3-Day weekend ahead. YIPPEE! (aka… 4 day work week next week. Yipty-doooo!)
Yesterday was my first day back with my fabulous brand new students.
I love them already. (But my class from last year will always have a special place in my heart since they were my firsties!) While I was ready to get this school year on the road before all of the unexpected delays – I am a tiny bit happy that this week ended up being a 2 day week rather then I 5 day week.
I am TIRED! I have decided that I love my am workouts too much to give them up – so yesterday morning, I was up and at ‘em at 4:45am! (And plan to do the same for the rest of the school year). I know I will be adjusting to my schedule and be fine with it shortly… but right now I am dreaming of sleeping on a big white puffy cloud!
Yes. I will take one of those under my desk, please!
For this week’s recipe, I am bringing you one of my all time favorites. JUSTIN was actually the first to cook it .. and I have fallen in love with the juicy lemon chicken and crisp veggies!!
Lemon Chicken with Vegetables
Serves: 2 (one Cait and one Justin)
2 chicken breasts
1/4 cup lemon juice
2 tsp fresh thyme
3/4 c. sugar snap peas (fresh)
1/3 c. red bell pepper strips
1/3 c. yellow bell pepper strips
1/3 c. zucchini rounds, quartered
1 tbsp fresh cilantro
Salt and Pepper to taste
To marinade chicken, place cleaned chicken breasts, lemon juice, and thyme, salt and pepper in a ziploc bag and let sit for at least 1 hour. (The longer you let it sit, the juicer and lemony-er (word?) it will be. If I make this on a weekend I will do it at lunch time and let it marinate in the fridge)
When ready to cook, spray a cooking pan with non-stick spray. You may cook the breasts whole or (as I please to do) cut the chicken into bite size pieces. I like doing this because it helps to speed up the cooking process and ensure that each piece is cooked. (You can also bake the whole breasts at 350* for 25 minutes).
When chicken is cooked thoroughly, set aside
Place all veggies in a plan. Add a little extra lemon juice, cilantro, and salt and pepper to taste.
Cover and let veggies cook/soften for 3/4 minutes on medium heat.
Once veggies have reached a consistency of your liking, add in your chicken.
My favorite part of this dish is the snap peas. I mean.. I have always known they were a vegetable.. and never had anything against them, but never incorporated them into meals – or my diet in general.
Then, I discovered what I was missing out on! I love these little babies. I now eat them as a raw snack on a fairly regular basis – and plan to put them into more stir fries in the future. I have had them in frozen medleys before.. but FRESH is the way to go. COMPLETELY different taste!
Tonight will be an EARLY night. I am hoping to set a new PDR and run 10 freakin’ miles in the AM. (And like I said.. I am waiting on that cloud to appear under my desk so I can nap. I should teach Kindergarten so I get a “nap” time!)
Any “new to you” vegetable discoveries.. or just foodie discoveries in general?