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.
This week the temperature dropped 35 degrees in one night and it’s freezing here in Chicago! I wasn’t sure it would be dramatic to experience this as a new resident since I am from Michigan, however, without a car, with the extreme wind and all the tall buildings I am definitely in for it! That being said, I am craving my workouts more and more because it gets my blood running warmer and I want to eat more warm dishes!
Last night I went to a Butt & Legs class at a studio in the Gold Coast called Sweat. It’s a really hard circuit style workout set to some fun music that gets you motivated. I felt really good afterwards and pumped myself up to make a new roasted chicken recipe!
While I walked my dog out to the dog park and then grabbed a quick shower, I put the chicken breasts in a bowl (you could also use a plastic gallon bag, but I try not to waste them) to marinate. I tacked on additional marinating time to this because I needed to prep my veggies and potatoes before putting them in the oven.
- Balsamic Vinegar
- Two-Three Dashes of Turmeric
- Two-Three Dashes of Cayenne*
- Two-Three Dashes of Garlic
- 3-4 Tablespoons of Honey
- 3 Spoon Scoops of Dijon Mustard*
- Two Dashes of Basil
*If you don’t love spicy foods as much, you could cut back or eliminate the Cayenne and reduce the amount of Dijon Mustard (maybe substitute some for yellow mustard).
Marinate the chicken for 30-40 minutes, or overnight if you think of prepping the night before!
- Cut Up One Sweet Potato
- Cut Up Half a Bag of Cherry Tomatoes
- Slice Up Half a Bag of Colorful Roasting Carrots
- Drizzle Olive Oil Over
- Sprinkle All with Sea Salt and Cracked Pepper
Cooking Time: ~20 Minutes
- Preheat Oven on Roast to 400 Degrees
- Place Cooking Sheet in Oven
- After Ten Minutes, Pull Out and Mix Potatoes/Veggies Around
- Place Back For 10 More Minutes
- Serve Hot!
One sheet cooking is a personal favorite because clean up time is so minimal! Have a great day 🙂 .
Here we go with my first recipe to share. My roommate and I along with a few other people in my life have been on this health journey which includes trying to reduce the amount me meat (specifically red meat, which happens to probably be one of my love languages!) in our regular diet. Cue a recipe for Meatless Monday!
Prep Time: ~10 minutes
Cook Time: ~15 minutes
- 1 Avocado (sliced)
- 1 Red Pepper (chopped)
- A handful of flat Parsley (chopped)
- Half of a Seedless Cucumber (chopped)
- Half of a Sweet Onion (chopped)
- Half Cup of Lentils
- 3 Dollops of Dijon Mustard
- 2 Dashes of Turmeric
- 2 Dashes of Cinnamon
- 2 Dashes of Cayenne Pepper
- 2 Dashes of Garlic
- 2 Tablespoons White Vinegar
- 2 Tablespoons Red Wine Vinegar
- Dash of Sea Salt
- Dash of Pepper
Yields: 2 Servings
I had this for dinner last night – and packed up the leftovers for lunch today – and I was able to get my protein fix through the lentils that I needed after my workout along with some great veggies. You could add in or substitute the lentils for grilled chicken or another protein as I am sure it would be very tasty! The vinaigrette was delicious, however, it may be acidic for some and you should be able to adjust ingredients to fit your palate.
Not a difficult one and easy to throw together when you have a lot to get done in an evening. Hope you all have a great day :).