Preheat one large sauté pan to medium-low heat and another large sauté pan or grill pan to medium heat.
Melt butter in the pan set to medium-low heat. Add carrots, mix into the butter, and cover the pan. Cook, covered, for about 20 minutes, or until fork-tender.
While carrots are cooking, start the chicken. In a small bowl, mix together the paprika, cumin, chili powder, 1/4 teaspoon salt and pepper.
Sprinkle chicken with the seasoning mix.
Spray the pan set to medium heat with cooking spray. Cook chicken in the pan about 8-10 minutes on each side or until chicken is fully cooked.
In a separate small bowl, mix together the ketchup, cider vinegar and 2 tablespoon maple syrup.
Once chicken is fully cooked, coat with the syrup/ketchup mixture. Allow to cook about 3 minutes longer.
Once carrots are fork-tender, coat with the remaining 1 tablespoon syrup and lemon juice. Cook an additional 3 minutes. Sprinkle carrots with remaining 1/4 teaspoon salt and toss.
Nutrition Facts
Maple Glazed Chicken and Carrots
Amount Per Serving (3 ounces cooked chicken and 1/2 cup carrots)
Calories 256Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Cholesterol 55mg18%
Sodium 472mg21%
Carbohydrates 13g4%
Fiber 1g4%
Sugar 10g11%
Protein 23g46%
* Percent Daily Values are based on a 2000 calorie diet.