Monday came back around pretty quickly, but we had such a nice weekend filled with dinner with friends on Friday, shopping all day Saturday and heading to our favorite diner and then enjoyed a lovely Palm Sunday dinner at my family's. Today was back to the grind and I was in such a weird eating mood this morning. I started my day off with a sliced apple topped with some peanut butter and dry roasted peanuts. I was in the mood for something satisfying and that had the perfect crunch to it. For my mid-afternoon pick me up I made a peaches and cream shake using my vanilla Shakeology. It was so yummy and I tossed in a cup of frozen peaches and water and blended away. I still favor the chocolate the most and I think its because it satisfies my chocolate cravings. I haven't tried the strawberry yet, but I will make sure to let you guys know how it is. I hung out with this guy below for most of the day, Mr. Moo Moo! I just can't take that little face. He was trying to get in on some of my peaches and cream Shakeology too.
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Directions:
Coat your chicken breast in the seasoned flour. Make sure to shake off any excess flour. You will definitely have some left over and that's fine. Heat oil in a large deep skillet over medium high heat and brown chicken on both sides, about 2-3 minutes per side. Remove your chicken onto a separate plate. Add wine and chicken stock to skillet, whisking all together and making sure to get all of the excess combined into the mixture. Boil for five minutes and then add your tomatoes. Cover skillet, turn the heat down to low and cook for about 10 minutes. Uncover skillet and add lemon slices and cook for 5 more minutes letting the lemons melt right into your sauce. Return chicken to skillet and make sure chicken is coated with sauce. I cooked on low semi covered for another 10-15 minutes and it came out perfectly tender.
Last night I got a bit Pinterest happy while John watched Wrestlemania, which was awesome by the way (gotta' show some love for my old company)! I pinned a ton of great 21 day fix recipes and got so excited to get to cooking tonight. I took out some chicken breast to defrost this morning so I knew I wanted to make a tasty chicken dish for tonight and lemon chicken it was. I knew I had all of the ingredients in the house and my mom had sent us home with some leftover broccoli from dinner last night, so broccoli, chicken and some roasted asparagus was what was on the menu. John roasted the asparagus in the oven (I prefer the thin kind). We chopped off the stems, spread on a baking sheet and drizzled on some olive oil, salt, pepper, garlic powder and once finished cooking, topped with balsamic and some crumbled feta. It was perfect! The crunch from the roasted asparagus and the creaminess from the feta hit the spot. Since it was so nice out tonight we decided to take Moo for a nice long walk around the neighborhood. Look at the sky from our porch view. No filter here. Stunning, right!? Makes me that much more excited about summer nights grilling on the porch.
The lemon chicken came out so good and the little pops from the sweet cherry tomatoes were the perfect addition. The recipe is super simple and is definitely one of my favorite ones by far on the 21 day fix. I didn't end up doing my cardio DVD today since we walked, but I plan on kicking butt tomorrow. Its arms and abs day baby. Ahh! I really have been feeling energized and satisfied since the start of the program. I've been drinking tons of lemon water and try to start my day off with a glass or two before anything else goes into my mouth. It gets my metabolism going and gives me a lot of energy and hydration before my day starts. Since Moo is with us this week I woke up and brought him out for a nice morning walk this AM. It was a good way to get my day going and he enjoyed it too :)
Well, tomorrow is another day and more to plan on what to cook for the rest of the week! I need to make a quick stop at the grocery store for some sliced turkey breast and few other odds and ends. Hope you all had a fabulous Monday. Happy cooking!
Ingredients:
- 1 1/2 pounds boneless chicken breasts, pounded until 1/2 inch thick
- 1/2 cup flour seasoned with 1/2 teaspoon salt and 1/4 teaspoon pepper
- 3 tablespoons olive oil
- 1 cup cooking wine
- 1/2 cup cherry tomatoes
- 1 lemon, sliced thin
- 1/2 cup of low sodium/fat free chicken stock
Directions:
Coat your chicken breast in the seasoned flour. Make sure to shake off any excess flour. You will definitely have some left over and that's fine. Heat oil in a large deep skillet over medium high heat and brown chicken on both sides, about 2-3 minutes per side. Remove your chicken onto a separate plate. Add wine and chicken stock to skillet, whisking all together and making sure to get all of the excess combined into the mixture. Boil for five minutes and then add your tomatoes. Cover skillet, turn the heat down to low and cook for about 10 minutes. Uncover skillet and add lemon slices and cook for 5 more minutes letting the lemons melt right into your sauce. Return chicken to skillet and make sure chicken is coated with sauce. I cooked on low semi covered for another 10-15 minutes and it came out perfectly tender.
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