Monday, September 9, 2013

Week in Review + Clean Eating Chicken recipe

Good Monday Morning!  After a fun weekend in Chicago, post on that to follow, I am ready to get back to my workout and clean eating schedule.  I had a great week again, I took 2 rest days which felt awesome, and had a great workout on vacation.  My eating was actually not to bad over the weekend, but I am ready to get back to my usual clean eating ways.

Here is my week in review:
Monday: Chest & arms + cardio intervals
Tuesday: Jillian Michaels Extreme Shed & Shred 60 minute workout (killer workout)
Wednesday: Legs (my upper body was so sore, I decided to do legs instead of back & shoulders)
Thursday: Back & Shoulders + treadmill walk
Friday: Rest (left for Chicago.  We did a ton of walking though)
Saturday: Circuit workout in hotel gym see it here
Sunday: Rest (I got a massage at the hotel spa, it was awesome)
Total week calorie burn: 2338 in a total of 6 hours and 14 minutes of workouts

How was your week?  Did you get all your workouts in? What are your workout plans this week?

Original Recipe here

Here's whats on the menu for tonight's dinner!  I will add some quinoa and steamed broccoli too.
Thai Lime Chicken
Serves: 2
Hands-on time: 10 minutes
Total time: 35 minutes
  • 1/3 cup unsalted dry-roasted peanuts
  • 1 1/2 tbsp garlic powder
  • 1 1/2 tsp ginger, ground
  • 1/2 lb boneless, skinless chicken breast
  • 1 lime
  1. Preheat oven to 375 F.
  2. In a mini food processor, grind peanuts until fine, but not to paste.
  3. In a small bowl, combine peanuts, garlic powder and ginger.
  4. Place chicken on a cookie sheet and squeeze juice from lime over top. Then roll chicken in peanut mixture until well coated.
  5. Bake chicken in oven for 25 minutes or until no longer pink in center.
Nutrients per serving (4-oz lime chicken): Calories: 360, Total Fat: 16 g, Sat. Fat: 3 g, Carbs: 11 g, Fiber: 3 g, Sugars: 3 g, Protein: 42 g, Sodium: 85 mg, Cholesterol: 95 mg