I truly am committed to getting healthier and losing some of the pounds I gained over the last summer while training like a mad woman, in turn being hungry ALL the time. Although I work long hours and have a commute I could do without, I can’t use those factors as excuses to not eat healthy.
On the menu tonight was chicken…organic, healthy, and yummy all in one!
I never really know what I am going to do with my meals, but I try to get inspired by the ingredients.
I butterflied 4 chicken breasts and placed them in a large mixing bowl. I like to butterfly thicker cuts of meat during the week because it cuts down on cooking time.
I then added gluten free teriyaki sauce, as well as ginger, minced garlic, kosher salt, pepper and dried herbs. I thinly sliced some red onions and mixed well. I finished it with the zest of one lemon, and the juice of 1/2 of a lemon. If you juice the lemon into your palm you can catch the seeds.
|This marinade can be found in the organic section of your local market
|This is an easy way to juice a lemon without a fancy gadget
Bake the chicken at 425 for 15 minutes, and then kick down the oven to 375 for 10 minutes. Easy Peasy!
While the chicken was baking I put organic broccoli in my steamer, added salt and pepper as well as some dried herbs and let it simmer. Bring the water up to a boil first, and then knock the heat down. I buy the frozen organic broccoli as it has a longer shelf life and I don’t always have time to hit the grocery store.
I then made my sauce to drizzle over the chicken. It was a simple vinaigrette made with spicy mustard, hoison sauce, a splash of white wine vinegar and the juice of the other half of lemon. Add extra virgin olive oil and whisk and finish with kosher salt and pepper to taste!
|The only thing missing from this pic is the white wine vinegar. You only need a splash1|
Time to test my skills and dress my plates!
|Yes, that is a swirl of sauce on the plate..bring on Iron Chef! LOL|
Don’t forget to season your bed of lettuce with salt and pepper! Yes, this is me pretending I am a Chef. 🙂
Take the chicken out of the oven and let it rest for at least 5 minutes. I dressed the plates while my chicken rested, and let me tell you my house smelled amazing!
|Who said healthy eating had to be boring? NOT ME!
Once the chicken has rested letting the juices redistribute, you can plate your dish.
|YUM, my kids even loved this!
The entire meal took around 40 minutes with prep and cook times. My family was thrilled with my newest creation which made my day!
Off topic, I will say that besides running and exercising, cooking truly is my escape. After a long day at work and finding out my husband will be gone more times than I can count in the next two months, I truly needed this release. I am also SO blessed with friends who will be there for me during his absence. Life. is. GOOD.
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