The first meeting of the Athlete Food Lunch Club was held today. The idea is a workout followed by a healthy meal. The host gets to choose the workout and the food. The guests have to come prepared to sweat and to eat. We think it's the perfect combination! Plus, it's a way to add a little fun into the routine of training. Of course we might have to expand this to dinner and add some wine too! Here is today's menu:
Our gracious host today was Sarah Piampiano, top American amateur in Kona,
fomer investment banker and brand new PRO triathlete.
Note the wooden bowl in the pic below!
We flew through an 8 mile run at a little over 7 minute pace, took a trip to Trader Joe's,
and then Sarah whipped up her version of Chicken Provencale - chicken breasts in a white
wine and tomato sauce (see recipe below). Bec assembled the cheese plate and Laurel provided some
chocolate and snapped some photos.
Chicken Provencale, from Williams-Sonoma Healthy Cooking
2 tablespoons olive oil4 skinless, boneless chicken breasts halves (4-5 oz each)- Sarah's Note: I use chicken tenders or thinly sliced chicken breasts.1/3 cup finely chopped yellow onion2 large cloves garlic, minced1/2 teaspoon salt1/4 teaspoon ground pepper1/2 cup - 3/4 cup dry white wine1 cup peeled, seeded and chopped tomatoes1 tablespoon dried marjoram or oreganoIn a large pan over medium heat, warm the oil. When hot, add the chicken, onion, garlic, salt and pepper and cook, turning the chicken once, until lightly browned, 2-3 minutes on each side. Add the wine and bring to a boil. Add the tomatoes and chopped marjoram or oregano and return to a boil. Reduce the heat to low, cover partially and cook until the sauce has thickened a little and the chicken is throughly cooked (5-7 minutes).Serve at once