Wednesday, August 15, 2012

Day 2

2 Poached Eggs
Salt + Pepper

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.

6 Miles @ 7:30 pace

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