My name is Risa. I'm 25 years old and live in Boca Raton, Florida. I have battled with my weight since I was about 6 years old, and for the last couple years, I was finally winning the fight. But I slipped, gaining back more than I'd prefer from my lowest weight in ages. Now I'm buckling down again to shed the weight so I can look on the outside the way I feel on the inside. But the road isn't always straight and smooth. For more information on my life-long weight loss journey, please view my first post here. This blog exists for me, to keep me on track and motivated. If you don't like personal posts or personal opinions, you took the wrong fork at Albuquerque!

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June 25th
6:18 PM
A tasty, tasty chicken recipe courtesy of Publix!


Ingredients2 lemons, halved2 tablespoons fresh basil leaves, coarsely chopped4 boneless, skinless chicken breasts (2&#160;1/4&#160;lb)2 teaspoons garlic/herb seasoning1/2 teaspoon kosher salt1/4 teaspoon pepper2 tablespoons olive oil1/2 cup white balsamic glaze, divided1/4 cup crumbled goat cheese Prep
Preheat oven to 400°F.
Cut lemons in half. Chop basil.
Steps
Preheat large sauté pan on medium-high 2–3 minutes. Season chicken on both sides with seasoning, salt, and pepper (wash hands). Place oil in pan, then add chicken and lemons (cut side down); cook chicken 3–4 minutes on each side or until browned.
Transfer chicken to 2-quart baking dish; use tong handles to squeeze juice from lemons over chicken. Top with 1/4 cup balsamic glaze; bake 18–20 minutes or until chicken is 165°F.
Transfer chicken to serving plates; stir remaining 1/4 cup glaze into pan drippings. Top chicken with cheese, basil, and drizzle with pan sauce. Serve.


To go on the side, we made baked sweet potatoes, then split them and put baby arugula and feta inside. Pairs great with the chicken. I also went really easy on the balsamic glaze. Used less than a quarter cup, and it was plenty. Go to taste, I suppose.
If you&#8217;re okay with the little bit of dairy, everything else in this recipe is pretty much Paleo. And it&#8217;s 100% delicious!

A tasty, tasty chicken recipe courtesy of Publix!

Ingredients
2 lemons, halved
2 tablespoons fresh basil leaves, coarsely chopped
4 boneless, skinless chicken breasts (2 1/4 lb)
2 teaspoons garlic/herb seasoning
1/2 teaspoon kosher salt
1/4 teaspoon pepper
2 tablespoons olive oil
1/2 cup white balsamic glaze, divided
1/4 cup crumbled goat cheese 

Prep

  • Preheat oven to 400°F.
  • Cut lemons in half. Chop basil.

Steps

  1. Preheat large sauté pan on medium-high 2–3 minutes. Season chicken on both sides with seasoning, salt, and pepper (wash hands). Place oil in pan, then add chicken and lemons (cut side down); cook chicken 3–4 minutes on each side or until browned.
  2. Transfer chicken to 2-quart baking dish; use tong handles to squeeze juice from lemons over chicken. Top with 1/4 cup balsamic glaze; bake 18–20 minutes or until chicken is 165°F.
  3. Transfer chicken to serving plates; stir remaining 1/4 cup glaze into pan drippings. Top chicken with cheese, basil, and drizzle with pan sauce. Serve.

To go on the side, we made baked sweet potatoes, then split them and put baby arugula and feta inside. Pairs great with the chicken. I also went really easy on the balsamic glaze. Used less than a quarter cup, and it was plenty. Go to taste, I suppose.

If you’re okay with the little bit of dairy, everything else in this recipe is pretty much Paleo. And it’s 100% delicious!

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