Good Food: Maple-Lemon Chicken and Carrots

cooking spray
1 lb (16 oz) chicken breast meat, cut into bite-sized pieces
4 oz baby carrots (about 1 1/2 cups)
1/4 tsp salt + 1/4 tsp salt
2 Tbsp lemon juice
1/4 c maple syrup (yes, the real stuff)
1 tsp lemon zest

Coat a skillet with cooking spray and place over medium-high heat. When the pan is hot, add the chicken and sprinkle lightly with 1/4 tsp salt. Cook until browned, stirring/turning occasionally.

While the chicken cooks, quarter the baby carrots lengthwise. (You'll end up with long slender pieces, slightly thicker than matchsticked carrots.)

When the chicken is done, remove it to a plate, re-spray the pan, and add the carrots. Sprinkle with the remaining 1/4 tsp salt and the lemon zest, and cook until carrots are just beginning to soften, about 5 minutes.

Add the lemon juice and the maple syrup, return the chicken to the pan, and stir until everything is coated. Let the syrup boil until thickened, and serve warm. (The sauce is nice next to a green vegetable like peas or green beans.)

4 servings, approx. 4 points and 16g CHO each.