Ingredients

• 1 (4 oz / 113g) boneless, skinless chicken breast
• 2 medium carrots, peeled
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• Juice of 1/2 lemon
• 1/4 cup chicken or vegetable broth (or water)
• Salt to taste
• Freshly ground black pepper to taste
• Optional: Fresh parsley or dill for garnish

Steps

1. Pat the chicken breast dry with paper towels. Season generously with salt, pepper, half of the dried oregano, and half of the dried thyme on both sides.
2. Peel the carrots and slice them into 1/4-inch thick rounds or diagonal pieces.
3. Heat the olive oil in a small non-stick skillet over medium-high heat.
4. Add the seasoned chicken breast to the hot skillet and sear for 3-4 minutes per side, until golden brown. Remove chicken from the skillet and set aside.
5. Add the sliced carrots to the same skillet, along with the minced garlic, remaining oregano, and thyme. Sauté for 3-4 minutes until the carrots begin to soften slightly and the garlic is fragrant.
6. Pour in the chicken broth (or water) and the lemon juice. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
7. Return the seared chicken breast to the skillet, nestling it among the carrots. Cover the skillet and reduce heat to medium-low.
8. Cook for another 8-10 minutes, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C) and the carrots are tender-crisp.
9. Remove the chicken from the pan and let it rest on a cutting board for a few minutes before slicing or serving whole.
10. Taste the carrots and pan sauce, adjusting seasoning with salt and pepper if needed.
11. Serve the sliced chicken alongside the lemon-herb carrots and drizzle with the pan sauce. Garnish with fresh parsley or dill if desired.