Monday’s workout: 5 mile run- 43 minutes, 15 minutes on the bike
Mondays seem to suck lately. My workouts are always just ‘get through it’ workouts, and I never feel great. The last few Mondays I had terrible headaches, and today my stomach was not being my friend at all. At.all. So, I barely made it through 5 miles before sitting on the bike and then heading home.
It must have been a long time since my last ‘long’ run because boy my legs hurt Sunday night. They were really sore all night. I felt like I wasn’t sleeping well because of it, but that just means I got a good workout Sunday, right?
Anyway, I have a new, super easy recipe to share. It’s not a crock pot recipe, but it requires only one pan (and way less work if you buy the precooked chicken from the grocery).
Chicken and Cous Cous Skillet (adapted from here)
rotisserie chicken, cubed1 pkg of chicken thighs, cooked and cubed
- olive oil
- 1 diced onion
- 2 cups diced carrots
- 2 cups diced celery
- salt and pepper
- 2 cloves garlic, minced
1 1/3 cups Israeli Couscous1 box Mediterranean coucous
- 2 cups chicken broth
1. Add olive oil to pan and cook chicken over medium high heat. Remove and dice. Keep warm
2. Add onion, carrots, celery to skillet and season with salt and pepper. Saute for 5-10 minutes, until caramelized.
3. Add garlic and stir until fragrant, about 1 minute. Add couscous and broth (don’t add couscous seasoning from box), stir to combine, then cover and reduce heat to low. Simmer 8-10 minutes until broth is absorbed and couscous is cooked through. Veggies will still be crunchy.
4. Add chicken and stir through. Serve!
Not the best picture, but this was delicious. The vegetables were still crunchy and chicken thighs are waaaaaaay better than plain ol’ chicken breasts. Plus, it was easy to make and it didn’t take long!
Do you ever have couscous dishes? It’s like rice, but better! I tried to explain this to the check out kid but he had zero clue as to what I was talking about….