To say that I am extraordinarily sore from Tuesday’s WOD is the understatement of my week, or maybe even month. We did Murph [click here for more info and the story behind this Hero WOD], and my legs have absolutely ceased functioning. My back and arms just started to catch the wave last night, too, so I may be an invalid by this afternoon. hurts. so. good. #soreisthenewsexy (yeah, I said it.)
But that’s enough about Crossfit. Now onto what y’all are here to read about: FOOD. I wanted to make something simple – out of ingredients I already had in my kitchen (shocker) – for Kennedy and me for dinner. So, I threw together with this super simple meal. My mom has always said that when planning a meal, the more colorful your plate, the more well-rounded it is. This meal has all the food-color-groups; and it’s über healthy, to boot! I’ve listed the instructions for the three parts of the meal in order of longest-to-shortest prep/cook time.
So here it goes:
baked sweet potato wedges/fries
- 1 medium/large sweet potato, skinned and cut into wedges or fries
- salt + pepper, to taste [feel free to add some cumin or paprika, etc. if you’re feelin it!]
- olive oil
Preheat your oven to 400F. Toss your sweet potato wedges with about 1 to 2 Tbs olive oil and salt + pepper (to taste) in a mixing bowl, like so:
Throw onto a pan [if you line the pan with aluminum foil, it’ll make the clean up easier] and into the oven for ~15 minutes. Then remove the pan and turn them over. Bake for an additional 10 – 15 minutes , or until nice and browned around the edges. [I tend to like mine a little charred/crispy, so just keep an eye on them if you prefer them a little less done!]
simple baked pesto chicken
Remember the pesto from last week’s date night pizza duo? Well, just in case you don’t, go here for the pesto recipe. Store-bought pesto will obviously also work, but it won’t be as good as fresh!
- 1 large boneless skinless chicken breast
- 2 Tbs basil-rosemary pesto
- salt + pepper to taste
- olive oil (for baking pan)
- ~ 3-4 Tbs grated Pecorino cheese
Preheat your oven to 400F, if not already done so for your sweet taters. Then slice your chicken breast horizontally, so you have two thinner pieces of chicken. Pour some olive oil into a pan and place your chicken breast slices in there. Next, spread your pesto evenly on the chicken:
Bake your chicken for about 12-13 minutes (or until it’s no longer pink inside). Remove from oven and top with the Pecorino cheese. Bake for an additional 3-5 minutes until the cheese is all good and melted. And voilà! See how easy that was?! [Ok so it may not look that appetizing in the pan… I think chicken just looks funny no matter what you do to it. But I promise, it’s freaking delicious.]
- 1 bunch fresh asparagus
- salt + pepper, to taste
- olive oil, for skillet
Wash your asparagus and trim off the hard ends [I usually take off about an inch]. Heat your olive oil on medium heat and then throw those lovely green stalks in there:
Sautée, flipping every so many minutes, until the stalks are tender [or until they give a little when you press on them with your tongs]. It should take about 8-10 minutes.
Alright y’all – there you have it: a healthy, easy dinner that can be made in less than 45 minutes! Add some [read: a lot of] sriracha to your plate – if spicy is your jam – and dig in. [Plus, it got Kennedy’s stamp of approval. She may be my biggest fan in the kitchen, but still… you know it’s good.]