I LOVE the results I have gotten from 21 Day Fix! For the first time in my life, I have toned muscles and toned abs! And this comes after having TWO kids!! I mean, who would’ve thought that you could actually be in BETTER shape after having two babies than you were before? Crazy, right?
The reason is because this way of eating–simple portion control, clean food, and in-check macros–does SO much more than calorie counting ever could! It has toned up my body in places I truly never thought possible! I mean, hello! ABS after TWO babies!!! CRAZZZY!
Anyway, not everything has to be grilled chicken and steamed veggies. Because if it were, I could NOT live! I like variety! So when I came across this awesome recipe from Cooking Light and saw how perfect it was to fit into 21 Day Fix, I knew I had to give it a try! Thank goodness I did because it is DELISH!! Here it is, below!
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Serves 4 (serving size: 2 chicken breast cutlets)
- 3 tablespoons extra-virgin olive oil, divided
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt, divided
- 3/4 teaspoon black pepper, divided
- 4 (6-oz.) skinless, boneless chicken breasts, split horizontally into 8 cutlets
Combine 1 tablespoon oil, honey, mustard, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Pat chicken dry with paper towels. Add chicken to honey mixture; toss to coat. Heat a large skillet over medium-high. Add 4 chicken cutlets to pan; cook 3 minutes on each side or until done. Repeat procedure with remaining 4 cutlets.
Combine remaining 2 tablespoons oil, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, and vinegar in a medium bowl. Add tomatoes and remaining ingredients; toss. Serve with chicken.
21 Day Fix container breakdown:
1 red 1 tsp.