Ingredients
Chicken breast marinade:
- 2 boneless skinless chicken breast
- 2 garlic cloves, minced
- 1 teaspoon garlic powder
- 2 tbsp. parsley, chopped
- 1 teaspoon cilantro, chopped
- 1/2 cup flour
- 2 eggs
- Salt and pepper
- 2 tbsp olive oil or canola oil for frying
Carrots:
- few Colorful carrots
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- salt and pepper
Let's do it!
Chicken breast:
Carefully cut the chicken to create a thin cutlet, about 1/2 inch thick.
In a bowl beat the eggs, add garlic, garlic powder, parsley, cilantro, salt, and pepper.
Using a pan, over medium heat add the oil, cook the chicken for 3-5 minutes per side until cooked through.
Carrots:
Preheat oven to 420 f degree.
Place the carrots on parchment paper over a baking tray, drizzle the olive oil, add dried thyme, salt, and pepper.
Insert the carrots to preheat the oven for 12 minutes.
