Emma Fishman. Prop styling by JoJo Li. Food styling by Rebecca Jurkevich
Makes 4 Servings
- 1pound chicken breast
- 3 medium carrots, roughly chopped (peeled if desired)
- 1/4cup avocado oil, divided
- 1/2teaspoon salt, divided
- 1 ½cups cilanto
- 1 ½cups fresh ginger, minced
- 1tablespoon lime juice
- 1tablespoon water, optional
Preheat the oven to 400ºF (204ºC) and line a baking sheet with parchment paper.
Arrange the chicken and carrots on the baking sheet. Season with a quarter of the oil and half of the salt.
Bake for 25–30 minutes, or until the chicken is cooked through and the carrots are tender.
While the chicken is cooking, add the cilantro, ginger, lime and remaining salt to a food processor.
With the food processor running, add in the remaining oil. Blend until mostly smooth. Add in the water to thin, if necessary.
Divide the chicken and carrots between plates and spoon the cilantro lime sauce over top.