Operation White Dress: Lemon Walnut Chicken

I stepped on a scale Friday...Hell of a day to step on a scale I know. And to boot, it was horrible. Who ever said numbers can't be mean -- well, quite frankly, I believe some lying skinny bitch probably said that while she downed her last of many martinis. All the weight I had lost from eating clean and running every day has come back… Yo-yoing so 1994… But in four short weeks I have undone everything I worked so hard and passionately for. Traveling is amazing but UGH it certainly takes a toll on your numbers... I don't even want to know my butt measurement right now - I would make Beyonce jealous for sure. 

So today, we started Operation White Dress. I bought a workout DVD incase its too hot out to run (a common excuse in our household), and my yoga mat is back in full operation. I even bought myself a new sports bra to inspire me to wear workout clothes – and the rule is if you want to wear the clothes, you have to do the work.

There will be no cheating.

There will be no processed crap entering this house.

There will be no excuses.

However!

There will be planning.

There will be cooking.

There will be sweat.

There will be pride and confidence in this house again! (insert Braveheart howl here)

So to kick us off – today we started off with a whole wheat English muffin and raspberry jelly with fruit for breakfast. For lunch we had a healthy sandwich following our run to the supermarket. After getting my butt kicked by Jillian Michaels, I crawled over to the kitchen to whip up some delicious lemon walnut chicken with green beans! I looked up a quick recipe online and modified it to be that much better. The results were tasty, filling, perfectly portioned and healthy :D And I made enough for lunch tomorrow!

Lemon Walnut Chicken (Scrubbed up)

Ingredients

×          3 chicken breasts, butterflied

×          1/4 cup whole wheat flour

×          Salt and pepper

×          2 tbs oil

×          1/2 cup chicken broth

×          1 lemon, juiced and zested

×          1 tbs parsley

×          1/3 cup walnuts, chopped

Instruments

×          Skillet, large and nonstick

Instructions

1.       Combine flour and salt and pepper. Dredge butterflied chicken in flour mixture.

2.       Heat large skillet to medium-high, heat up oil and cook chicken through until golden brown. Don’t crowd the pan, so if need be, do this step in two cycles.

3.       Once chicken has cooked through, add broth and lemon juice. Let simmer for 3-5 minutes.

4.       Add lemon zest, parsely and walnuts and let simmer for 2-3 minutes.

5.       Plate with blanched or steamed green beans and enjoy