The Original White Meat

A few months ago I decided to start eating chicken again. I've been doing a fantastic workout program called Turbulence Training* and, among many other benefits, it's made me pay more attention to my diet and to the macronutrient ratios I eat each day. In an effort to seriously up my protein intake, I've been eating chicken breast on a regular basis for the first time in over a decade.

Ethical quibbles aside, we've been enjoying culinary experimentation and the greater variety and meal flexibility. Since these pictures would be out of place on the dessert blog (debatably--they don't contain cake, but they DO contain death) they get featured here. First up: blurry Easter dinner. Chicken roulade, roasted balsamic veggies, and garlic-rosemary roasted (purple!) baby potatoes.

The chicken was stuffed with a mixture of chevre (soft goat cheese), sun-dried tomatoes, roasted red peppers, caramelized onions and garlic, and other spices. I had to pound it flat with a rolling pin, which is NOT easy due to the rolling nature of said pin. Since then I have procured a meat mallet. Who would have thought?
This is from two days ago. Pesto grilled chicken on a salad containing heirloom tomatoes and grilled orange bell peppers, with shaved parmesan on top.
Since I'm now a chickenphile, feel free to pass along your favorite (healthyish) chicken breast recipes!

*Yes, the website looks terrible and no, it is not an "as seen on TV" scam, all appearance to the contrary.