High Protein Smashed Carrots with Chicken and Cheese

Crispy smashed carrots topped with seasoned grilled chicken and three types of melted cheese create a protein-packed side dish with irresistible golden edges and 35g of protein per serving.

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Prep Time 20

Cook Time 35

Total Time 55

Servings: 4 portions

Course: Main Course, Side Dish

Cuisine: American

Calories: 380

Ingredients Equipment Method Notes

Ingredients

1 lb carrots peeled and cut into thick rounds
2 tbsp olive oil divided
0.5 cup grated Parmesan cheese divided
0.5 tsp garlic powder
0.25 tsp smoked paprika
Salt and black pepper to taste
1 lb chicken breast grilled and diced
0.5 cup shredded mozzarella cheese
0.25 cup crumbled feta cheese
2 hard-boiled eggs chopped
0.25 cup Greek yogurt for serving
Fresh parsley chopped for garnish
2 tbsp pine nuts or sliced almonds toasted, optional

Equipment

Large pot for boiling
baking sheet
parchment paper
Grill or Grill Pan
Glass or measuring cup for smashing
Thin spatula

Method

Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
Season chicken breast with salt, pepper, garlic powder, and 1 tbsp olive oil. Grill for 6-7 minutes per side until cooked through (internal temperature 165°F). Let rest for 5 minutes, then dice into small cubes.
Boil carrot rounds in salted water for 10-12 minutes until fork-tender but not mushy. Drain and let cool slightly for 2-3 minutes.
Place carrots on the prepared baking sheet and gently flatten each with the bottom of a glass or measuring cup to about half their original height.
Drizzle smashed carrots with remaining 1 tbsp olive oil, then season with garlic powder, paprika, salt, and pepper. Sprinkle 1/4 cup Parmesan evenly on top.
Roast for 15 minutes, then carefully flip carrots using a thin spatula.
Top each carrot with diced grilled chicken, remaining Parmesan, mozzarella, and feta cheese.
Return to oven for 10-12 minutes until cheese is melted and bubbly and carrots are crisp and golden brown.
Remove from oven and immediately top with chopped hard-boiled eggs.
Garnish with chopped parsley and toasted pine nuts or almonds if desired. Serve hot with a dollop of Greek yogurt on the side.

Notes

For best results, use carrots that are uniform in size (about 1.5 inches in diameter) for even cooking. The eggs can be prepared ahead of time and stored in the refrigerator. If making ahead, prepare carrots through step 4 and refrigerate, then continue with toppings when ready to serve.