I have been fighting a bit of a cold and wanted to hit my first ever Soul Cycle class this weekend, but I didn’t make it. I was hoping to share my raving review of the Taylor Swift 1989 vs. Reputation ride. Alas, I will have to find another one! I did make it to Sweat last night and will be heading there again tonight. My favorite teacher at Flywheel has been gone for a few weeks and won’t be back for another couple, so I have been trying to fill a Monday night void.
After the gym, I hit up my local Jewel Osco and spent about $15 on groceries to pair with some items already in my fridge from last week. To my surprise, they had Chicken Breasts and Chicken Tenderloins on special – 2 for 1! This makes my grocery bill for this week significantly less :).
When I got home, I filled the bottom of a glass bowl with the chicken tenderloins and the marinade before taking my dog out to do his business.
Yields: About 4 servings
Chicken Marinade (sit for at least 30 minutes):
- 1 Pack of Chicken Tenderloins
- 4 Tablespoons of Honey
- 3 Spoonfuls of Dijon Mustard
- 2-3 Dashes of Garlic Powder
- 2-3 Spoonfuls of Minced Garlic
- 2-3 Dashes of Cayenne
- 2-3 Dashes of Turmeric
- Half a bag of Kale
- 8-10 Fingerling Potatoes Cut Up
- 1 Sweet Onion
- 1 Yellow Squash
- 1/2 Cup of Chicken Bone Broth
- 1 Tablespoon Extra Virgin Olive Oil
- 2-3 Dashes of Sea Salt
- 2-3 Dashes of Cracked Pepper
Start with the oil, bone broth, salt, pepper, kale, potatoes and onions in the pan.
Bring to a simmer and cook covered (stirring regularly) for about 5-7 minutes.
Add Yellow Squash and marinated chicken and recover for 5-6 minutes turning the heat up slightly.
Uncover and turn chicken over in the pan. Recover and simmer for another 5-6 minutes.