Spring is all about rebirth. On Easter Sunday, I couldn’t help but think about fresh starts and changing some of my behaviors. Lately, I’ve been barely running and my diet has been off. With my own wedding quickly approaching this fall (!!!), I’ve got some weight to lose.
I decided that I need to get back into a grocery shopping and meal prep routine and that I’m going to make a new recipe (or one I haven’t made in a long time) each week. Let’s be honest- I’ve hit the Hy-Vee salad bar a bit too frequently and haven’t been cooking.
So what HAVE I been doing? Wedding planning and working. Between the two, there hasn’t been
any much time for other things.
Yesterday,I decided to make a recipe that I saved from Weight Watchers a while back. I had ripped it out of one of the Weekly collateral pieces and saved it in my “recipe folder.”
While I had every intention to follow the recipe, I got home to realize I had purchased a cucumber instead of zucchini. Just my luck! So, I tossed in some green and red bell peppers and called it a day. It was delicious and so easy to make (small steps).
Greek-Style Chicken with Roasted Vegetables
4 servings, 4 SmartPoints/serving
Chicken breasts, artichoke hearts, tomatoes and zucchini are seasoned with fresh lemon, oregano, garlic and olive oil and then roasted all at once.
2 spray(s)cooking spray
5 tsp olive oil, extra virgin, divided
3 clove(s)garlic clove(s), chopped
1 1⁄2 tsp dried oregano
1 Tbsp fresh lemon juice
2 tsp lemon zest, divided
1⁄2 tsp table salt, or to taste
1⁄4 tsp black pepper, freshly ground, or to taste
2 small uncooked zucchini, or 1 large, sliced 1/4-inch thick
2 cup(s)grape tomatoes, halved
14 oz canned artichoke hearts without oil, drained well and halved
1 pound(s) uncooked boneless skinless chicken breast(s)
Preheat oven to 450ºF. Coat a large nonstick baking pan with cooking spray.
In a large bowl, combine 4 teaspoons oil, garlic, oregano, lemon juice, 1 teaspoon zest, salt and pepper; add vegetables and toss to coat. Lift vegetables out of bowl with a slotted spoon, leaving some oil mixture in bowl. Place vegetables in an even layer on one side of prepared pan, leaving room for chicken. Add chicken to bowl and turn to coat; place on empty side of pan.
Roast until vegetables are tender and chicken is cooked through, stirring vegetables once, about 15 to 20 minutes. Drizzle vegetables with remaining 1 teaspoon each oil and zest; toss to coat. Drizzle chicken with any pan juices. Yields about 3 ounces chicken and 1 cup vegetables per serving.
Additionally, I’m trying to refresh my half-marathon training plan. I have three half-marathons coming up and with only a few longer run under my belt, I’ve got some work to do. I’ve been dreading just about every run lately and hating it more with every stride.
Remember when I use to crave a long run? Remember when those runs were my alone time and time to reflect? While I’m not feeling that way right now, I’m determined to force myself back into the swing of things.
I’ve got a great running community near where I live and those group runs are the only thing getting me through. Yesterday was a start. 5 miles in the morning along with lifting and another 6 miles in the evening. I’ll do another 4-5 miles tonight and lift again and hopefully get a long run in tomorrow.
I’m determined to fuel my body correctly and get my mind and spirit back to a healthy place. Easter was just the fresh start I needed.