Monday, January 5, 2015

Fabulous Herb Chicken Recipe

 Hey! Happy New Years week! I'm only 5 days late, but I wanted to wish my readers very belated Christmas and New Years. I have had many things to be thankful for in 2014. 2015 is here and I haven't really thought of my "New Years" resolutions. Recently during my outpatient nutrition consults, I have had numerous clients tell me about how they would start their diet modifications after the Holidays. I've always posed the question back to them, "why not start now?" Why wait? There will always be a tomorrow to wait, but life won't wait for you to live it. I love when people are motivated with the new year, but I don't want it to be a crutch either. I didn't make any new years resolutions, but I did set long term and short term goals for 2015+ into the future. I have been counting down to when January 1st for when my first module opens up for the International Olympic Committee Diploma in Sports Nutrition. I haven't been this excited before to start course work, but that's because this is purely sports nutrition over the next two years. 

I also want to play around in the kitchen more and blog more. No resolutions, but goals. Think about some goals you have or have thought and create an action plan. Action plan meaning what steps you are going to complete to get going on your journey. I want to cultivate my skill set and passion in sports nutrition, so my first action step is started with the IOC course.  Now on to chicken. I like easy and simple recipes and this baked chicken recipe is just that. I went home over the Holidays and my dad  gave me the fresh herbs from his garden. 



 

Fabulous Herb Chicken





Ingredients
  • 3 medium chicken breasts
  • 3 Tbsp olive oil
  • 2 Tbsp white wine vinager
  • 1/3 cup lemon juice
  • 4-5 garlic cloves minced
  • 1 sweet onion, copped
  • 1 small box mushrooms, sliced
  • 4-5 sprigs fresh rosemary
  • 1/2 tsp dill 
  • sprinkle of pepper to taste
  • sprinkle of salt to taste
Directions

Preheat the oven to 400. Spray a glass dish or pan with cooking spray. Saute onions in 1 Tbsp olive oil for 3 minutes, stirring frequently. Place onions in the cooking dish and layer mushrooms on top. Place chicken breasts on top of the mushrooms and layer rosemary between chicken breasts. Mix olive oil, vinager, lemon juice, dill, and garlic. Pour olive oil mixture evenly over chicken breasts. Place chicken breasts in the oven and bake for 35-45 minutes dependent on thickness of chicken breast or until done. Enjoy! I served this chicken with greens and toasted gnocchi. 

Before the oven
Toasted gnocchi


Thanks!
Edie


P.S.- Your dog pic. The dogs favorite pass time besides running. Chuck it!