Herb-Roasted Chicken Breast with Wild Rice and Roasted Carrots
Juicy herb-seasoned chicken breast roasted until golden, served with nutty wild rice pilaf and caramelized roasted carrots
Herb-Roasted Chicken Breast with Wild Rice and Roasted Carrots is a dinner recipe ready in about 65 minutes. Each serving has approximately 581 kcal, 38g protein, 76g carbs, 17g fat. It fits a high-protein diet.
Preheat oven to 400°F (200°C)
Cook wild rice in chicken broth according to package directions (about 45 minutes)
Pat chicken breast dry and season with salt and pepper
Mix olive oil with minced garlic, thyme, and rosemary
Rub herb mixture all over the chicken breast
Place chicken on a baking sheet lined with parchment paper
Cut carrots into 2-inch batons and arrange around the chicken
Drizzle carrots with 0.5 tbsp olive oil
Roast for 25-30 minutes until chicken reaches 165°F internal temperature
Squeeze fresh lemon juice over everything
Serve chicken and carrots alongside the wild rice pilaf