So the New Year is right around the corner and I’ve got my red underwear all picked out.
I’m sorry… did I write that out loud??
Actually I’m not sorry.
Red underwear on New Years is an Italian tradition and, although I’m not Italian, I like the idea.
Partly because I like the color red.
Partly because I like fun and funny traditions.
Partly because… ummm, hello?!… an excuse to buy new underwear!! Who doesn’t like that?!
I think you should join me and do this whole red underwear thing. It’s a good conversation starter at the very least. Not that you’ll be discussing your underwear with anyone… but I guess I’m discussing it right now so… who knows?!
Speaking of New Year’s traditions… the whole red underwear thing may not interest you in the least, but something I do think we can all relate to is a desire to eat healthier!! And New Year’s seems to bring that whole “eating healthy” thing back to the forefront of our minds. The best thing I’ve done is to forget about diets and eating plans and calories and all that jazz. Instead I just strive to live a healthy lifestyle, making mindful choices about the things I purchase and eat. I still indulge in comfort foods and require a daily dose of dark chocolate, but overall I really stick to healthy carbs, protein, fruit, veggies and dairy. When I go out to eat I opt for the heart-healthy, veggie-loaded grilled items instead of the cream-sauce fried options. I’m not against the latter but they are more of a rarity in my day-to-day life.
I guess what I’m trying to say is this:
I’m all for healthy eating as long as I can have a good “pinch of indulgence” along with it.
(A.K.A. coffee, chocolate & wine!) ♥
Here’s my family’s New Year’s goals/ resolutions…. (we put them on the back of our Christmas cards!)
We decided to call them our “2016 Family Bucket List” instead of “resolutions”. Somehow a Bucket List seems more fun and attainable… and I love that we were able to create the list as a family.
My favorite healthy meals are the ones that taste sooooooo good that you think you’re eating comfort food.
And, okay…. Grilled chicken with a warm onion-pepper mixture with cheese crumbled on top??
Ummmmmmmm…… HELLO!??? Yes please!!
These Greek Chicken Bowls are now definitely part of my “favorite dinners” list. YUM!
My husband, thankfully, is a super adventurous eater and not picky in the least. He loved this meal! My kids were a bit harder to sell. They had the non-pepper/onion mixture with just feta and hummus for dipping the chicken. My oldest daughter Rachel did try to the peppers and onions and liked it okay, but she is the only child with a non-picky palate thus far. I’m working on them!! 😉
Here’s to eating healthy and to all your New Year’s resolutions!
What are your resolutions this year?? I’d love to know.
I’m pulling for ya!
- 2 red bell peppers, cored, seeded & cut into quarters
- 4 (6-ounce) skinless, boneless chicken breast halves
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1½ tablespoons olive oil
- 1 large onion, thinly sliced
- 1 tablespoon minced garlic (2-3 cloves)
- 15 kalamata olives, pitted and chopped
- 1 TBSP freshly squeezed lemon juice (from 1 lemon)
- ¼ cup chopped fresh flat-leaf parsley
- ¼-1/2 cup crumbled feta cheese
- Pre-heat the oven to 425°F. Line a large, rimmed baking sheet with foil and spray lightly with cooking spray. Place the peppers on the sheet, spacing them out evenly across the pan. Roast for 20-25 minutes. The peppers should start to blacken on top a bit. Remove the pan from the oven and transfer the peppers to a cutting board. Once they've cooled enough to touch, slice them into strips.
- Pat chicken dry and rub 1 tsp olive oil all over each chicken breast. Sprinkle the chicken with salt and pepper to taste on both sides. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add the chicken to grill pan and cook for about 6 minutes on each side or until done. Work in batches if needed!
- Meanwhile, heat a large skillet over medium-high heat. Add the olive oil to the pan; swirl to coat. Add the onion and sauté for about 4 minutes, stirring occasionally. Add in the garlic and turn down the hit to medium. Cook 2 minutes more, stirring frequently. Add the olives and roasted red pepper strips. Cook about 2 minutes more or until everything is heated through well. Remove pan from heat and stir in the lemon juice and parsley.
- Serve chicken on a platter or on individual plates. Top each chicken breast with the onion-pepper mixture and sprinkle each with 1-2 tablespoons feta.