Oven-baked buttermilk chicken recipe
Thursday, June 27, 2013
I peed a lot yesterday and today I am 2lbs lighter. That would be awesome if it wouldn't mean that I am now just at the same weight that I have been fighting at for the past week. Despite heavy workouts and sticking to my plant-based, under-1650 calorie diet, things are just not moving. *Maybe* it's muscle weight. I did do a lot of new weights but honestly, looking in the mirror I feel puffy and heavier than before. Those six pounds I put on after the end of the juice cleanse are just making me crazy.
I had my consultation with the physical therapist at my gym yesterday (my gym is connected to a hospital, so they have a rehabilitation center attached to the gym which is very handy). The lady was so great. The consultation was free and she really took her time, looking at my foot and making me stand different ways to analyze the problem. It looks like I have several foot issues. It's not the Achilles tendon as I had thought, it's a combination of the muscle on the inner side of my foot and plantar fasciitis. She prescribed lots of exercises to strengthen that part of my foot and my hips (because it's all connected) and gave me tips on properly icing my foot (roll the foot on a frozen bottle of water). I will do this for a few weeks and if it doesn't get significantly better, I will start physical therapy there. But the good news is that I can keep on working out.
Now about the recipe: I was looking for protein to add to my salads and since I had a few chicken breasts from the farmer's market and a cup or two of leftover buttermilk, I looked up recipes and came up with my own:
Oven-baked Buttermilk chicken breasts
2 chicken breasts (it would be even better if the skin was still on but I did it without skin for health reasons)
1-2 cups of buttermilk
about 1 tbsp of chopped, fresh thyme
about 1tbsp of fresh chives
2 garlic cloves, minced
juice of one lemon
Put everything in a ziplock bag, refrigerate for 24 hours. Then bake in the pre-heated oven at 450F for 25-35 minutes. After it's completely cooked through and cooled off, slice it, put it in a container and use the next few days to throw in salads or just use a whole breast for dinner.
You can make this with any spices you want, you don't have to use garlic, thyme and chives. I'd like to try it with paprika powder next. Or cilantro, garlic, cayenne and oregano to give it a Mexican spin.
The buttermilk and lemon make the meat very tender and are the only ingredients I wouldn't skip on.