Baked Chicken and Carrots with Cilantro Sauce

Love the cilantro!

Pair with cabbage salad for a complete meal

1 lb chicken breasts
3 carrots, chopped into large pieces
2 tbsp olive oil
2 tbsp avocado oil
1/2 tsp salt, divided per recipe
black pepper, to taste
1 1/2 cups cilantro
1 1/2 tbsp fresh ginger, chopped
1 tbsp lime juice
1 tbsp water (optional)

Preheat oven to 400 degrees.
Cover a baking sheet with parchment paper.
Arrange the chicken and chopped carrots on the baking sheet.
Season with 1/4 cup avocado oil.
Add 1/2 of the salt and pepper to chicken and carrots. Option to add other spices, such as rosemary.
Bake for 25-30 minutes or until chicken reaches a temperature of 170 degrees and carrots are tender.
While the chicken is cooking, prepare the sauce in a food processor or blender.
Add the cilantro, ginger, lime and remaining salt to the food processor.
While the food processor is running, add the olive oil.
Blend until mostly smooth, add water if too thick.
Spoon the cilantro sauce over the chicken before serving.