Curry chickenbreast with parsely and spicy roasted carrots

Ingredients

• 240 g Chicken breast fillets
• 500 g Carrot
• 10 g Butter
• 1 pinch Salt
• 0.1 g Black pepper, ground
• 1 tsp Sweet chili powder
• 5 g Honey
• 2 tsp Curry powder
• 10 g Oilve oil
• 20 g Parsley, fresh

Method

1. 1. Peel and wash the carrots, cut in half lengthwise and spread it with melted butter. Season with salt and pepper and roast in a preheated oven at 200 °C (392 F) until tender. Sprinkle with the breadcrumbs in the last few minutes.
2. 2. Sprinkle with the chilli flakes and honey.
3. 3. Season the chicken breasts with salt and pepper and rub in with the curry powder.
4. 4. Heat the oil in a pan and fry the chicken breasts in it.
5. 5. Serve with the roasted carrots.