Photo: Lily Banse
Pan-Roasted Chicken with Carrots and Almonds
10 ingredients
4 servings
openrecipes
This Pan-Roasted Chicken with Carrots and Almonds is brough together by a dollop of tangy lemony yogurt.
Estimated Nutrition (whole recipe, rough)
507
Calories
50g
Protein
19g
Fat
37g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Honey | 1 tbsp (21g) | 64 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 small carrots (about 12), peeled
- 1/2 coarsely chopped almonds
- 1 honey
- 4 olive oil, divided
- Kosher salt, freshly ground pepper
- 4 skin-on, bone-in chicken breasts (3-4 pounds total)
- 1 plain Greek yogurt
- 2 fresh lemon juice
- 1/2 small shallot, finely chopped
- 2 coarsely chopped fresh tarragon
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bonappetit ·
Recipe sourced from
openrecipes