2 tsp. vegetable oil
2 Marcangelo Seasoned Chicken Breast Medallions Wrapped in Bacon
2 Tbsp. unsalted butter, melted
2-piece canned chipotle chili in adobo, minced
1 Tbsp. honey
1 tsp. cumin seeds
½ tsp. kosher salt
1 lb. thin baby heirloom carrots, scrubbed and green tops trimmed (for thicker carrots, slice in half)
1 tsp. freshly squeezed lime juice
¼ cup fresh parsley or cilantro, roughly chopped
Preheat the oven to 400°F.
Heat the vegetable oil in a non-stick skillet over medium-high heat. Sear chicken breast medallions for 2 minutes per side. Transfer to a foil-lined baking sheet and bake for 20 to 25 minutes to an internal temperature of 165°F.
Combine melted butter, minced chipotle peppers, honey, cumin seeds and salt in a small bowl. Place carrots on a baking sheet and pour butter mixture over top, tossing well to evenly coat. Spread carrots out on the baking sheet and roast, stirring halfway, until tender and golden, about 13 to 15 minutes. Try to time it so the carrots and the medallions are coming out of the oven at the same time.
Transfer roasted carrots to a serving dish. Sprinkle with lime juice and chopped parsley or cilantro. Serve with roasted chicken breast medallions and a side dish of roasted baby potatoes, cauliflower puree or Israeli couscous.