If you’re still doing well on your glibfit task, you’re doing better than me! By now, it’s not a challenge, it’s a lifestyle for you. Congratulations! On the other hand, if you’ve been on and off about it, you may find it’s still a struggle for you. Either way, 3 weeks left, so push it hard and kick some ass!!

 

My go-to healthy dinner over this challenge has been chicken and vegetables. It’s not the most exciting food, but it’s practically no calories and you can do a lot with the empty palette that is chicken. Here are a few ways we’ve done chicken and vegetables over the past few weeks:

Chicken Stir Fry

  • sliced chicken breast marinated in teriyaki sauce (we did beef one time)
  • bell pepper (sliced)
  • onion (rough chop)
  • carrot (julienned or sliced)
  • broccoli
  • cauliflower

  • Heat a light layer of (vegetable/olive/canola… doesn’t really matter for this recipe) oil on medium-high in a large and light pan (a wok, if available) until shimmering
    • I like to stir fry on medium-high because things move a bit too fast when on full heat
  • In a large bowl, add the vegetables and enough teriyaki sauce to coat the vegetables. Toss until the vegetables are coated.
  • In the pan add a batch of vegetables and chicken.
    • Don’t crowd the pan too much, the deliciousness comes from where the food touches the oil. It can’t touch the oil when it’s stacked 2 or 3 deep
  • Stir the stir fry by tossing the food.
    • I usually let the food warm up for 30 seconds to a minute before I start tossing.
    • This is why it’s important to use a relatively light pan. Tossing with a heavy pan sucks.
  • Repeat with the other batches.

 

Smoked Chicken Breast

  • Chicken Breast
  • Spices
  • Charcoal kettle grill
  • Sweet Baby Ray’s BBQ sauce
  • Apple Cider Vinegar

 

  • Spices (I didn’t write it down, so I’m guessing — any good chicken dry rub would work)
    • Garlic powder – 1 tbsp
    • Onion powder – 1 tbsp
    • Kosher salt – 2 tbsp
    • Cayenne – 1 tsp (add more for heat… or add red pepper flakes)
    • Thyme – 2 tsp
    • Black pepper – 1 tbsp

  • DISCLAIMER: I used chicken breast because it was on hand. There are better cuts of chicken that could be used.
  • Put the dry rub on the chicken and put it (uncovered) in the fridge.
    • Pat the chicken dry and trim off excess fat and connective tissue before doing the dry rub
    • Do this at least 2 hours before putting the chicken on the grill…. ideally 8+ hours before
  • Fire up the grill in smoking mode
    • Pile coals (I prefer lump charcoal) in one corner of the grill
    • Add chunks of smoking wood… I used hickory
    • Add a water pan either over the coals (on the top grate above the direct heating zone) or under the chicken (on the bottom grate in the indirect heating zone)
  • Place chicken on indirect side of the grill
  • Smoke for ~2 hours at 325-350

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As for me, it’s been a few weeks of maintenance after a great start. I’m a bit frustrated, but I’ve had a bunch of changes at work, including a bunch of meals with law firms, resulting in my low carb goal being hit or miss. The physical activity goal is also hit or miss. I have a pair of treadmills coming in next week, so the excuses go away next Tuesday.

Anyway, I’m a bit grouchy because of the effect of these work changes.

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