Happy Friday, friends! I woke up very thankful today that I wasn’t broken out from an allergic reaction. The combination of time, antihistamines, and a little steroid pill has cleared me of my worries! The trade off from taking the steroid wasn’t too bad, I only grew a small beard during my recovery time..
Last night I made a very flavorful chicken dish that I’m going to share with you all in a bit – but first I thought I’d bring you through my day. I finally felt comfortable running faster and longer than 3 miles, and had extra time in the afternoon to go for a 5 miler. I know it’s time to start making my average run length about 5 and my long runs closer to 7 or 8 miles, or I’m never going to be prepared for a half-marathon. Training at a longer distance is a current goal of mine – hold me to it!!
Following my run, I tried an “Arm Burner” from Fitnessista that looked like this
I wanted to complete it twice, but I was working out at home and wasn’t allowed. And by wasn’t allowed, I mean that this guy wouldn’t let me:
.. Now on to the good part: dinner time! I typically don’t like re-creating recipes that I find on Pinterest, as they haven’t really been vouched for if they are pinned by a random pinner (I could pin anything on there, which doesn’t necessarily mean it’s good!). However, I figured if Williams-Sonoma pinned it, it’s probably a good one. I found my inspiration from a recipe on their board, and tweaked it by adding a few vegetables and taking out some ingredients as well.
Braised Chicken with Peppers, Olives & Capers
4 pieces of lean chicken breast
1 Tbs. olive oil
1 Tbs. rosemary seasoning
2 large bell peppers, sliced
1/2 of an onion, sliced
1 zucchini, diced
1 clove garlic, diced
2 cups gold and red baby tomatoes, sliced length-wise
1/3 cup dry white wine
1/3 cup pitted kalamata olives
1 Tbs. capers
Sprinkle chicken with rosemary, salt and pepper on both sides.In a deep sautee pan over medium heat, warm the olive oil. Add the chicken and cook for about 5 minutes per side. Remove chicken from pan and transfer to a plate.
Add the bell peppers, garlic, onion, zucchini to the pot and cook for about 5 minutes. Next at the red and gold tomatoes, olives, capers and wine. Bring to a boil and return the chicken to the pot. Reduce the heat to low, cover and cook about 15 minutes longer. Serve immediately.
The rest of my evening after dinner consisted of studying CPA materials (until my laptop died and I was too lazy to get the charger), and finishing a book I’ve been reading – Outliers by Malcolm Gladwell. It was a really great read and very insightful and informative – I love a book that can demonstrate ways in which I can live a better life and be more successful in my endeavors!