double dose of fitness – Page 3

Double Dose Of Fitness .9

March 1, 2017

Cardio Anywhere Workout - A Double Dose of Fitness | adoubledose.com

{ Swiftly Tech Long Sleeve Crew | Speed Short Mesh | Cardio Squad Tank II ON SALE! | Mesh Leggings Similar Here and Here | Free To be Bra | Sunglasses | Shoes Similar Here and Here}

Hope you all are having a great week so far! We are headed to visit our parents for the week in El Paso, so we are really looking forward to it! We had a few requests to share what we eat in a day each day + what our workouts look like for the week. Honestly, we forget to take pictures of every single thing we eat, but we did share what we typically eat in a day in this post. We also shared this guide on working out and eating in this post, which is a great summary of how we workout and eat on a daily basis.

Scroll down to the end of the post to see what our workouts look like in a week + what we will typically eat in each day for a week.

Below, you will find a cardio workout, as well as a breakfast, lunch, and dinner recipe that we have tried or are planning on making soon!

This week, we are sharing an at-home cardio workout that can be done basically anywhere!

As far as cardio goes,we will do anywhere from 30-45 minutes of cardio, usually on the stair master, followed by weight training (each muscle group a different day). Every body is different, and you definitely don’t need to do that much cardio each day, just whatever you feel up to, or feel like you can handle at this time! We used to do ZERO, so just find what works best for you!

Below are some workout pieces we are loving this week [click each item to shop it directly!]:

We LOVE these mesh leggings and this heather grey muscle tank!

Below is what we typically eat in a day:

What We Eat - A Double Dose of Fitness | adoubledose.com

And, our workouts for the week! You can see our other post for examples of all of these other workouts!

Our Workouts For The Week - A Double Dose of Fitness | adoubledose.com

As far as cooking and meal prepping, we like to have some kind of protein prepped for the week, like grilled chicken or salmon baked in the oven. That way, we can just add it to salads or veggies for lunch or dinner in 5 minutes! Nobody wants to have to come home and make a full meal, right?

These blender pancakes look amazing and can be made ahead of time and frozen for later!

Banana Oatmeal Blender Pancakes

RECIPE HERE!

Recipe + photos via Pinterest

www.wellplated.com

These Greek chicken bowls look amazing and can be made for lunch for the whole week!
Greek Chicken Bowls - A Double Dose of Fitness | adoubledose.com

Greek Chicken Bowls

Serves: 6 servings

INGREDIENTS

Greek Chicken

2 pounds boneless, skinless chicken breasts
1/4 cup olive oil
3 Tbs garlic, minced (Note, adjust to preference)
1/3 cup fresh lemon juice
1 Tbs red wine vinegar
1 Tbs dried oregano
1/3 cup plain Greek yogurt
Kosher salt and freshly ground black pepper, to taste

Cucumber Salad

2 English cucumbers, peeled and sliced
1/3 cup lemon juice
2 Tbs olive oil
1 Tbs red wine vinegar
1/2 Tbs minced garlic
1/2 tsp dried oregano

Tzatziki Sauce

1 cup plain Greek yogurt
1 English cucumber, finely diced
1 Tbs minced garlic
1/2 Tbs dill weed, or 1 Tbs fresh dill, chopped fine
1 Tbs fresh lemon juice
1 tsp lemon zest
1/2 tsp chopped fresh mint (optional)
Salt and pepper to taste

The Rest

3 cups cooked brown rice
1 1/2 pounds cherry tomatoes, halved
1/2 cup red onion slices

INSTRUCTIONS

In a large plastic zip bag, combine olive oil, garlic, lemon juice, red wine vinegar, oregano, greek yogurts and salt and pepper. Massage to mix.
Add chicken into the bag.
Massage to make sure chicken is full covered and marinate for at least 20 minutes, up to 12 hours.
Drain the chicken from the marinade, discarding the marinade.
In a skillet, heat some olive oil over medium-high heat.
Add chicken when it is hot, and cook, flipping part way through. Cook approximately 3-4 minutes per side. Cooking time depends on thickness and size of the chicken. Cook until internal temp is 165 degrees.
Remove from pan, and let cool.
Once cool, cut into bite sized pieces. Just make sure you let it cool, or all the juice will run out.
Meanwhile, make cucumber salad by chunking the cucumbers, and tossing in a bowl with the lemon juice, olive oil, red wine vinegar, garlic, and oregano. Set aside
Make tzatziki sauce by combining the Greek yogurt, cucumber, garlic, dill weed, lemon juice, lemon zest in a small bowl; season with salt and pepper. And add mint (optional)
Refrigerate while assembling your bowls.
Cook brown rice according to package directions. When finished cooking, divide between meal prep containers, 1/2 cup in each container, halve cherry tomatoes, and mix with red onion slices. Divide amongst the bowls.
Top with chicken, cucumber salad, and some tzatziki sauce.
Keep for 3- 5 days in airtight container, serve cold!

Recipe + photos via Pinterest

www.eazypeazymealz.com

This peanut chicken dish looks and sounds DELISH! and is low-carb!
Peanut Thai Zucchini Noodles- A Double Dose of Fitness | adoubledose.com
Peanut Chicken Zucchini Noodles
Serves: 4 servings

INGREDIENTS

2 Tablespoons sesame oil (you’ll need more for the peanut sauce below)¹
2 teaspoons minced or chopped garlic
1 cup shredded carrots
1 cup thinly sliced cabbage (I use red)
1 large bell pepper, thinly sliced (I use red)
3 large zucchini, spiralized into noodles⁴
2 large chicken breasts, cooked & shredded (about 2-3 cups)²

Toppings:

1 Tablespoon sesame seeds, handful of cilantro, 1/2 cup peanuts, chopped green onion

PEANUT SAUCE

1/2 cup creamy peanut butter
1/3 cup honey
1/3 cup soy sauce (I use reduced sodium)
2 Tablespoons sesame oil¹
2 Tablespoons rice vinegar³
2 teaspoons fresh ginger, minced
1-2 teaspoons Sriracha or any hot chile sauce

INSTRUCTIONS

Heat 2 Tablespoons of sesame oil and the garlic in a large skillet over medium heat. Add the carrots, cabbage, and pepper slices. Cook for about 5 minutes until the vegetables are a little tender. (I usually begin the peanut sauce, step 2, during this time.) Once tender, add the zucchini noodles and shredded chicken to the skillet. Cook and stir for about 3 minutes until the zucchini is a little softer and chicken is warm. Turn off the stove and remove from heat. Set aside. (*If your skillet isn’t quite big enough, you can do this step in batches.)
Combine all of the peanut sauce ingredients in a small saucepan over low heat. Whisk constantly until the peanut butter has melted and everything is combined. I usually use 2 teaspoons of Sriracha, but use the amount of heat you like.
Once the sauce is heated through, pour over chicken/vegetables. Toss everything around until combined. Place on a serving dish (or not!) and top with sesame seeds, cilantro, peanuts, and green onion. Serve immediately.
Leftovers keep well in the refrigerator for a few days. Reheat to your liking.
Recipe + photos via Pinterest

www.sallysbakingaddiction.com

Also, be sure to check our Pinterest to see more healthy recipes + workouts!

Fitness / Recipes / Workouts

Double Dose Of Fitness .8

February 22, 2017

Leg Workout - Double Dose of Fitness | adoubledose.com

{ Swiftly Tech Long Sleeve Crew | Speed Short Mesh | Cardio Squad Tank II | Mesh Leggings Similar Here and Here | Free To be Bra | Sunglasses | Shoes Similar Here and Here}

Can’t believe that this our 8th fitness post of this year. We feel like it gets so receptive each week, but a lot of you all say you love these, so we promise to keep them coming! In case you missed some of the previous posts, you can check out some of them here and here! Below, you will find videos, several of our workouts from the week, as well as a breakfast, lunch, and dinner recipe that we have tried or are planning on making soon!

This week, we are sharing a leg workout and an elliptical workout!

This is the leg workout one of us did this past weekend:

Here is the elliptical workout!

Below are some workout pieces we are loving this week [click each item to shop it directly!]:

We LOVE these mesh leggings and this heather grey muscle tank!

See videos for each exercise listed above further down in the post!

For LEGS:

Single Leg Deadlift:

Jump Squats:

Weighted Donkey Kicks:

Bulgarian Split Squat:

Single Leg Glute Bridge:

In case you all did miss it in this post, we have did a post on what we eat in a day here! We do eat mostly paleo due to our hypothyroidism condition. In case you missed it, we shared why we avoid certain foods.

As far as meals go, we have gotten a few requests for some paleo meal ideas. We actually created a new Paleo Meal Ideas board on pinterest, in case you want more ideas!

These banana chocolate-chip muffin are perfect for you sweets lovers, like us;) And, who doesn’t love banana and chocolate chips?!

a Chocolate-Chip Muffins - Double Dose of Fitness | adoubledose.com

Skinny Banana Chocolate-Chip Muffins

Serves: 12 servings

INGREDIENTS

1 and 1/2 cups whole wheat flour
1 tsp baking soda
1/4 tsp salt
1 ½ cups mashed bananas (3 medium bananas)
4 tbsp honey
1 tbsp vanilla
1 tsp cinnamon-optional
1 tbsp olive oil
1 large egg
1/2 cup plain Greek yogurt (nonfat)
1 tbsp almond milk
1/2 cup mini chocolate chips (you can substitute with chopped nuts)

INSTRUCTIONS

Preheat oven to 350 F and spray 12 cup standard muffin tin or 24 cup mini muffin tin with nonstick cooking spray. I used mini muffin tin.
In a bowl whisk dry ingredients: flour, baking soda, cinnamon and salt.
In a large bowl mash bananas, add honey, oil, vanilla, milk, Greek yogurt and egg. Mix until well combined and smooth. You can use electric mixer or whisk by hand.
Add dry ingredients and mix (or whisk) until combined.
Fold in chocolate chips.
Fill muffin tin with batter almost to the top. Bake until the toothpick inserted in the muffin comes out almost clean (with a few crumbs attached). It takes about 20-25 minutes for regular sized muffins or 14-16 minutes for mini muffins. Cool the muffins for 5 minutes in the pan then transfer to a wire rack to cool completely.

Recipe + photos via Pinterest

www.omgchocolatedesserts.com

This avocado chicken salad is the great lunch meal and can be eaten with lettuce wraps, on bread, or with some extra veggies.

Avocado Chicken Salad

Serves: 2 servings

INGREDIENTS

1 cup finely chopped cooked chicken
1 ripe avocado, seeded and peeled (see How to Cut and Peel an Avocado)
1 apple, peeled, cored, and finely chopped
1/4 cup finely chopped celery
1/4 cup finely chopped red onion
2 tbsp finely chopped cilantro or parsley
2 tsp lime juice or a tablespoon of lemon juice
1/2 tsp kosher salt
Pinch of freshly ground black pepper

INSTRUCTIONS

Place the chicken, avocado, apple, celery, and red onion in a medium bowl.
Gently mash the avocado with a fork and stir it around so that everything gets well mixed.
Add the cilantro or parsley, lime juice or lemon juice, salt, and pepper.
Add more lime juice or salt to taste. If the mixture seems a little dry, you can stir in a teaspoon or two of olive oil.
To store, place in a bowl and cover completely with plastic wrap so that no part of the chicken salad is exposed to air. Will keep a couple of days in the fridge.
Serve on sandwich bread, toasted bread, or salad greens (I recommend arugula or watercress for extra zing).

Recipe + photos via Pinterest

www.simplyrecipes.com

This grilled chicken sounds like it has amazing flavor and who doesn’t love salsa?!
Cilantro Lime Grilled Chicken with Salsa - Double Dose of Fitness | adoubledose.com Grilled Cilantro-Lime Chicken with Avocado Salsa
Serves: 4 servings

INGREDIENTS

4 (6 oz) chicken boneless skinless chicken breast halves
1 Tbsp lime zest
1/3 cup fresh lime juice
1/4 cup olive oil, plus more for brushing grill
1 1/2 tsp honey
1/3 cup chopped cilantro, plus more for serving
3 cloves garlic, minced
Salt and freshly ground black pepper
1 1/2 medium avocados (ripe but semi-firm), diced
2 medium Roma tomatoes, chopped
1/2 cup chopped red onion, rinsed under cool water to remove harsh bite
1 clove garlic, minced
1 Tbsp fresh lime juice

INSTRUCTIONS

Place chicken on a cutting board, cover with a sheet of plastic wrap and pound thicker parts of chicken to an even thickness. Transfer chicken to a gallon size resealable plastic bag.
In a small mixing bowl whisk together lime zest, lime juice, olive oil, honey, cilantro, 3 cloves minced garlic and season with 1 tsp salt and 1/2 tsp pepper. Pour marinade mixture over chicken in bag. Seal bag while pressing air out, then rub marinade over chicken. Allow to rest in refrigerator 2 – 4 hours (rotating bag to opposite side and moving chicken around halfway through if possible to ensure it’s evenly marinating).
Preheat a grill over medium-high heat (to about 425 – 450 degrees). Brush grill grates lightly with oil then grill chicken until center registers 160 – 165 degrees on an instant read thermometer, about 4 minutes per side. Remove and let rest 5 minutes.
Meanwhile, in a medium mixing bowl toss together avocado, tomato, onion, garlic and lime and season with salt and pepper to taste. Spoon a generous amount over chicken and sprinkle with chopped cilantro. Serve warm.

Recipe + photos via Pinterest

www.cookingclassy.com

Also, be sure to check our Pinterest to see more healthy recipes + workouts!

Fitness / For the Gym

Double Dose of Fitness .6

February 8, 2017

{ Swiftly Tech Long Sleeve Crew | Speed Short Mesh | Cardio Squad Tank II | Mesh Leggings Similar Here and Here | Free To be Zen Bra | Sunglasses }

Happy Wednesday, y’all! In case you missed the first couple posts of this workout series we started this year, you can check out some of them here and here! Below, you will find videos, several of our workouts from the week, as well as a breakfast, lunch, and dinner recipe that we have tried or are planning on making this week!

We have been getting a lot of questions as far as what our cardio is, so we decided to put together a treadmill cardio workout. We both did a similar one this past weekend!

This week, we are sharing a treadmill workout, along with a leg workout.

This is the leg workout we are planning on doing today!

Here is the treadmill workout. This one is 30 minutes long, but you definitely don’t need to do it that long. Also, you can hold on lightly if you need to, just make sure your legs are doing the work!

Below are some workout pieces we are loving this week [click each item to shop it directly!]:

We are loving these leggings and these shoes!

See videos for each exercise listed above further down in the post!

For LEGS:

Alternating Lunges:

Single Leg Deadlift:

Glute Bridges:

Overhead Squats:

Sumo Squats:

In case you all did miss it in last week’s post, we have done some posts on what we eat in a day here and here! We are planning on doing an updated post soon:) In the meantime, we do eat mostly paleo due to our hypothyroidism condition. In case you missed it, we shared why we avoid certain foods. Also, we are planning on doing post of what we eat in a day this weekend, so stay tuned!

As far as meals go, we have gotten a few requests for some paleo meal ideas. We actually created a new Paleo Meal Ideas board on pinterest, in case you want more ideas!

This banana bread oatmeal couldn’t be easier to make, AND it sound amazing! You make it in the crockpot, so you don’t even have to watch it. Serve it with some yogurt or eggs for extra protein!

Slow Cooker Banana Bread Oatmeal - Double Dose of Fitness | adoubledose.com

Banana Bread Slow Cooker Oatmeal

Serves: 6 servings

INGREDIENTS

1.5 cups steel cut oats (do not substitute quick cooking, instant, or rolled oats)
4 cups water
2 cups milk, any kind you like (we use unsweetened almond milk)
2 large mashed ripe bananas, plus additional banana slices for serving
3 tbsp ground flaxseed meal
2 tsp pure vanilla extract
1 1/2 tsp ground cinnamon
1/2 tsp freshly grated nutmeg
1/2 tsp kosher salt
For serving: chopped toasted walnuts, raisins, chocolate chips, maple syrup, peanut butter, or any other mix-ins you enjoy with banana bread

INSTRUCTIONS

Place all of the ingredients except the toppings in the bottom of a 4-to-6-quart slow cooker
Stir to combine: Steel cut oats, water, milk, mashed bananas, flaxseed meal, vanilla, cinnamon, nutmeg, and salt.
Cover and cook on low for 7-8 hours (overnight) or on high for 4 hours, until the oats are soft, but maintain a bit of chew.
Remove cover and stir to evenly combine the ingredients. Enjoy warm with desired toppings.

Recipe + photos via Pinterest

www.wellplated.com

This slow-cooker chicken, kale, and potato stew looks like the perfect comfort food, and would go great with a salad for lunch!

Slow Cooker Chicken, Kale, and Sweet Potato Stew

Serves: 4 servings

INGREDIENTS

2 large sweet potatoes, peeled and chopped into 1-inch pieces
1 bunch kale, stems removed and thinly sliced
1 pound boneless, skinless chicken breasts or thighs
2 32-oz boxes low-sodium chicken stock
2-3 tsp kosher salt
2 tsp Italian seasoning
Extra virgin olive oil, to serve

INSTRUCTIONS

Place all the ingredients in a 6-quart slow cooker, stirring to combine.
Cover and cook on high for 4 hours or low for 6, or until the sweet potatoes are tender and the chicken is cooked through and very tender.
Remove the chicken and shred with two forks.
Return to the slow cooker and stir to combine.
Taste and add additional salt to taste.
Serve hot with a generous drizzle of olive oil.

Recipe + photos via Pinterest

www.realfoodwholelife.com

This slow-cooker garlic citrus chicken looks incredible and is packed with flavor!
Slow Cooker Garlic Citrus ChickenServes: 4 servings

INGREDIENTS

1-1.5lbs chicken or pork
7 garlic cloves, minced
1 onion, sliced
1 jalapeno, sliced (seeds removed)
1 lemon, sliced
¼ cup lime juice
¼ cup orange juice
2 tbsp evoo
1 tsp. salt
1 tsp oregano
1⁄4 tsp cumin

INSTRUCTIONS

In a small bowl, whisk together garlic, lime juice, orange juice, evoo, salt, oregano, and cumin.
Add sliced onion to bottom of slow cooker.
Add chicken on top.
Pour marinade on top of all the ingredients in the slow cooker.
Top with sliced lemon and jalapeno.
Cook HIGH 2-3 hours or LOW 4-6 hours.

Recipe + photos via Pinterest

www.fitslowcookerqueen.com

Also, be sure to check our Pinterest to see more healthy recipes + workouts!

Fitness / For the Gym / Workouts

Double Dose of Fitness .2

January 11, 2017

Double Dose of Fitness | adoubledose.com

{ Swiftly Tech Long Sleeve Crew | Speed Short Mesh | Cardio Squad Tank II | Mesh Leggings Similar Here and Here | Free To be Zen Bra | Sunglasses }

Happy Wednesday! In case you missed last week’s first post of this series, you can check it out here! Below, you will find videos, several of our workouts from the week, as well as a breakfast, lunch, and dinner recipe that we are planning on making this week or the following week!

Typically, we will do anywhere from 20-45 minutes of cardio, usually on the stair master, followed by weight training (each muscle group a different day). This week, we are sharing a shoulder, leg, and tricep workout, as well as a few videos!

Below is a shoulder workout we did last week + cardio:This one is a tricep workout (we shared this one in Monday’s post, in case you missed it)! And, this one is the leg workout we are planning on doing today!Below are some workout pieces we are loving this week [click each item to shop it directly!]:

We just ordered these crops!

Here are three videos for y’all that correspond with the workouts above:

1.) Standing front raises- make sure you don’t raise your shoulders past your shoulder level

2.) Tricep Push-Down on Cable Machine- use the straight bar attachment to extend your triceps downwards (we use 10-12 lbs, depending on the cable machine)

3.) Step-Ups On Bench – stand parallel to bench holding 10lb dumbbells in each hand

To find videos of the exercises we did for the workouts above (that we didn’t share videos of), look at the following:

For Shoulders:

Seated Shoulder Press

Seated Arnold Press

Standing Lateral Raises

Rear Delt Flyes

For Triceps:

Seated Tricep Push Down

Single Arm Tricep Extension with Cable

Tricep Extension with Weighted Ball

Skull Crushers

For Legs:

Single Leg Glute Press

Squats with Smith Machine

Lunges with Dumbbells

As far as cooking and meal prepping, we have done several posts on that, but typically, we like to have some kind of protein prepped for the week, like grilled chicken. That way, we can just add it to salads or veggies in 5 minutes, and you’re done!

These egg cups are great for breakfast on-the-go or for a super quick meal! You can make this on Sundays for the whole week, and then reheat it and serve with fruit or toast.

Double Dose of Fitness- Egg Cups | adoubledose.com

Omelette Cups

Serves: 8 servings

INGREDIENTS

6 large eggs
¼ cup milk [optional]
½ cup red bell pepper, diced
¾ cup spinach, thinly sliced
salt and pepper, to taste

INSTRUCTIONS

Whisk the eggs and milk together in a bowl. Season with salt and pepper.
Dice the pepper into small pieces. Stack the spinach leaves, roll them up, and slice them thin. Add the peppers, and spinach to the egg mixture.
Grease a muffin tin (cooking spray, melted butter, or melted coconut oil) and fill cups ¾ full of the egg mixture.
Bake at 375 degrees Fahrenheit for 20 to 25 minutes until centers are set/firm. Can test doneness with a toothpick.
To store in the refrigerator: Allow egg cups to cool completely. Stack gently in an airtight container. Store in the refrigerator up to 1 week. Re-heat in the microwave approximately 45 seconds to 1 minute or until hot.
To store in the freezer: Allow egg cups to cool completely. Wrap each egg cup individually with plastic wrap, then place in a zip-top bag. Store in the freezer up to 1 month. Thaw egg cups in refrigerator overnight, remove plastic wrap, then re-heat in the microwave 45 seconds to 1 minute OR remove plastic wrap and re-heat in microwave until thawed and heated through.

Recipe + photos via Pinterest

These burrito bowls would be great for lunches! You could make these on Sunday or Monday for the week! You could also replace the brown rice with extra veggies OR cauliflower rice!

Healthy Burrito Bowls

Serves: 4 servings

INGREDIENTS

For the chicken:

1 pound boneless skinless chicken thighs (or chicken breasts will also work)
1 cup chunky salsa
1/2 teaspoon chipotle chili powder

For the rice:

2 teaspoons coconut oil
1 cup dry short grain brown rice
2 cups water or vegetable broth
1 small lime, juiced

For the corn salsa:

1 cup organic sweet corn
1 small red onion, diced (or about 1/2 cup diced red onion)
1/4 cup fresh chopped cilantro
1 small lime, juiced
Freshly ground salt and black pepper, to taste

For the beans:

1 (15 oz) can low sodium black beans, rinsed and drained

To garnish:

1/2 cup cheese (optional)
For garnish: Extra salsa, avocado slices (or guacamole), jalapenos if you like spice, cilantro, greek yogurt, hot sauce, etc

INSTRUCTIONS

Make the chicken: Place chicken, salsa and chipotle chili powder in a slow cooker, cover and cook on low for 6-7 hours or on high for 3-4 hours. Once done cooking, shred chicken with two forks and place back in the slow cooker until ready to serve. If you don’t have a slow cooker, refer to the notes section in the recipe for baking instructions.
To make the brown rice: Place a medium pot over medium heat and add in coconut oil and brown rice. Toast rice with the coconut oil for 5 minutes; stirring frequently to toast the rice and infused the coconut oil flavor in. After 5 minutes add in water and bring mixture to a boil, then cover, reduce heat to low and simmer for 45 minutes. After 45 minutes, remove heat, and lime juice, then recover and let stand for 10 more minutes. Once done, season with a little salt to taste.
To make the corn salsa: In a medium bowl, combine corn, red onion, cilantro and lime juice. Season with salt and pepper.
To make the bowls, evenly distribute rice, chicken, black beans and corn salsa into bowls (or containers if meal prepping.) Garnish with cheese, cilantro, hot sauce and extra salsa, if desired. If you are planning on enjoying the meal later, do not add the avocado. Add once ready to eat.

NOTES

To bake the chicken in the oven instead of the slow cooker: Place chicken in a 9×9 inch greased baking pan. Cover the top of the chicken with salsa. Bake at 400 degrees F for 20-25 minutes, depending on the size/thickness of your chicken.

Recipe + photos via Pinterest

This one is a great option for an easy dinner that combines chicken and veggies (our go-to!) This one looks like it will have a ton of flavor, so we are definitely going to be trying this one this week! Double Dose of Fitness- Pesto Chicken + Vegetables | adoubledose.com One-Pan Pesto Chicken + Veggies

Serves: 4 servings

INGREDIENTS

2 tablespoons olive oil
1 pound chicken thighs, boneless and skinless, sliced into strips
1/3 cup sun-dried tomatoes, drained of oil, chopped
1 pound asparagus, ends trimmed, cut in half, if large
1/4 cup basil pesto
1 cup cherry tomatoes, yellow and red, halved

INSTRUCTIONS

Heat a large skillet on medium heat, add 2 tablespoons olive oil, add sliced chicken thighs, season chicken generously with salt, add half of chopped sun-dried tomatoes – and cook everything on medium heat for 5-10 minutes, flipping a couple of times, until the chicken is completely cooked through. Remove the chicken and sun-dried from the skillet, leaving oil in.
Add asparagus (ends trimmed), seasoned generously with salt, remaining half of sun-dried tomatoes, and cook on medium heat for 5-10 minutes until the asparagus cooked through. Remove asparagus to serving plate.
Add chicken back to the skillet, add pesto, stir to coat on low-medium heat until chicken is reheated, 1 or 2 minutes. Remove from heat. Add halved cherry tomatoes, mix with the pesto and the chicken. Add chicken and tomatoes to the serving plate with asparagus.

Recipe + photos via Pinterest

Also, be sure to check our Pinterest to see more healthy recipes + workouts!