Kenpo X is a form of kickboxing and that was yesterdays workout. I’ve always liked kickboxing, a few years back I use to take a class at night and it really worked you out hard.
Yesterday hubby and I took our kids to a indoor swimming pool and swan and splashed around for 2 hours then it was dinner time and I had nothing prepared. We rarely do take out but on the off chance we try and make it healthy in some ways. We tried something new. There’s this new grocery store that just opened up and they have this great food counter and they even make pizza. Everyone picked what they wanted, hubby and son had pizza, daughter had sushi and potato salad but didn’t like it.
I had roasted chicken breast, chicken fillet, roasted peppers and rapini.
I have to say my dinner was the best out of them all.
I’m so happy with my food choices, I did really good today.
- Family Take-Out Dinner
- Roasted Chicken & Veggies
Thai Chicken Ingredients
Cooked Sliced Chicken
Thai Chicken Salad
4 chicken breasts, cooked, sliced
2 green onions, chopped
1 bag coleslaw
1/2 bag bean sprouts
1-2 tsp sesame oil
4 Tbsp sweet chili sauce
I boiled the chicken and then sliced it once it cooled. You could buy a rotisserie chicken and remove the chicken for a really quick meal on the go.
Combine chicken with sweet chili sauce and refrigerate for one hour.
In a large bowl combine all the ingredients with the chicken and serve.
It’s a perfect meal on a hot summer day
Chicken Marsala with Rapini
1/4 cup oat flour for coating
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
4 skinless, boneless chicken breast halves – pounded 1/4 inch thick
4 tablespoons butter
4 tablespoons olive oil
1 cup sliced mushrooms
1/2 cup Marsala wine or white wine
In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.
Chicken With Pesto and Cream Sauce
This is a quick and easy skillet chicken to prepare any day of the week. Serve this chicken with tossed salad. It doesn’t look that great but the flavor is amazing.
4 to 6 Chicken breast halves
Salt and pepper
1 tablespoon olive oil
3 tablespoons prepared pesto
1/2 cup heavy cream
Wash chicken and pat dry. Put the chicken breasts between sheets of plastic wrap and gently pound to thin to about 1/4 inch thickness. Sprinkle with salt and pepper.
Heat olive oil in a large skillet over medium heat.
Saute chicken for 4 to 5 minutes, turning chicken about halfway through the cooking time. until browned. Combine cream and pesto; cover and continue cooking over low heat for 10 minutes, or until chicken is cooked through. Serve with a tossed salad.
Serves 4 to 6.