Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, sliced into 1-inch strips
  • 1 lb fresh carrots, peeled and sliced into 1/2-inch diagonal coins
  • 1 tbsp extra virgin olive oil
  • 3 tbsp unsalted butter, melted
  • 4 cloves garlic, minced
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme, stripped from the stem
  • 1 tbsp fresh parsley, for garnish
  • 1 tbsp lemon juice
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1/2 tsp smoked paprika

Instructions:

  1. Dry the chicken. Pat the 1.5 lbs chicken strips with paper towels.
  2. Season the protein. Toss the chicken with sea salt, pepper, and 1/2 tsp smoked paprika in a bowl.
  3. Heat the pan. Add 1 tbsp olive oil to your skillet over medium high heat until the oil shimmers and barely smokes.
  4. Sear the chicken. Place strips in the pan without crowding. Cook for 3-4 minutes per side until golden and opaque. Remove chicken to a plate.
  5. Sauté the carrots. In the same pan, add the 1 lb carrot coins. Cook for 8-10 minutes, stirring occasionally, until the edges are charred and the centers are tender.
  6. Infuse the aromatics. Reduce heat to medium. Add the 3 tbsp melted butter, minced garlic, rosemary, and thyme.
  7. Sizzle the herbs. Stir the butter and herbs for 1 minute until the garlic is fragrant and the butter foams.
  8. Reintegrate the chicken. Add the chicken strips back into the pan. Toss everything to coat in the velvety herb butter.
  9. Finish with citrus. Pour in the 1 tbsp lemon juice and stir.
  10. Garnish and serve. Sprinkle with 1 tbsp fresh parsley until the plate pops with color.