1/11/2014 Meals + Stuffed Chicken Breast and Sweet Potatoes Recipe

Today was my first “high carb” cycle day – and I have to confess that it made me a little nervous to break from my normal eating regiment (even if only with a banana and a sweet potato on a day that included a tough leg lift and sprints.) The meals were delicious, but I still only managed to get to ~1850 calories and 105 g carbs, so we’ll see how I feel in tomorrow’s workout and aim for slightly higher carbs next time around.

Breakfast: 3 soft boiled eggs (I cook them for 4 minutes after the water starts boiling for soft but not runny yolks), 1/4 avocado, 1 oz dried beef (dehydrated with only salt, pepper, garlic and onion powder – thanks Mom!), and a bulletproof Numi tea.

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Post-Workout Shake: After my leg lift, I made a shake out of 1/2 banana, a small slice of pineapple, La Croix coconut water (0 cal, no sugars or artificial sweeteners), 1/4 c frozen wild blueberries, 1 T unsweetened cocoa, and 5 ice cubes.  I had another ounce of dried beef on the side.

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Lunch: 8 oz extra lean ground turkey breast with garlic, salt, and pepper, and 2 slices of Pederson Farm’s no-sugar bacon (available at Westerly Market in NYC.)

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Dinner: Stuffed Chicken Breast with Sweet Potatoes

Servings: 1 (note: I tripled the recipe, as pictured below, so I would have leftovers for lunches this week)
Prep Time: 10 minutes
Cook Time: 40 minutes

Ingredients:

  • 1 6 oz boneless, skinless chicken breast
  • 1 T spinach, sliced thinly
  • 1 T kale, sliced thinly
  • 1/2 T celery, minced
  • 1/2 T scallions, sliced thinly
  • 1 T mushrooms, finely diced
  • 4 thin slices serrano pepper (optional).
  • 1/8 tsp ground savory
  • salt and pepper
  • 1 clove garlic
  • twine
  • 1 medium purple sweet potato
  • 1/2 T duck fat, melted
  • 1/2 tsp chives
  • 1 clove garic
  • 1/8 tsp paprika, cayenne, and pepper
  • salt

Directions:

(1) Preheat the oven to 400 degrees.  While waiting for the oven to heat up, boil water and cook the sweet potato for 5 min, until slightly soft, but still firm when cut into.

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(2) While the sweet potato is cooling, cut your vegetables.

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(3)Pound the chicken breast until very thin.  Season with savory, salt, pepper, and garlic.  Stuff the chicken with veggies.

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(4) Use a piece of twine (about 1.5′ long) to tie up the chicken breast – my tying was not very artful, but I tied a knot at the bottom, wrapped it around through the center, and tied another knot at the end.  While it wasn’t pretty, it did the trick.

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(5) Meanwhile, cut the sweet potatoes into long, thin strips.  Melt the duck fat in a bowl.  Add the spices, garlic and chives, and toss with the sweet potatoes until mixed well.  (I put mine on a foil lined baking sheet for easy clean up.)

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(6) Bake the chicken and the sweet potatoes for 30 minutes, flipping once halfway through cooking.  The sweet potatoes should be crispy and slightly browned when done. I needed a few extra calories, so I threw a 60 calorie slice of Pederson Farms bacon on top of my chicken breast.

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3 thoughts on “1/11/2014 Meals + Stuffed Chicken Breast and Sweet Potatoes Recipe

  1. Pingback: 1/14/2014 Meals | Steaks, Squats, and Sundresses

  2. Pingback: 1/16- 1/18 Meals | Steaks, Squats, and Sundresses

  3. Pingback: Tonight’s Dinner – Chicken and Shrimp Saffron Soup | Steaks, Squats, and Sundresses

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