Ingredients

• 1 (4-5 oz) boneless, skinless chicken breast
• 2 medium carrots
• 1 tbsp olive oil
• 1 lemon, half juiced, half sliced for garnish (optional)
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/4 cup chicken broth (or water)
• Salt to taste
• Freshly ground black pepper to taste

Steps

1. Pat the chicken breast dry with paper towels. Season generously with salt, pepper, and half of the dried oregano on both sides.
2. Peel the carrots and slice them into 1/2-inch thick rounds or diagonal pieces.
3. Heat the olive oil in a medium-sized non-stick skillet over medium-high heat.
4. Once the oil is shimmering, carefully place the seasoned chicken breast in the skillet. Sear for 4-5 minutes per side, until golden brown.
5. Remove the chicken from the skillet and set aside on a plate.
6. Add the sliced carrots to the same skillet. Sauté for 5-7 minutes, stirring occasionally, until they start to soften and get slightly caramelized.
7. Add the minced garlic and the remaining half of the dried oregano to the carrots. Cook for another minute, stirring constantly, until fragrant (be careful not to burn the garlic).
8. Return the seared chicken breast to the skillet with the carrots. Pour in the fresh lemon juice and chicken broth.
9. Bring the liquid to a gentle simmer. Reduce heat to low, cover the skillet, and cook for 8-10 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the carrots are tender-crisp.
10. If desired, remove the lid and increase the heat slightly for 1-2 minutes to reduce the liquid to a light sauce.
11. Taste and adjust seasoning with additional salt and pepper if needed.
12. Serve immediately, optionally garnished with fresh lemon slices.