Roast the Chicken and Carrots:

Cup of Yum
1. Place chicken breasts in a zip lock bag (or tupperware container). Add the ingredients for the marinade to a small blender and blend until well-combined. Pour the marinade over the chicken and seal the bag. Refrigerate at least 15 minutes, up to 2 hours.
2. Preheat the oven to 350 degrees F. Transfer chicken (and marinade) to a casserole dish.
3. Transfer the chopped carrots to a large baking sheet and drizzle with a generous amount of avocado oil (about 1.5 to 2 Tbsp). Sprinkle with sea salt.
4. Place both the chicken and the carrots in the oven. Bake for 30 minutes, or until chicken is cooked through and reaches an internal temperature of 165 degrees F. Remove chicken and carrots from oven and allow the chicken to rest 10 minutes before slicing and serving.

Prepare the Zucchini "Rice"

1. While the chicken and carrots are roasting, prepare the zucchini "rice." Grate the zucchini using a box grater, or pulse in a food processor until rice-sized pieces form. 
2. Heat 1.5 to 2 tablespoons avocado oil in a cast iron or non-stick skillet over medium-high. Add the zucchini rice, sprinkle and cook, stirring occasionally, until much of the water has burned off, and the zucchini begins to brown and crisp up, about 8 to 10 minutes. Season with sea salt to taste.

Make the Bowls:

1. Add carrots, zucchini rice, and chicken to large bowls and drizzle with orange-turmeric tahini sauce. Serve with cherry tomatoes and any other toppings you'd like.