Marathon recovery is moving along nicely and I’m all ready to race the Shamrock 8k tomorrow. I wasn’t too sure how I’d be feeling about tomorrow’s race after hitting my marathon goal last Sunday. The good news is a week of rest, yoga, body weight exercises and light running has me ready to go. I’d like hit a new 8k PR since it’s been quite a while since I’ve raced at that distance but the weather doesn’t look too good. Rain with some reasonable wind might hamper my efforts a bit.
No matter what happens at Shamrock, I’ve had my best training cycle yet this year, learned a lot and am in a great place to hit my goals for the rest of 2017. I’m ready for a little post race down time then kicking things back up later in the spring.
Since I had a quiet workout week, I hit the kitchen to try something completely new. Plantain chips! I’m not too familiar with plantains but received some from a friend and figured it couldn’t hurt to play. My first thought was plantain chips since they’re simple and probably hard to muck up. This experimental recipe is a mash up of others for both banana chips and plantain chips but it turned out well. I hope you enjoy it, too!
Cinnamon Plantain Chips
1 plantain, peeled and sliced thinly.
1 tablespoon melted coconut oil.
1 teaspoon lemon juice.
Cinnamon as desired.
Pre-heat oven to 350.
Line baking sheet with parchment paper.
Toss plantain slices with coconut oil, lemon juice and cinnamon until coated.
Place evenly spaced plantain slices on lined baking sheet.
Bake at 350 for 15 minutes then flip over for 5-7 additional minutes until edges are browned.
Do you like plantain chips? Have a favorite plantain recipe? Share it with me!
Tin foil chicken and vegetables is one of my favorite week night meals. This recipe is quick, simple, good for you and delicious. I love the way I can mix up the flavors by simply switching out one or two ingredients. Using the ingredients below, each serving is home to less than 300 calories, packed with muscle building protein and very filling.
Tin Foil Chicken and Vegetables
Servings – 2-4
Prep Time – 10 minutes
Cook Time – 30 minutes
Difficulty – 1
2-4 boneless, skinless chicken breasts (to lower cook time, divide into sections)
1 cup frozen corn (thawed)
2/3 cup black beans drained and rinsed
2/3 cup halved cherry tomatoes
1/4 cup diced green pepper
1/4 cup diced yellow onion
1 Tablespoon extra virgin olive oil
2-4 Tablespoons taco seasoning
2-4 teaspoons cayenne pepper
2-4 large squares of tin foil
Pre-heat oven to 375.
Add olive oil, peppers and onion to sautee pan and cook until onions start to become clear.
Place each chicken breast in center of one tin foil sheet.
Season chicken with taco and cayenne powders.
Top each chicken breast with tomatoes, corn, black beans, green pepper and onion.
Fold tin foil into packet around chicken with small opening to vent.
Place in oven for 25-20 minutes or until juice runs clear.
Serve by carefully opening foil packets and pouring chicken, vegetables and juice onto a plate.This simple chicken and vegetables recipe can be switched up for winter by adding squash and carrots or swapping out taco flavors for basil and thyme. If you want to find out how the calorie count would change, plug in your ingredients here. I love using fresh vegetables for a colorful meal that’s great all year long and with very easy cleanup, this delicious dinner won’t take away from family time. Give this tin foil chicken and vegetables recipe a try.
I love it and know you will too!
What’s your go-to weeknight meal? What vegetables would you use?