, , ,

So three weeks with my mother-in-law, and two of those weeks with my brother-in-law and his family lead to some pretty bad eating habits and lots of drinking, but well worth the great family time with all. The bad thing is now I have to get back into the swing of things and get back on the good diet and cut the booze out again. The good thing is the damage wasn’t to bad, muscles had time to relax and rebuild and the weight gain from all the nights out was minimum. So kicking it off with a protein packed recipe.

Chicken Feta Pesto :: Serves 5

chickenpesto Feta Pesto Sauce

6oz crumpled feta
1 cup basil
2 tbs garlic
1/8 cup sun dried tomatoes
2 garlic cloves
1/2 cup almond milk

Puree in food processor until smooth. Remove contents to sauce pan and begin to simmer on low stirring occasionally to melt the feta.


20 oz of chicken breast
1 large yellow onion chopped
2 tbs of minced garlic
salt and pepper to taste

In a large skillet sauté onions and garlic until onions are translucent, remove from skillet. Salt and pepper chicken breast and cook in skillet for 7 minutes, turn and cook for another 7 minutes. Continue cooking chicken until cooked through. Serve 4 oz of chicken breast over onions with 2 tbs of feta pesto sauce.

Protein :: 38 g
Carbs :: 8 g
Fats :: 7 g
Calories :: 258 per serving