Description

This delightful dinner features succulent chicken breasts, kissed by the flames of the grill or pan, alongside tender, sweet roasted carrots. The dish is elevated by a vibrant chimichurri sauce, crafted from carrot tops, offering a fresh, herbaceous counterpoint to the richness of the chicken and carrots. The cooking process unlocks the natural sweetness of the carrots, their earthy flavor deepening and intensifying as they roast.

The slight char on the chicken provides a satisfying textural contrast to the soft carrots, while adding a smoky depth that enhances the overall taste profile. What truly sets this recipe apart is the innovative use of carrot tops in the chimichurri. Often discarded, these leafy greens are brimming with flavor and nutrients.

When blended with herbs, garlic, vinegar, and oil, they transform into a zesty, verdant sauce that awakens the palate. The chimichurri's bright acidity cuts through the richness of the chicken and carrots, creating a harmonious balance of flavors. This meal is quick and easy to prepare, making it perfect for busy weeknights.

It also lends itself well to meal prepping. A large batch can be made in advance, portioned into containers, and stored in the refrigerator for several days. This ensures a healthy and delicious meal is always within reach.

Simply reheat and drizzle with the chimichurri sauce for a complete and satisfying dish. The recipe is designed to minimize food waste by utilizing the entire carrot, from root to top. This approach not only reduces environmental impact but also maximizes the value of your ingredients.

Each element of this dish works together to create a memorable culinary experience. The charred chicken, sweet roasted carrots, and vibrant chimichurri combine to create a symphony of flavors and textures that will leave you feeling nourished and satisfied.

Preparation Time

Prep Time

30 min

Cook Time

30 min

Total Time

1 h 0 min

Nutrition Information

Per 1 serving serving

Calories

550 Kcal

Carbs

15 g

Fiber

5 g

Sugar

7 g

Protein

45 g

Fats

35 g

Saturated Fats 5 g

Unsaturated Fats 25 g

Cholestrol 150 mg

Sodium 400 mg

Potassium 700 mg

Zylo AI

Your Personal
Nutrition
Guide

Name: Zero Waste Keto Charred Chicken with Carrots and Chimichurri
Prep time: 30 min
Cook time: 30 min
Total time: PTNaNHNaNM
Yield: 1 serving
Cuisine: Lunch
Ingredients: 4 breast Chicken Breast Boneless Skinless Raw; 4 tbsp Extra virgin olive oil; 1 tbsp Tomato paste; 0.5 tsp Chili Powder; 2 clove Garlic, fresh; 3 tbsp Lemon juice, fresh; 2 large - 7 1/4" to 8 1/2" long Carrots, raw; 0.5 tsp Salt; 0.75 tsp Black pepper; 0.5 cup Carrot Tops ( leaves); 0.5 regular - approx 2" long Jalapeno peppers, raw; 1 tbsp Lemon Peel Or Zest Raw; 2 tbsp, chopped Walnuts; 0.33 cup Avocado oil

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Ingredients

Chicken Breast Boneless Skinless Raw

4 breast

Extra virgin olive oil

4 tbsp

Tomato paste

1 tbsp

Chili Powder

0.5 tsp

Garlic, fresh

2 clove

Lemon juice, fresh

3 tbsp

Carrots, raw

2 large - 7 1/4" to 8 1/2" long

Salt

0.5 tsp

Black pepper

0.75 tsp

10.

Carrot Tops ( leaves)

0.5 cup

11.

Jalapeno peppers, raw

0.5 regular - approx 2" long

12.

Lemon Peel Or Zest Raw

1 tbsp

13.

Walnuts

2 tbsp, chopped

14.

Avocado oil

0.33 cup

Instructions

To a bowl, add 2 Tbsp olive oil, tomato paste, chili powder, 1 minced garlic clove, 1 tbsp lemon juice, ½ tsp salt, and ¼ tsp black pepper. Whisk until combined, then add the chicken breasts. Coat the chicken in the marinade, cover the bowl with plastic wrap, and place it in the fridge for 30 minutes.

Preheat your oven to 200C / 400 F and line a baking sheet with baking paper. Meanwhile, thoroughly wash the carrots and their tops, scrub them, peel them, and set the peel and tops aside. Cut carrots on a diagonal into ½-inch ( 1 cm) thick pieces.

Transfer the carrots to the lined baking sheet. Add 1 tbsp of olive oil, ¼ tsp salt, ¼ tsp black pepper, and toss to combine. Bake for 15-20 minutes until golden brown and tender, then set the pan aside to cool.

To make the chimichurri, add the carrot peel, carrot tops, jalapeno, lemon zest, walnuts, avocado oil, 2 tbsp lemon juice, 1 garlic clove, ½ tsp salt, and ¼ tsp black pepper to a food processor. Pulse a few times until the veggies until chunky. Taste and adjust seasoning, then transfer to a bowl.

Place a cast-iron skillet over medium-high heat and drizzle 1 tbsp of olive oil. When the oil starts smoking, add the chicken breasts to the skillet and cook for 4 minutes until charred around the edges. Drop the heat to medium, flip the chicken, and cook for another 3-4 minutes until cooked through. Take off the heat and transfer the chicken breasts to a plate.

To serve, divide the roasted carrots into 4 plates. Place 1 chicken breast on top or next to the carrots. Top with 3 tbsp of the chimichurri sauce and serve.

Zero Waste Keto Charred Chicken with Carrots and Chimichurri Recipe