 |
 |
Two years ago I was very uncomfortable with my physical appearance because I had let myself become overweight. I made a commitment to begin exercising on a regular basis and to eat better. I lost about 35 pounds in five months and was feeling much better. However, my mind and body had reached a plateau and I was quickly becoming bored and frustrated. I was seeking new ideas, new challenges and new advice to motivate myself. I was also looking to improve muscle tone and definition. That is what brought me to Fit 4 Life. After just a few weeks of slow strength training and following their diet advice, I began to see amazing results. Not only did I lose body fat and increase muscle tone, I felt energized and excited. The entire staff is extremely knowledgeable and supportive. I am grateful for Fit 4 Life because now I am certain that I will continue to be motivated and see results.
- Jill Wood
|
 |
 |
|
|
|
|
|
|
Spa-Style Chicken with Sun-Dried Tomatoes and Watercress
 Even though last week marked the official beginning of Fall, it's still hot enough outside to be considered summer here. So this week's dish is still reminiscent of long summer days. It comes from www.foodfit.com.
Nutritional Information :
(per serving -- 1 chicken breast with tomatoes and watercress)
Calories: 228
Protein: 32g
Fat: 7g
Carbs: 6g
 |
Ingredients
- 1 tbsp olive oil
- 2 tbsp finely chopped shallots
- 1 cup white wine
- 2 tbsp fresh lemon juice
- 2 tbsp chopped fresh tarragon
- 1/2 cup sun-dried tomatoes, rehydrated
- 4 boneless, skinless chicken breasts
- salt to taste
- freshly ground black pepper
- 1 1/2 cups water or more to cook the chicken
- 1 bunch watercress, washed and stemmed
|
|
Method
- Heat the olive oil in a large soup pot over medium heat. Add the shallots and cook for 3 minutes.
- Increase the heat to high, add the wine, lemon juice, tarragon and sun-dried tomatoes and simmer for 1 minute.
- Season the chicken breasts with salt and pepper and add them to the pan with enough water to cover them. Bring the liquid to a boil and adjust the heat so that the mixture simmers. Cook for 10 to 12 minutes, until the chicken is just cooked through.
- Remove the chicken from the pan and set aside. Continue to simmer the cooking liquid until it has reduced by half.
- Divide the watercress among 4 plates. Place the chicken on top of the watercress, garnish with sun-dried tomatoes and drizzle the hot cooking liquid over the chicken.
- Try serving with whole wheat pasta.
|
« BACK
|
|