Wednesday, August 15, 2012

Day 2

Breakfast
2 Poached Eggs
Salt + Pepper

Lunch
Salad - greens, parmigiano, grilled chicken, beets, red onion, balsamic

Dinner - I find that whenever you seriously cut back on carbs and fats, you really have to re-introduce a lot of flavor.  For that very reason, Mexican inspired food offers a great solution.  Packed with heat and flavor, this meal was satisfying, while still light.  Take note that I picked up some carbs by using tortillas, but I went with whole wheat instead of processed flour. 

3 8-inch Whole Wheat Tortillas
2 Small Chicken Breasts, diced
1 Tablespoon Canola Oil
1 Tablespoon Chile Powder
1 Teaspoon Cumin Powder
1/2 Teaspoon Garlic Powder
1/2 Teaspoon Salt

1/2 Teaspoon Ground Pepper
Prepared Salsa

Reduced Fat Cheddar Cheese, grated

In a skillet, brown chicken over medium high heat - add seasoning, along with a tablespoon or two of water and mix until thoroughly combined and cooked through - about 5 - 7 minutes.  Meanwhile, heat tortillas either in oven, or in the microwave on HIGH for 20 seconds to make them pliable.  Spoon seasoned chicken into the tortillas and top with desired condiments.  Serve.

Workout
6 Miles @ 7:30 pace

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