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I finished my first long (90 day) round of HCG back in May. I used your plan to great success for 7 weeks and then continued to maintain on my own (with in four pounds). Your meal plan is super helpful!! I am so happy to see a 8th week added, hope you continue to add.
– Gina
Sheet Pan Teriyaki Chicken & Roasted Rainbow Carrots
Print Pin RateServings: 2 servings
Calorie: 540kcal
Net Carb: 22g
Ingredients
CARROTS:
- 1 lb rainbow carrots or regular carrots if large sliced down the middle
- 1½ tsp salt
- 1 tbsp curry powder
- 1 tbsp olive oil
- 1 tbsp sesame seeds
- 1 tbsp tahini
CHICKEN:
- 1 lb chicken thighs boneless, skinless
- ¼ cup gluten-free soy sauce
- 2 tbsp brown Swerve
- ½ tsp garlic powder
- 2 tsp ginger minced
- ¼ cup water
- ¼ tsp xanthan gum
- 1 tbsp sesame seeds
Instructions
- START by preparing the teriyaki sauce for the chicken: Combine the gluten-free soy sauce, brown sugar Swerve, garlic powder, minced ginger, and water in a small saucepan and bring to a simmer. Stir in xanthan gum and mix well. Simmer for 1 minute then remove from heat and let cool. Marinate the chicken thighs in the teriyaki sauce for several hours or (even better) overnight.
- PREHEAT oven to 400°F. Scrub the carrots well (no need to peel) and place on a baking sheet lined with foil. Brush the carrots with olive oil, sprinkle with salt and curry powder, and brush again until well coated.
- PLACE the chicken thighs on a foil lined baking sheet and roast everything for 35 minutes. Remove from the oven and drizzle the carrots with the tahini. Sprinkle 1 tbsp sesame seeds over the chicken and 1 tbsp over the carrots.
Notes
Yields: 2 servings
Nutrition
Calories: 540kcal | Carbohydrates: 30g | Protein: 44g | Fat: 29g | Fiber: 8g | Net Carbs: 22g