This post contains affiliate links.
Tonight we had slow pan cooked chicken, maple glazed carrots and leftover quinoa. We are trying to eat more lean meats like chicken and less beef for health reasons. Beef is great but chicken is lower in fat and cholesterol. Chicken tacos are great by the way, future post?
Warm up a pretty large and heavy pan with some cooking spray in the bottom over medium low heat. Add 1 onion that has been thinly sliced, 4-5 chicken breasts, and about a cup of chicken broth. (This could all easily be put in a slow cooker using a whole chicken instead of breast and cooking on low all day long as well). Sprinkle each chicken breast generously with some paprika. Then add a little sprinkle of garlic powder and just a little salt as the broth will already have salt in it and you don’t want to over salt your chicken. Cook for about 45 minutes over medium low heat while covered. About halfway through the cooking time flip the chicken over so both sides get some time in the chicken broth.
Maple Glazed Carrots
About 30 minutes before your chicken is done get your carrots in the pan. For the carrots recipe you will need 5 pretty big carrots. Peel and slice the carrots into little circles and put them in a sauce pan with 1/2 of a stick of butter and 1/2 cup of maple syrup. That sounds like a lot of butter and syrup for that amount of carrots but trust me on this one. This is the only way I can get the littles to eat carrots. Cook the carrots over medium low heat for 30 minutes or until as tender as you like, stirring occasionally. I like mine a bit crunchy!
I use the microwave to warm up leftover grains like quinoa and rice. It makes life so much easier! Then I just add the quinoa to the plate with the other food and dinner is ready.