Honey-Ginger Glazed Chicken with Roasted Carrots and Coconut Rice

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 tablespoon grated ginger
• 2 tablespoons honey
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon black pepper
• 1 pound carrots, peeled and chopped
• 1 cup uncooked long-grain rice
• 1 can (13.5 ounces) coconut milk
• 1/2 cup water
• Salt to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together the olive oil, ginger, honey, soy sauce, sesame oil, and black pepper.
3. Place chicken breasts in a baking dish and pour the honey-ginger mixture over them, ensuring they are well coated.
4. Toss carrots with a drizzle of olive oil and salt and pepper. Spread them around the chicken in the baking dish.
5. In a medium saucepan, combine coconut milk, water, and rice. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked through and the liquid is absorbed.
6. Bake chicken and carrots in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the carrots are tender.
7. Serve the honey-ginger glazed chicken with roasted carrots and fluffy coconut rice.