Fitness, Gluten Free, Pets, Recipes

Tangy Chicken, Roasted Potato Bake, & Morning Walks

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It’s getting dark outside people!

Yesterday was the first morning that I realized how much the sunrise and sunset times are starting to change. My morning walk with Peanut was barely lit at all. Peanut definitely gets a little spooked in the dark. We would walk by a house when their sprinkler system would turn on, and he would lose it!

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I actually had an awesome run after our walk. Afterwards, I busted out my new shampoo to try. I love minty shampoos in the morning. It helps walk me up and I feel extra clean. I picked this one up for $3.50 from Whole Foods. Definitely a good buy!

imageI also wanted to post this recipe I tried for dinner on Sunday! I recreated a recipe I found on Rock Recipes for Honey Dijon Garlic Chicken Breasts. It was just Nick and I so I halved the recipe. It was already gluten free which makes it super easy!

I used two chicken breasts, 3 cloves garlic, dijon mustard, local honey, a little bit of butter, and salt and pepper.

imageI also diced up a couple red potatoes and a sweet potato to roast. I seasoned them with salt, pepper, and rosemary. The rosemary baking in the oven smells amazing! For some extra flavor, I roasted a quarter of a chopped onion mixed into the veggies.

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I baked them in a 400 degree oven for 40 minutes. They came out nice and crispy on the outside and tender on the inside. Perfect!

imageFor the chicken, I melted 1 1/2 tablespoons of butter in a small saucepan, then sauteed my minced garlic for about 30 seconds. Then I added 1/6 cup of honey, and one tablespoon of dijon mustard. You just let these simmer for a couple minutes until the sauce starts to thicken a bit. I seasoned both chicken breasts with salt and pepper and placed them in a pre-heated baking dish. Pour the glaze over the chicken breasts, and cook at 425 degrees for about 30 minutes.

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I would periodically take the chicken out of the oven to spoon some of the glaze over the chicken. This helped to keep it moist and ensured that all of the glaze stayed on. The chicken turned out pretty good and had an intense flavor. I thought it was a really good combo with the garlic and the honey, but it may be pretty intense for some. The roast potatoes are always a win though!

I will definitely be adapting this recipe and trying it again. Maybe with less garlic? Some spice?

Let me know if you have tried something similar and what you thought!

Ashley

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