I start this post, with a caveat to my last post.
I have amazing support, amazing friends and family. I am simply surprised I suppose at the lack of interest in my goals and dreams from a select few that I cherish dearly. It is what it is, and I have decided that these few can’t outweigh the awesome people I have come to love.
With that, I am embracing the taper and my injured (there, I said it), knee. I am walking miles I should be running, taking vitamins and supplements like a mad woman, and hoping it will heal in the next 11 days. (Ignore the glass of wine I am thoroughly enjoying). I will accomplish my last 8 miler before the marathon this coming Sunday with 2 women who have changed my life, and we are awesomely known as the 3 musketeers.
Tonight, I was tired after work. Sleep hasn’t been the best lately, between marathon nightmares, and normal life stress I just can’t seem to STAY asleep. I went to bed at 10 last night, which is early for me, and had Tylenol PM on board in hopes of a full 7 hours of sleep. Nope…woke up at 2, again at 4, and sadly my alarm goes off at 4:45. So I took a quick cat nap on my chair, and decided to pull myself up and cook dinner! It’s my second favorite thing to do besides running.
Here is what we have tonight…
Pan seared chicken with garlic and roasted veggies in butter and white wine, served over gluten free rice pasta.
For this recipe you will need:
4 large chicken breasts
4-5 cloves of garlic, minced
½ of a large white onion, chopped
1 red pepper, chopped
1 yellow pepper, chopped
1 cup of sugar snap peas, left whole
¼ cup of green onions thinly sliced (set aside for garnish)
¼ cup extra virgin olive oil
A splash of avocado oil
3 pats of butter, unsalted
2 cups of white wine
Preheat your oven to 350, and start preheating your skillet on medium temperature.
Add your oils to the pan, along with the garlic and sauté until very light brown.
Pat dry your chicken breasts, and salt and pepper generously. Turn the heat up to medium high, and brown the first side for about 5-7 minutes. Flip your chicken, and add a pat and a half of butter. Once melted, ladle the butter repeatedly over the chicken. Brown on both sides, and turn off the gas.
While the chicken is browning, chop your veggies. Add the chopped veggies to a large casserole dish, and drizzle with extra virgin olive oil and sprinkle with salt and pepper. Top the veggies with the chicken breasts, and pour over the entire dish the 2 cups of white wine. Feel free to add some of the butter you ladled over the chicken for additional flavor.
Bake the chicken for approximately 35 minutes.
While the dish is roasting gently in the oven, approximately 10 minutes before the chicken is done, cook a box of rice pasta according to package directions (5-7 minutes). Once cooked, drain, and add the remaining butter and green onions.
Place the pasta mixture in the bottom of a serving dish, and add some of the roasted veggies. Top with the chicken, and ladle over the white wine sauce that has been reduced.
Time to serve! This was a huge hit with my family.
T-11 days until the marathon…I am still uneasy, but know my heart and passion will get me through the miles.