Wednesday April 14th 2021

Workout: Haywire

Level 1: 3 sets     Level 2: 5 Sets     Level 3: 7 Sets

  • 10 High Knees
  • 4 Plank Leg Raises
  • 4 Shoulder Taps
  • 10 Jumping Jacks
  • 4 Plank Jacks
  • 4 Shoulder Taps
  • 10 Punches (Each Side)
  • 4 Plank Jump Ins
  • 4 Shoulder Taps

Meal: Coriander Chicken and Rice

Ingredients

  • 2 tablespoons olive oil, divided
  • 1 cup uncooked brown basmati rice
  • 3/8 teaspoon ground turmeric
  • 2 cups unsalted chicken stock
  • 1 teaspoon kosher salt, divided
  • 1 pound boneless, skinless chicken thighs, cut into 3/4-inch pieces
  • 3/4 teaspoon ground coriander
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon cayenne pepper
  • 1 pound fresh green beans, trimmed
  • 1/2 cup plain 2% reduced-fat Greek yogurt
  • 1 tablespoon fresh lemon juice
  • 1 garlic clove, grated

Instructions

  1. Heat 2 teaspoons oil in a medium saucepan over medium-high. Add rice and turmeric; sauté 1 minute. Add stock and 3/8 teaspoon salt; bring to a boil. Cover, reduce heat to low, and simmer until rice is tender and liquid is absorbed, about 40 minutes.
  2. Toss together chicken, coriander, garlic powder, cayenne, and 3/8 teaspoon salt. Heat 1 tablespoon oil in a large skillet over medium-high. Cook chicken, stirring occasionally, until browned, about 12 minutes. Remove chicken. (Do not wipe skillet clean.)
  3. Add remaining 1 teaspoon oil to skillet. Add beans; cook, turning every 2 minutes, until lightly charred. Sprinkle with remaining 1/4 teaspoon salt.
  4. Combine yogurt, lemon juice, and garlic. Serve sauce and lemon wedges with chicken, rice, and green beans.