Running…Chicken…but no running chickens
Working through the week here. I made it to my yoga class yesterday after teaching, so THAT felt like an accomplishment! I can already feel my legs tightening up from the extra running I’ve been doing, so it felt REALLY good to stretch them out in a yoga class. I’m feeling a little more “achy” during this half-marathon training than I remember in years past. My right hip has a weird tightness in it, and my knees feel a little creaky. Honestly, I think I’m just getting kind of old. I know, I know—I’m NOT old. But, when it comes to running, I kind of FEEL old! In any case, I’m making more of an effort to stretch and go to yoga during this training.
Also helping? The foam roller, which I busted out this morning after my run:
Someone thought it might be a good place to do a little reading. Then she got distracted by my butt:
Nothing like having your ass slapped by your 17 month-old during a post-run stretch. Saucy!
In any case, the foam rolling DID feel good. I wanted to run a sub 9:00 pace this morning for my run, which I did, but just *barely*:
I was actually at about an 8:50 pace for most of the run, but then I slowed down after I hit three miles. I’ve been running around a 9:30- 9:45 pace for my longer runs, and I’d like to start working on getting faster. My race-day goal is a sub 2 hour half, which I’ve come very close to but never hit, so…time to get to work, ha!
Moving on to food…things have been kind of boring in the kitchen around here, but we DID try out a new dish last night: oven-baked chicken tenders. This was another Pinterest-inspired meal…there are a LOT of oven-baked chicken tender recipes on Pinterest, ha. This was a combination of a few different ones:
Oven-Baked “fried” Chicken Tenders:
1 pound chicken tenders
1 cup buttermilk
1/2 cup grated parmesan cheese
1.5 cups panko breadcrumbs
pinch of garlic salt
Put the chicken in a non-reactive bowl, and submerge in buttermilk. Allow to marinate for two hours (or overnight).
In a separate bowl, combine cheese, breadcrumbs, and garlic salt.
Once chicken has marinated, remove from bowl one piece at a time, allowing the excess buttermilk to drip off. Submerge in bread crumb mixture, rolling and patting to ensure proper coverage. Place chicken on a wire baking rack that you have placed on a baking sheet.
Once all chicken has been coated in breadcrumbs, bake in a 400 degree oven for about 25-30 minutes, until chicken is browning and is properly cooked through.
Chicken on the rack:
Cooking it on the rack made the chicken really crispy (like a fried tender), and allowed for even cooking all around.
Lila ate the leftovers for lunch, and was a big fan. This is definitely a kid-friendly dish!
Well, kiddo is napping, so I’m going to try to get some work done. Have a good one!