It's been forever since I posted a recipe, hasn't it? Let's fix that~
Even with me moving into my own apartment with the fiance, I haven't really been able to try many new dishes out due to working evening dinner shifts constantly. Finally on a day off, I decided it was time to change that. I found two recipes online and decided to tweak them slightly to fit my personal taste and they turned out pretty darn delicious! What's even better is that they also make great leftovers having soaked up all the sauces.

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Honey Garlic Roasted Chicken

Ingredients:

• 1 Tbsp olive oil
• 2 large chicken breasts, or 3 regular sized
• 1/4 c flour (GlutenFree can be substituted if desired!)
• 2 tsp paprika
• 1/2 tsp cardamom
• 1 tsp parsley, dried
• 1/2 tsp salt
• 1 tsp pepper
• 1/3 c honey
• 2 Tbsp soy sauce
• 1tsp lemon juice
• 4 garlic cloves, minced
• 1/2 tsp cayenne powder (optional, can sub with 1 tsp red pepper flakes)

Directions:
1. Preheat oven to 375F. Take a casserole dish and grease it with nonstick spray or wipe the inside with olive oil.
2. In a medium sized bowl, mix the flour, paprika cardamom, and parsley together. Take the chicken breasts and cut them into 2-3 pieces depending on size, and press to flatten to about 1/2inch thickness.
3. Taking each piece of breast, coat evenly with the flour mixture and place into the baking dish. Scatter the salt and pepper over the floured breast pieces.
4. In a separate bowl, Mix together the honey, soy sauce, lemon juice, and garlic. Pour this mixture over the chicken and turn over the pieces to make sure they're completely coated in the sauce. Sprinkle over top the breasts with cayenne (or red pepper flakes)
5. Cover the casserole dish with foil and bake for 35 minutes.
6. Remove the foil, and bake for another 15 minutes.
7. When done, remove the dish from the oven and let sit for 5 minutes to cool before serving.

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Honey Sriracha Glazed Carrots

Ingredients:

• 2 lbs carrots, washed and sliced lengthwise and in half
• 3 Tbsp honey
• 1 Tbsp sriracha
• 1 Tbsp olive oil
• 1 tsp parsley, dried
• 1/4 tsp garlic powder
• Salt & Pepper To Taste

Directions:
1. Preheat oven to 375F (Already done with the above recipe). In a large bowl, mix the honey, sriracha, olive oil, parsley, garlic powder, salt and pepper.
2. Add the carrots and toss them in the mixture until evenly coated.
3. Turn out the carrots onto a baking sheet, arranging in a single layer (don't pour over any excess liquid over carrots, it may burn in the oven). Bake for 35-40 minutes, turning once halfway through the time.
4. Once done baking, return the carrots to the mixing bowl and coat with the excess honey liquid before serving.

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This meal was served with 2 cups of steamed brown rice of which I added a splash of soy sauce and butter to while it cooked on the stove top. The great thing about this meal is that once the chicken is started in the oven, you can prep the carrots and get them in there to where they'll come out at about the same time as when the chicken is done. Having the food all come out at once is a great feeling for sure!

Hopefully this is the startup of me posting more dishes again. I honestly miss being able to share these with y'all and I need to be more active anyways other than just favoriting pics from the shadows LOL.