Happy Tuesday!! I am so excited to be sharing my new blog layout! After a lot of thought, I decided to change from the blog host I had been using to a new host that has a lot more to offer. I love it already; so here is to new beginnings!
This weekend, in NJ, we had a crazy blizzard! A good amount of our time was spent shoveling so I could get to work Monday. 😉
For Christmas this past year, I got T and myself snowshoes (a little self gift :)) as it has been something I wanted to do FOREVER. T and I enjoy hiking and I feel snowshoeing extends the season into the winter. Anything aerobic, low impact on the joints and that burns calories automatically brings a big smile to my face! lol
As far as food goes, I have been working on some recipes more centered around clean meals for busy people. I’ve really been trying to simplify in regards to the time spent on preparing, and making recipes that can be made in advance. I am such a planner and I firmly believe that if you fail to plan, then you plan to fail – especially in regards to clean eating. Even though cooking is such a big passion of mine, when I come home tired from work, I try not to spend hours at the stove or else I feel like the day is over and it is time to go to bed, only to do it all over again! With my goal of maximizing in 2016, I want to get the most out of each day so simplifying recipes is definitely something I work towards.
Today’s dish, Gluten-free Clean Chicken Piccata, is one I have been making is one of my favorites that I have been making often. It has a TON of flavor with the capers and it is super lean so it is hard to pass up when I am looking to make something quick. In about 15 minutes, it is all ready! Another awesome thing about this is that it only includes a few ingredients, many of them you probably already have… not to mention, this dish smells delicious!!
1.5 lbs thin sliced organic chicken breasts
1.5 tbsp olive oil
2 tsp butter
7 garlic cloves (sliced)
4 tbsp capers
1/2 cup chicken broth
1/4 cup + 1 tbsp tbsp red wine vinegar
Parsley & red pepper flakes
Heat olive oil in pan along with 2 tsp of butter. Place chicken in pan
and cook on one side. Once browned, turn over and add in sliced garlic cloves. Once the garlic just starts to brown, add 4 tbsp capers and 1/2 cup chicken broth. Add 3 tbsp red wine vinegar. Cover to minimize evaporation of the juices. If you find too much of the sauce evaporated, add in more chicken broth and red wine vinegar (3:1 ratio). Add red pepper flakes and garnish with parsley.
Here is a pic of us snowshoeing! So fun!!