Technology REALLY is a cool thing! Sure, it’s frustrating (a lot of times) but it allows us to connect with people from miles and miles away! Love this when it comes to seeing family too, since they’re all up north! I’m not the most tech savvy either lol. Shawn has to help me out. I’m trying a new form of video chat for my team calls and it’s definitely a work in progress, #failingforward! Shawn wasn’t home to help either; he was busy swimming…in a lake…in Florida…where there are alligators! GUTSY!
So, while he was out risking his life for a workout, I was able to chat with a couple coaches and we were trying to work out some kinks with google hangout. Have y’all tried that one yet? Anyway, it started out as working out the kinks and it always ends with us business planning, bouncing ideas off one another, and catching up. At the end of the video chat, I felt refreshed, alive, and motivated! It’s amazing how talking with like-minded people will do that to you. Thanks for the QT Stacie and Tia!
The Beachbody biz is picking up (ohhhhh yeaaaaah!) so I’m working on planning ahead when it comes to meals. I’m always on the hunt for meals that come together quickly…this is a good one for that! Katie B is a coach on our team (again, shout out to technology-we’re friengers and I wouldn’t know her without Facebook!) and shared this mouth watering picture of chicken and asparagus. She hooked me up with her aunts recipe (THANKS A MILLION!)…and since I can’t stick to a recipe for the life of me lol, here’s how I adapted it!
-1/2 cup Mayonnaise
-2 tbsp dijon or spicy brown mustard
-1 tbsp lemon juice
-2 tsp of dried tarragon
-3/4 tsp ground black pepper
-1/2 tsp salt
-1 pack or bundle of asparagus, washed and trimmed
-4 chicken breasts, washed,cut in half lengthwise & butterflied
Preheat oven to 475. Put some foil on a baking sheet and put a little oil on it to make sure the chicken doesn’t stick (there’s enough fat that it shouldn’t, but still).
Combine the mayo, dijon, lemon juice, tarragon, and s&p in a bowl. Spread some of the mixture on both sides of the chicken and divide the asparagus evenly (about 6 spears per piece) among the chicken. Roll the chicken up and place on the baking sheet. You can toothpick them but I didn’t. They stayed rolled and all was fine! I topped each roll with a little more of the sauce and sprinkled them with parmesan cheese.
Bake for about 25 minutes. That’s it! LOTS of flavor and they were delish! Let me know whatcha think!
***TO MAKE THEM CONTAINER APPROVED (LIKE THE 21 DAY FIX) DO THIS: for 4 chicken breasts, reduce the amount of mayo to 3 tablespoons. 1 roll would count as a 1 red, 1 green, 2 tsps, 1/2 blue.