Happy Sunday from the new house! It has been a productive (yet freezing) weekend including everything from Home Depot trips and cooking soup (of course) to our first dinner party with friends and meeting some of the new neighbors! We are settling in so nicely to the new house and are loving the homeowner life. Granted we already had our first run-in with a leaky pipe and a visit from the plumber, but luckily it was nothing major. I also scoured Craigslist for a solid 3 days to find the perfect treadmill to add to our home gym, and thanks to Ryan, his dad, and the truck, we brought one home on Saturday! Between the treadmill, Ry's new Rogue weights, and some yoga mats, jump ropes, rollers, and free weights, we are good to go! Now all we have to do is remember to wake up early before work to make it happen :)
I'm counting down the days until Friday when 1. my book launch/signing is happening at Whole Foods in Darien and 2. I get to try on my wedding dress! In the meantime, I am working on some exciting upcoming projects for bowls of love! I will be doing guest blog posts in the next few weeks for two of my all-time favorites Whole30 and PaleOMG! I also will be on the amazing podcast An Organic Conversation talking about the Paleo diet and my cookbook. Fingers crossed the Whole Foods launch is a big success so Bowls of Love will be at your local store!
Tonight's recipe is super simple and easy - this is a perfect option to make on a Sunday in advance for the week so you have lunches or a pre-cooked dinner for your busy work week. Meal planning and batch cooking are key when trying to stick to a healthy lifestyle, and this recipe will surely help! All ingredients are Whole30 approved, and this can be a great main course with your favorite winter soup or topping a salad or bed of sauteed greens.
NOTE: I got to the end of this post and somehow the pictures of the chicken disappeared on my phone... there is a tiny picture of chicken below - it is a different type of herb-roasted chicken, so I have no idea why I'm including it, but I figure the post needs a picture. Enjoy!
BALSAMIC HERBED CHICKEN BREASTS
SERVES 6-8, PREP TIME: 10 MIN, COOK TIME: 50 MINUTES
1.5-2 lbs. chicken breasts (5 medium pieces)
1/2 tsp. salt
1/2 tsp. pepper
1-2 tsp. garlic powder
1 Tbsp. Italian seasoning (thyme, rosemary, sage, oregano)
1/4 cup balsamic vinegar
1 Tbsp. garlic-infused olive oil (or any other type of olive oil)
1 onion, sliced
1 Tbsp. chopped garlic
- Season both sides of the chicken breasts with the salt and pepper, and place them in a large ziploc bag
- Add the herbs, spices, and vinegar, and toss to coat
- Refrigerate the chicken while working on the next steps (or it can be made in advance and can marinate for 1-24 hours)
- Heat the olive oil over medium heat
Add the onion and garlic and saute until soft and fragrant (about 10 minutes)
Add the chicken and cook for 5 minutes on one side and then 5 minutes on the other
Flip the chicken once more, cover, and let cook on medium heat for 25 minutes
Take the chicken off the heat (remaining covered) for 5 minutes to set
Serve with a side of your favorite roasted veggies or a beautiful bowl of paleo soup!