July 14th 2021

Workout:

Level 1= 3 Sets     Level 2= 5 Sets     Level 3= 7 Sets

  • 20 High Knees
  • 4 Jumping Lunges
  • 10 Calf Raises
  • 20 Climbers
  • 2 Burpees
  • 10-sec Squat Hold
  • 4 Jumping Squats

 

Meal: Smokey Chicken Salad

Ingredients

  • 2 large skinless, boneless chicken breasts (about 1 1/2 pounds)
  • 1/4 cup extra-virgin olive oil
  • 1/2 teaspoon smoked paprika
  • Kosher salt and freshly ground pepper
  • 1 clove garlic
  • 3 jarred piquillo peppers (2 whole, 1 thinly sliced)
  • 1/3 cup mayonnaise
  • Juice of 1/2 lemon
  • 3 tablespoons chopped fresh cilantro
  • 16 small Bibb or romaine lettuce leaves
  • 2 stalks celery, thinly sliced
  • 3 tablespoons salted Marcona almonds, roughly chopped

Instructions

  1. Preheat a grill to high. Toss the chicken with 1 tablespoon olive oil, the paprika, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Grill the chicken until marked and cooked through, about 7 minutes per side. Let cool slightly, then thinly slice.
  2. Meanwhile, make the dressing Combine the garlic and the remaining 3 tablespoons olive oil in a small microwave-safe bowl; microwave until the garlic is softened, about 1 minute. Transfer the garlic and oil to a blender; add the 2 whole piquillo peppers and puree until smooth. Transfer to a bowl and whisk in the mayonnaise, lemon juice and 2 tablespoons cilantro; season with salt and pepper.
  3. Divide the sliced chicken among the lettuce leaves; drizzle with the dressing. Top with the celery, almonds, the remaining sliced piquillo pepper and 1 tablespoon cilantro.