Herb Chicken and Carrots
- 1.5 lb Chicken, boneless and skinless
- 4 Carrots, peeled and sliced
- 2 tbsp Olive Oil
- 1 tsp Dried Oregano
- 1 Lemon, juiced
- 1 tsp Dried Thyme
- Salt, to taste
Mashed Navy Beans
- 1.5 cup Dried Navy Beans, soaked overnight
- 2 tbsp Olive Oil
- 0.5 tsp Salt (to taste)
- Water, for cooking
Directions
- Preheat oven to 400°F (205°C).
- Toss chicken and carrots with olive oil, lemon juice and seasonings.
- Roast for 35 minutes until chicken reaches 165°F.
Mashed Navy Beans (prepare while chicken roasts):
- Drain soaked navy beans and place in a pot. Cover with fresh water.
- Bring to a boil, then reduce to a simmer. Cook 60–75 minutes, until beans are very soft and easily mashable.
- Drain excess water. Mash beans with olive oil and salt until smooth and creamy (use a fork, potato masher, or immersion blender).
- Serve roasted chicken and carrots over a scoop of mashed navy beans.
Nutrition Facts
| Total Servings | 4 |
| Single Serving Size | 5-6oz Cooked Chicken + 3/4 cup Cooked Carrots + 3/4 cup of Mashed Navy Beans |
| Amount Per Serving | |
| Calories | 510 |
| Total Fat | 22 g |
| Saturated Fat | 3 g |
| Sodium | 350 mg |
| Carbohydrates | 38 g |
| Dietary Fiber | 10 g |
| Protein | 40 g |
