• Mix together smoked paprika, curry powder, minced garlic, cayenne pepper, and lemon juice in a small bowl.
• Pat dry the chicken breast with a paper towel, poke chicken with a fork, this will allow the marinade penetrate properly.
• Pour the marinade on the chicken breast, put in a zip-lock bag or cover with cling wrap over a bowl and place in the refrigerator for at least an hour or overnight if you want to prep ahead of time.
• In a heavy bottom pan, drizzle any neutral oil of choice (I used grapeseed oil because of its high heat content), let it heat for a few seconds. Place chicken in pan one at a time and allow to cook on each side for 4 to 6 minutes.
• Remove from heat and set aside.

FOR THE VEGGIES

• Cut the tough ends of the asparagus, and trim the head of the carrot. Cut the carrots into sticks or however, you wish.
• Place a pot on the stove top with a steamer inserted, making sure that the water you add to the pot doesn’t touch the steamer. Bring to a boil.
• Place carrots in first and allow to steam for 3 minutes, add the asparagus and cover to steam for another 5 minutes, remove from heat (if your steamer is small, do this step one at a time allowing asparagus to cook for 4-5minutes and carrots for 6-8 minutes).
•  Drizzle a tablespoon or 2 of oil on a pan, once it’s beginning to get hot, add one clove of minced garlic, stir for a few seconds, immediately add the carrot and asparagus, add the maple syrup and toss. Cook for 1 minute and remove from heat.
• plate and serve immediately