Healthy (and Filling) Lunch!

In this picture, something is missing...it's the baby carrot, radish and cucumber salad I ALREADY ATE! ;)

But to go with that super yummy and super healthy salad (dressed only with extra virgin olive oil and a bit of garlic powder, salt and pepper) is a piece of chicken breast and a sweet potato!

For the Chicken:
I turned a homemade dressing of 1/4 c olive oil, 2 tbsp spicy mustard, 2 tbsp fresh cilantro, 1/2 tsp dried rosemary, 1 tsp minced garlic, pinch of salt and pepper into a marinade. 

Mix it all together in a cup and taste to make sure the flavorings are where you want them. Remember you can add, but can't take away so start light especially on the salt!
TIP: I buy regular thickness chicken breasts and slice them thin myself. It's a cheaper per/lb price so you get more for your money.

I put some chicken in this marinade overnight and put the rest in something else to mix up the flavors. I usually cook the entire package of chicken at once so I have it for the next few days. I EAT A LOT OF CHICKEN! 

Get a saute pan hot over medium heat, cook chicken for about 4 minutes each side. Shouldn't take more than that because it's cut thin but check with a thermometer if necessary. 
TIP: Don't keep flipping it or moving it around because it won't get that caramelized color. 

For the Sweet Potato: 
Wash off the skin, wrap it in plastic wrap and pop it in the microwave for about 2-3 minutes (depending on size).

Let it cool for a few minutes, slice in down the middle, top with a bit of butter/spread, little bit of shredded 2% cheddar cheese, dollop of plain Greek yogurt, a few splashes of hot sauce and add your "greens" with some chopped cilantro.

ENJOY!

Best of Health,
Amanda Chubb
www.healthyathomept.com
www.facebook.com/healthyathomept