My husband and I are celebrating our Valentine’s Day a bit different this year, well, at least I am. Usually, we have a dinner date but since I’m on a super healthy diet and a bit down with the flu, there will be no steak and bubbly for me. Boo. I will pop my Moët & Chandon Rose Imperial once I’ve achieved my goal.
Just because steak is not on the menu doesn’t mean I have to suffer eating grass, haha! I can’t live without meat.
Here’s what my entire family (they’re so sweet and supportive) is having on
Ingredients: 1 small skinless chicken breast, butterfly cut; pinch of cayenne pepper; 1/2 tsp garlic powder; salt and pepper; 1 cup mixed greens; For the dressing: 2 tbsps extra virgin olive oil (use half for greasing the pan); 1 tbsp balsamic vinegar; 1/2 fresh lemon juice
Easy peasy: Step 1: Using a sharp knife, lay the chicken breast on its side and place a cut through the center of the breast going from side to side (do not cut all the way through, leaving enough of the chicken breast connected so that you can open up the breast to ‘butterfly’ it creating a heart-shaped breast) or ask your butcher to do it for you. Step 2: Season chicken breast with cayenne pepper, salt & pepper. Step 3: Heat the pan with the olive oil and pan-sear the chicken till done. Step 4: Serve with salad and balsamic vinegar dressing.
This Valentine’s Day, let’s take care of our hearts, literally. It’s all about loving our body, ourselves and life!
Celebrate today! No pressure, just pleasure.