Gluten free Chicken meal

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.