Eat.Fit.Be.Fit – Balsamic Chicken and Veggies

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I need to apologize first and foremost, as I missed a week of sharing goodies with all of you faithful readers out there! Last week was full of weddings and traveling for this girl, and hubby got a new job so we were adjusting to his new schedule. Crazy wonderful happenings in the Kiser household!

You know the best part of my days off? These little ones right here; they get to spend all day with mama Jen, and they tire themselves out by how much they play! They love to wrestle, but equally love to snuggle. They are the best fur babies a girl could ask for. Okay, sappiness over, back to what I know and love: FOOD.

As the weeks continue, I find that convenience has been key for me as I continue every week to prepare meals for Caleb and I. This is good news for those that are trying to get on the meal prep train, and are unsure where to start. I like to keep it simple! This week my prep consisted of breakfast and dinner, with even some snack sides to finish out the week.

The Crockpot was one of the best inventions! Crockpots are a universal cooking tool, and something I use not just for soups and stews, but breakfast options as well! This week we decided on a crockpot oatmeal to start the day off right. Packed with fiber, just a small dose of this holds me over during a busy work day. If you are searching to ways to get protein in your breakfast, add a little vanilla whey protein into the mix 🙂 The “set it, and forget it” motto works well into this dish. I was able to go to PT, go grocery shopping, and even read a little while this was cooking, and as soon as it was cooled, it went in the fridge. It’s great warm or cold!

I also created a quick snack to have for this week, which literally took all of 10 minutes to bake! Costco has HUGE bags of edamame, and they are wonderful roasted with a little salt and pepper! And they are packed with protein for such a little bean! If you are looking for convenience, this is IT!

The second best part of my day off, is my self development. While waiting for things to cook, I try to delve into a good book. This is my current read. As most of you know, I am quite an introvert (some may not believe that :P) with BIG dreams, and sometimes a good book like this gives me ideas to put into my daily life, to help me grow and become the best version of myself. I love love love self development, and think it’s such an important part of life. What are you currently doing for your self development in life?

Last week, with hubby in charge of cooking, potatoes were a must have in his regime. So of course, we had enough left over to have them in meals this week too! He’s sneaky that way! But that boy loves his potatoes.

Not a whole lot went into this dish, but I really enjoy the satisfaction of being able to use the spices and vegetables from my own garden to make meals. While others have been hating the rain, my herbs and veggies have been all about it. Keep it coming!

Be sure to check out the video on Insta or Facebook to show how quick and easy this prep is! If you want to know more about AFS or have questions for me, feel free to reach out!

CRANBERRY APPLE SLOW COOKER OATMEAL

INGREDIENTS

  • cups water
  • cups old fashioned oats
  • 1/4 cup dried cranberries
  • apples, peeled and diced
  • 1/4 cup coconut sugar
  • 1/2 tsp salt
  • tsp cinnamon

DIRECTIONS

  1. Grease a large (4-6 quart) slow cooker with cooking spray.
  2. Add all ingredients to the slow cooker. Stir to combine.
  3. Cook on high for 1 & ½ hours, or low for 3 hours.
  4. Fluff oatmeal with a spoon and serve immediately with milk, if desired.

BALSAMIC CHICKEN W/ VEGGIES

INGREDIENTS

  • 1.5 lbs Boneless, Skinless Chicken Thighs (or breasts)
  • ½ Cup Balsamic Vinegar
  • Splash of EVOO
  • 2 Tbsp Coconut Sugar
  • 2 Sprigs of Rosemary
  • 2 Cloves of Garlic, minced
  • ¼ Tsp Onion Powder
  • ¼ Tsp Dried Basil
  • Salt and Pepper to Taste

DIRECTIONS

  1. Whisk together the balsamic, oil, coconut sugar, rosemary, garlic and seasoning in a small bowl.
  2. Place the chicken in a gallon-sized plastic bag, or in a large container with a lid. Pour the marinade over the chicken and make sure all chicken is well coated. Close the bag or place the lid on the container. Put in the refrigerator to marinade for at least one hour, up to overnight.
  3. When the chicken is done marinating, preheat a grill pan or skillet to medium heat and prepare with cooking spray. Bake or grill the chicken ~10 minutes per side or until cooked through completely.
  4. Dice up potatoes and asparagus and dress with olive oil, garlic, salt and pepper. Bake directly after chicken for 8-10 minutes
  5. Store in a covered container in the refrigerator for up to 5 days.

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