Sunday 2/26

Blackened Chicken Fiesta Salad

For the Fiesta Salad:
2 cloves garlic, minced
3 tbsp fresh lime juice
1 teaspoon extra virgin olive
1 tsp cumin
pinch crushed red pepper flakes
1/2 teaspoon kosher salt
15 oz can chickpeas, rinsed and drained
1 cup fresh cooked corn (from 1 large ear)
1 cup cherry tomatoes, quartered
1/4 cup minced red onion, finely diced
1/4 cup cilantro, chopped
4 oz diced avocado (1 small haas)

For the chicken:
4 boneless, skinless chicken breasts
olive oil spray
2 teaspoons paprika
1 teaspoon kosher salt
1 teaspoon ground cumin
1 teaspoon ground thyme
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder

Preheat oven to 350F.
In a large bowl, combine the garlic, lime juice, oil, cumin, crushed red pepper, and salt.
Add the chickpeas, corn, tomato, onion and cilantro; mix well.
Heat a cast iron skillet over high heat for 5 minutes until it is smoking hot.
Mix together the paprika, salt, cayenne, cumin, thyme, and garlic powder. Spray the chicken
breasts with cooking spray on both sides, then coat the chicken breasts evenly with the spice
mixture. Place the chicken in the hot skillet, and cook for 1 minute. Turn, and cook 1 minute on
other side. Transfer to the oven and bake until no longer pink in the center and the juices run clear and a thermometer reads 165F inserted in the center, about 8 to 10 minutes. Slice chicken. When ready to eat, gently mix avocado into the salad, top with chicken and serve right away.



Saturday 2/25

Workout 17.1

For time:
10 Dumbbell Snatches
15 Burpee Box Jump-Overs
20 Dumbbell Snatches
15 Burpee Box Jump-Overs
30 Dumbbell Snatches
15 Burpee Box Jump-Overs
40 Dumbbell Snatches
15 Burpee Box Jump-Overs
50 Dumbbell Snatches
15 Burpee Box Jump-Overs

20 minute CAP!

Men use 50-lb. Dumbbell and 24-in. box
Women use 35# Dumbbell and 20 in box.