Recipe: Seared Chicken With Carrots and Mint-Almond Pesto

My hubby isn’t a huge mint fan.  Also, he kinda hates cooked carrots. So I was initially a little apprehensive about making a mint based pesto and baked carrots.  Then once I started chopping it up and the smell filled our home, I got even more nervous.  But once the meal was plated and he took his first bite, I knew that I’d scored big time.

Ingredients:

1 ½ pound small, thin carrots, scrubbed but not peeled, halved crosswise

1 teaspoon ground coriander

1 teaspoon salt

½ teaspoon ground black pepper

2 tablespoons plus 1 teaspoon olive oil, divided

4 boneless, skinless chicken breasts

1 teaspoon salt

1 teaspoon paprika

1 teaspoon cumin

½ teaspoon ground black pepper

½ cup fresh mint

1 ½ cup flat-leaf parsley

¼ cup blanched almonds, toasted

2 ½ tablespoons fresh lemon juice

½  jalapeño, seeded

Lo Note: If you like things spicey like me, leave in some of the jalapeño seeds.

Directions:

1. Heat oven to 425°F. Toss carrots with coriander, 1 Tbsp oil, and 1 teaspoon salt and ½ teaspoon pepper.  Spread evenly on a flat baking sheet and roast until tender and browned, 18 to 20 minutes.

2. Meanwhile, heat a large skillet on medium-high. Season chicken with 1 teaspoon salt, paprika cumin and ½ teaspoon black pepper. Add 2 tsp oil to skillet, then add chicken and cook until browned and cooked through, 3 to 4 minutes per side.

3. In a blender, combine mint, parsley, almonds, lemon juice, jalapeño, ¼ cup water, a pinch of salt, and remaining 2 tsp oil and puree until smooth, adding additional water if needed. Slice chicken and serve with roasted carrots and mint pesto.

Recipe inspiration found HERE.

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