Our menu for the day:
Breakfast - Protein Shake
Lunch - Spicy Beef Lettuce Wraps
Herb-Crusted Chicken Breasts
Makes 4 servings
2 cloves garlic
1 tablespoon fresh rosemary
1 tablespoon fresh basil
1 tablespoon extra-virgin olive oil
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
4 boneless, skinless chicken breast halves
2 tablespoons olive, palm fruit, or coconut oil
Combine herbs, olive oil, salt and pepper in a food processor until it becomes a paste.
Spread paste on chicken breasts and cover in refrigerator overnight.
Preheat oven to 350 degrees.
Heat a saute pan or skillet to medium heat and put oil in the pan. When pan or skillet is hot, place chicken breasts in pan just long enough to turn the outside golden brown, then flip over and move entire pan into the oven to finish cooking, about 8 to 12 minutes. (If your pan isn't oven-resistant, preheat a cookie sheet or roasting pan and transfer chicken breasts to it.) Chicken breasts are done when they are firm to touch and if, when pierced or sliced, their juice runs clear.
Slightly adapted from The Virgin Diet