 165°F and carrots are tender.

Nutrition Snapshot

Frequently Asked Questions

Can I substitute the almond flour?

Yes, grated Parmesan cheese works wonderfully as a gluten-free, keto-friendly alternative.

How do I know the chicken is done?

Use a meat thermometer in the thickest part; it should read 165°F.

Can this be made in advance?

The carrots can be prepped early, but the chicken is best breaded and roasted just before serving for optimal texture.