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Chicken

Lemon Roasted Chicken

by Destini on May 23, 2013

It’s sunny and the weather is finally warming up here. Too bad I have been sick for almost two weeks.  But thing’s are looking up, I’m not feeling like complete death anymore, just congested. I have kept to my workout plan though. I feel this helps speed up the healing. Don’t have a verdict on this yet.

One of the major questions I have gotten when asked about my Revolt Fitness program is “What are you eating? Rice crackers?” and my response “Heck no! Delicious clean food”. For any of you that have been following my blog for sometime know that I love love love FOOD. It’s a passion. I knew I would have to incorporate some of my own meals into the plan. And it needed to be something simple and I could prep on Sunday for some meals through the week.

Ingredients: Yields 4 servings

  • 4 boneless chicken breasts
  • juice from 1 lemon
  • 2t mustard powder
  • 1t garlic powder
  • 1t Italian seasoning
  • 1/2t ground black pepper
  • sprinkle of evoo

Directions: Preheat oven to 350c, mix all spices in a bowl together, place to the side. In an oven safe baking dish place the chicken down, and pour lemon juice over-top, sprinkle with a little bit of evoo. Make sure you flip the chicken and coat the chicken with lemon juice and evoo. Coat the chicken on both sides with the spices, place in oven, uncovered and bake for 25-30min.

Super moist, delicious & CLEAN!

It freezes really well for this diet plan! Prep on Sunday and you are good for the week 🙂

I know I have been talking a lot about this fitness program but it’s such a large portion of my life right now. I love the sore muscles and sweaty workouts! If you want to try a free week of Revolt Fitness check it out!! As I said on Tuesday I want to get a whole team of Healthy Wife readers joining the next uprising on June 3rd!!!

Tonight we are going to my In-Laws for dinner for George’s birthday dinner. His birthday is tomorrow, trust me…his Saturday is FULL of amazing meals! I’ll have to share some photos. He is on call for work, we did go out last Saturday to celebrate with the friends. But this weekend I will keep his belly full of delicious clean food!!! OH and gluten free!!

OH and please don’t forget to enter the MASSIVE Giveaway a bunch of us Revolt Bloggers are doing!! I apologize to all my Canadian friends, this is USA only. But I will be doing another giveaway NEXT week that is open to all of you!!

I have found lately that I have been so busy again, I was telling George that I couldn’t remember the last time I read a book. ME?!? I was reading 1-2 books a week a couple years ago. I spent some time downloading some new books for my kindle last night and will be making an extra effort to take time to read. I was wanting to start possibly an online book club. Every month we do a Google Hangout and discuss the book. Would this be something that would interest you guys? Let me know in the comments!!

Love ya guys 🙂

Destini <3

{ 5 comments }

WHOOHOO I am back! Not 100% healthy yet, but I don’t feel like death anymore.  Big giant positive! This past Saturday I celebrated my 29th Birthday. It was fantastic! I am surrounded by some amazing people and can’t get over how fortunate I am!<3 <3 <3

Love my friends!

Now onto the yummys! This is now a Sunday staple in my home. I spruce it up differently or just have it the way it is below. It is sooooo delicious and so simple that I feel like I win each time. My Sunday’s can be quite crazy, and honestly this has made them relaxing the way they should be. Every Saturday we go to our local farmers market and pick up some free range whole chickens and this dish is a perfect use for them 🙂

Ingredients:

  • 2-3lb Whole Chicken
  • 1lb of baby potatoes
  • 2 large carrots chopped into 2 inch pieces or 1/2lb of baby carrots
  • 3 stalks of celery, chopped into 2inch pieces
  • 2t of dried thyme
  • 1t sea salt
  • 1t ground black pepper
  • 3-4 cloves of garlic, smashed
  • 6-8 sprigs of fresh thyme
  • 1/2c low sodium chicken broth

Directions: Wash whole chicken with water, remove bag if inside the chicken, in a small bowl mix all the dried spice and rub all over chicken, take all the sprigs of thyme but three and place inside the chicken, place chicken into preheated slow cooker on high, add all the veggies and garlic, pour chicken broth on top and place the remaining sprigs of thyme on top. Cover and leave on high for 4 – 4 1/2 hours.

It just fall’s off the bone

One pot meals are my favorite

I take the juice left over and make some amazing gravy with it. The juice is all seasoned from the spices 🙂

Lot’s of things going on with the blog lately, fun exciting new announcements coming real soon. Time to go catch up on Big Brother and relax. Still recovering from being sick 🙁

Question: What was the best birthday you have ever had? What do you have planned for your 30th? Or if you are already over 30, what did you do? Any big plans? We are doing Vegas baby!

{ 6 comments }

Roasted Garlic Chicken & Vegetables

October 22, 2011

  Hey Everyone, sorry for no posts this past few days. I have been sick with the stomach flu. Today I did go into work and managed to eat breakfast and a decent lunch. Go me!!! Now to the good stuff!!! I love easy scrumptious meals. One’s that make the whole house smell amazing and leave my mouth salivating for dinner! Well this is one of them. You probably have seen a million versions and this can be created into many more, but this is the most common in our house. And its a household favourite. Roasted Garlic Chicken & Vegetables Yield: 4 servings Ingredients 2 Large Carrots, cut into 2 inch pieces 1 […]

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