Grilled Chicken with Roasted Carrots

About This Recipe

Simple French-inspired cooking at its best — chicken breasts marinated in herbs, lemon, and garlic-infused oil, grilled until juicy and charred, served alongside sweet roasted carrots glazed with a touch of maple syrup. Every element is low-FODMAP, making it ideal for sensitive digestion without sacrificing flavour.

Ingredients

Serves 2

• 2 medium (200 g each)chicken breasts
• 400 gcarrots, peeled and halved lengthwise
• 2 tbspgarlic-infused olive oil
• 1 tbspfresh thyme leaves
• 1 tbspfresh rosemary, chopped
• 1 tbspmaple syrup
• 1 tbsplemon juice
• 0.5 tspsalt
• 0.25 tspblack pepper

Instructions

1. 1

   Marinate the chicken

   Combine garlic-infused oil, thyme, rosemary, lemon juice, salt, and pepper. Coat chicken breasts and let sit for 5 minutes while you prepare the carrots.

2. 2

   Roast the carrots

   Toss carrots with a drizzle of garlic-infused oil, maple syrup, salt, and pepper. Spread on a baking tray and roast at 200 °C (400 °F) for 25 minutes, turning once, until caramelised and tender.

3. 3

   Grill the chicken

   Heat a grill pan over medium-high heat. Grill chicken breasts for 5–6 minutes per side until charred and cooked through (internal temperature 74 °C / 165 °F). Rest for 5 minutes.

4. 4

   Serve

   Slice the chicken and arrange alongside the roasted carrots. Drizzle with any resting juices.

Variations

• •

  Substitute parsnips or baby potatoes for the carrots.

• •

  Add a side of steamed green beans tossed in lemon butter.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Refrigerate up to 3 days. Reheat gently or serve cold in salads.

Frequently Asked Questions