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.
