I, as well as most of you, often have trouble making the right food decisions. Starting to today, I will be posting a recipe (todays was found on Trifuel) each Friday which will be geared towards us as triathletes. Since this weekend is going to beautiful in the Houston area this recipe will take you outside to grill some chicken. I hope you enjoy this recipe and if any of you have any recipes you would like to share please forward them to the blog. Have a great weekend training and stay safe.
Todays recipe is grilled grilled chicken breast on whole wheat noodles with toasted nuts in olive oil with a side salad and chocolate covered poached pear!
Instructions:
1. Turn on grill to cook chicken.
2. Begin boiling 3 cups water.
3. When grill is hot place boneless, skinless breast and season with pepper. Depending on your grill should cook no more than 6 minutes per side.
4. When water is boiling add whole wheat pasta and cook as directed on box/bag.
5. Add 1/4 cup of extra virgin olive oil to pan and heat.
6. Chop unsalted peanuts in food processor.
7. When chicken is done remove from grill and let rest.
8. Add nuts to hot oil and cook for 45 seconds. Remove from heat.
9. Cut chicken into cubes.
10. Drain pasta when done and return to pan. Add Chicken and oil. Toss and serve.
The poached pears are super easy.
1. Core the pear from the bottom. A spoon is the easiest way. Dig out the bottom until you get all the seeds.
2. Skin the pear.
3. Cut pear where it starts to narrow. This should leave a hole through the pear from removing the core.
4. Place pear in boiling water.
5. Cook approximatley 4 minutes. The pear is poached when it is soft when poked with a knife.
6. Remove pear and add chococlate chips, ice cream or whipped cream to hole of pear.
8. Drizzle chocolate over pear.
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