Honey Dijon Herb Grilled Chicken

with Maple Roasted Carrots and Pistachio Gremolata

prep time: 15 minutes | Cook Time: 40 minutes | serves 4

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4 boneless chicken breast

for the marinade

2 tbsp Dijon mustard

2 tbsp honey

2 tbsp olive oil

juice of a lemon

2 cloves garlic, chopped

2 tbsp fresh chopped herbs such as rosemary & thyme

1 tsp salt

pepper

for the carrots:

2 lbs. carrots, cut in quarters lengthwise (I love the heirloom ones for their color)

2 tbsp olive oil

1 tbsp maple syrup

1/2 tsp salt

pepper

1/4 cup pistachios

1/4 cup fresh parsley

zest of a lemon

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combine the marinade ingredients in a shallow dish or gallon size bag, add the chicken breasts and marniate 2-8 hours.

Preheat oven to 425 degrees. Arrange carrots on a parchment lined baking. Toss with olive oil, maple syrup, salt and pepper. Roast for 35-40 minutes or until carmelized and tender.

Meanwhile to make the gremolata, combine the pistachios, parsley and lemon in a food processor and process until ingredients are finely chopped.

Preheat a grill over medium high heat. Remove chicken from the marinade and pat off excess. Season with additional salt and pepper. Place chicken on the grill, turning every 5 minutes until chicken is cooked through, about 20-25 minutes.

Before serving top carrots with gremolata and serve with the chicken.