Today we are going to sweeten things up a little bit with our Maple-glazed Chicken with Maple-Glazed carrots!

This is a 2-for-1 deal.

The carrots are a side dish that can easily be paired with another entreé and the chicken is an entreé that can easily be paired with another side dish. Both recipes are combined into one recipe making this a dinner that you can feel good about.

One of our readers mentioned that it would be nice to have some suggested side dishes with the main dishes when it comes time for the meal plans. I liked the idea and I decided that from time to time I would incorporate the sides in with the mains to keep things simple when it comes time to meal plan.

Serving Sizes.

When it comes to carrots, measuring servings can be a little tricky. Because this makes 4 servings, one serving is obviously going to be 1/4 of the carrots. For me, this was about 1/2 cup. I used baby carrots, so the measurement could be different if you used sliced carrots.

When it comes to chicken, the water in the meat cooks out a little, so one serving will be close to 3 ounces of cooked chicken.

Okay, are you ready to give this sweetness a try?

Here is what you need:

1 tablespoon light butter
2 cups baby carrots or carrot slices
1 tablespoon paprika
1/2 tablespoon ground cumin
1 teaspoon chili powder
1/2 teaspoon salt, divided
1/4 teaspoon pepper
1 pound boneless, skinless chicken breasts
Cooking spray
3 tablespoons maple syrup, divided
1/4 cup ketchup
2 tablespoons apple cider vinegar
1/2 teaspoon lemon juice

Here is what you do:

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 the remaining 1/4 teaspoon salt and toss.

Makes 4 servings.
One serving is 3 ounces cooked chicken and 1/2 cup carrots.
One serving is 6 Green, 4 Blue, 4 Purple points.

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Print Recipe

3.43 from 7 votes

Maple Glazed Chicken and Carrots

6 Green, 4 Blue, 4 Purple points per serving.

Makes: 4 servings

Calories: 256

Author: Alisha Hughes

Ingredients

• 1 tablespoon light butter
• 2 cups carrots
• 1 tablespoon paprika
• 1/2 tablespoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt, divided
• 1/4 teaspoon pepper
• 1 pound boneless, skinless chicken breasts
• Cooking spray
• 3 tablespoons maple syrup, divided
• 1/4 cup ketchup
• 2 tablespoons apple cider vinegar
• 1/2 teaspoon lemon juice

Instructions

• 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.