Grilled Lemon/Rosemary Chicken w/ Summer Veg & Honey-Mustard Sauce

I've been increasing my protein intake for the last couple weeks. A few reasons... one) better recovery after tough workouts and two) I'm looking to lean out a little bit more for Summer/in general.  Increasing protein will keep me full longer and also also keep my metabolism churning as it takes more energy to digest protein than it does carbs/fats. Let me be clear, this increase just means that I am making sure that there is protein in each meal. I am NOT giving up carbs or healthy fats. That would just be silly, very silly. As I've mentioned 100 times, it is extremely important to ensure your body has enough carbs and healthy fats to function properly. Balanced meals for bfast, lunch, & dinner should always be the goal.

Moving on, I've been marinating organic chicken tenderloins at the beginning of the week in marinades of choice and then cooking them up so I always have something to "go-to".  The meal I made tonight is easssyyyy, summery, and delish. 

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Overnight, I marinated the chicken with rosemary from my garden, extra virgin o/o, lemon juice, salt, & crushed red pepper.  I don't have an outdoor grill so I cooked it on my grill pan, but, go ahead and make this on your outdoor grill if you have one - it is SO good that way.

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For the veg, take summer squash, zucchini (can also use eggplant) dip in egg, then panko (I mixed whole wheat & white) mixed with basil, thyme, crushed red pepper, & salt. Place on a parchment lined baking sheet for 12 minutes. They come out like crispy little fry-like veggies!

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I like a little honey mustard dipping sauce with this meal. So, I make it the healthy way. Just a couple squeezes of whole grain mustard, a little squeeze of organic mayo, and a little squeeze of organic honey.  Mix together and serve.

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Happy Hump Day! xo