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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
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Grilled Breast of Chicken Marsala
 If you're like me, the last thing you want to eat right now is more turkey. Or green beans. Or sweet potatoes. This recipe contains none of those and comes from the Eat-Clean Diet book.
Nutritional Information :
per serving (made with Marsala wine)
Calories: 688
Protein: 31g
Fat: 62g
Carbs: 48g
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Ingredients
- 4 boneless skinless chicken breasts (about 6 oz. each)
- 2 tsp ground fennel seeds
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp red pepper flakes
- 3 1/2 cups Marsala wine or low-sodium chicken broth
- 8 pieces dried porcini mushrooms
- 2 shallots, thinly sliced
- 4 cloves garlic, smashed
- Vegetable oil cooking spray
- 4 tbsp nonfat yogurt
- 4 sprigs fresh rosemary
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Method
- Mix fennel, salt, pepper, and red pepper flakes in a bowl. Sprinkle spice mix over chicken and set aside.
- Bring Marsala or chicken broth to a low boil in a small saucepan over medium heat. Add mushrooms, shallots, and garlic. Season with salt and pepper. Simmer until sauce reduces, about 20 minutes.
- Discard garlic and set sauce aside.
- Coat grill with cooking spray and grill chicken 4-6 minutes on each side or until cooked through.
- Return sauce to stove. Bring to a simmer, then remove from heat and whisk in yogurt.
- Top chicken with sauce and a sprig of rosemary.
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