How is everyone's New Year going?  Mine is going great!  I prepped all my food for the week today.  Something I was really slacking on through the holidays.
I have been journaling and keeping a food log to stay on track.  So far so good.
Here is one of the nutrition packed recipe's I have used for this week.  Hope you all enjoy and please share your resolutions and how they are going!
Headed to bed early tonight to make Savage Session in the AM.
Have a great Sunday!
~Eat well and keep moving~
xoxo jenn

Mediterranean Barley Salad With Chicken and Roasted Eggplant

Makes: 6 servings Prep 20 mins Cook 1 hr 15 mins 

INGREDIENTS

·         1cup  pearl barley

·         28 ounces  boneless, skinless chicken breasts

·         Nonstick cooking spray

·         1small eggplant, cut into 1 1/2-inch pieces

·         2cups  cherry or grape tomatoes, halved

·         1cup  packed mint leaves

·         4ounces  feta, crumbled (about 1 cup)

·         1/2small red onion, finely chopped

·         2tablespoons  extra-virgin olive oil

·         2teaspoons  lemon zest

·         2tablespoons  freshly squeezed lemon juice

·         1/2teaspoon  kosher salt

·         1/2teaspoon  black pepper

DIRECTIONS

1. Cook barley according to package directions. Let cool completely.

2. Meanwhile, preheat the oven to 400 degrees . Place chicken in a large straight-sided skillet or pot and cover with water by 1/2 inch. Bring to a boil over high heat; cover, reduce heat to medium low and cook 5 minutes. Remove from heat and let stand, covered, until the internal temperature reaches 160 degrees , 12 to 14 minutes. Remove chicken from water, let cool and shred.

3. Lightly coat a rimmed baking sheet with cooking spray and arrange eggplant in an even layer. Lightly coat eggplant with cooking spray and roast until golden brown, about 12 minutes. Remove from baking sheet and let cool.

4. In a large bowl, toss together chicken, eggplant, barley, tomatoes, mint, feta, onion, oil, lemon zest, lemon juice, salt and pepper.