Sheet Pan Berbere Chicken and Carrots | Cook Smarts

Ingredients

• 1 1/2 lbs Carrots, sliced at a bias
• 1 lb Chicken thighs, boneless and skinless
• for roasting Foil
• 1 Tbsp + 1 Tbsp Oil, cooking
• 2 tsp Lemon juice
• 3 Tbsp Butter
• 2 tsp Berbere spice
• 1 tsp Honey
• 1 1/2 Tbsp Vinegar, sherry (sub apple cider vinegar)
• 2 tsp Mustard, Dijon
• 1/2 tsp Paprika
• 3 Tbsp Oil, olive
• 8 oz Mixed greens
• 1/4 cup Raisins, golden (sub dried cranberries)
• 1/4 cup Almonds, sliced or slivered