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Welcome to "Nicole's Happy Minutes," with TriBalance.com.
I'm Nicole, and I'm a NASM certified personal trainer for
Life Time Fitness in the Chicago land area.
I hold my CISSN in sports nutrition, and I'm a
bodybuilding.com sponsored athlete.
I travel the world inspiring and educating others on health and
fitness.
So, if you know a little bit about my story, I have a lot of
food allergies.
So in meal planning with my clients and even myself, I've
had to go outside the box and try new foods because of my food
allergies.
So today I'm gonna share with you my rosemary balsamic
chicken.
A couple of the ingredients I have, very simple: rosemary,
white pepper, sea salt--you don't want white table salt,
it's denatured, unrefined--balsamic vinegar, you
choose.
Now, a lot of people cook with olive oil, and I don't know if
you realize but it's not meant for high-heat cooking.
It actually gets rancid.
So you can pick really any oil of your choice, or just water.
I'm actually gonna throw some water in here with the chicken,
as well.
But I opted for safflower oil, and it's for high-heat cooking.
You could do an avocado oil, you could do an almond oil, you
could do a coconut oil.
Any of that oil would be great for this.
And I have chicken ***, I've already--boneless, skinless
chicken ***--I've already trimmed the fat.
So I'm go ahead, I'm gonna start.
I have my stainless steel pan, which I personally love because
it just really gives you a robust flavor.
So I'm gonna start putting some of the water in.
It's kind of like Benihana.
And then I'm gonna add in the chicken.
So I talk about in my other videos quality of food is so
important.
Your food is your medicine.
And food has the power to kill, but it also has the power to
heal.
So you wanna be careful about, you know, the meats, the
poultry, the fish that you're getting.
You wanna make sure that it is antibiotic- and hormone-free.
And you're only gonna find that at certain places.
So I'm gonna add in probably about a 1/4 of a cup of oil.
And again, if you wanna add more, you can add more.
So now that--add a little bit more.
Okay, now I'm actually gonna move to the balsamic vinegar.
I love this stuff.
And it actually kind of caramelizes here, gets a little
bit syrupy-like.
And so I do a little bit more.
I'm gonna go with about 1/3 of a cup.
So again, with me, a lot of it isn't--I'm not always measuring.
And with my clients, I'm not into calorie counting.
It's about quality, quality, quality.
Again, what are you putting in your body?
Are you taking care of your body?
Are you putting crap in your body?
Do you feel like crap?
Well, think about what you're putting in your body day-in and
day-out.
So, again, I did about 1/3 of a cup, a little bit more.
And then I'm gonna use my pink sea salt because it doesn't have
refined sugars, it doesn't have aluminum, it doesn't have
hydroxide in it, it's not denatured.
You can do black pepper, but I think white pepper, played
around a little bit, tastes good with chicken or turkey.
Any of your poultry.
I love spices.
I kind of overdo it, but again, that's me.
So give me a second here; I didn't open this one up.
And again, if you wanna add in garlic, that's another great
one.
However, I'm allergic to garlic, so that's why I don't have it in
here.
But garlic is another great spice that you can add in to
this chicken dish.
Then again, I like my rosemary strong, so I put quite a bit on
there.
Comes out pretty slow.
And again, this cooks up pretty quick.
You can put a cover on it.
I don't have a cover for this pan, actually, but if you've got
a cover that's gonna actually help steam it, it's gonna help
cook a lot quicker.
So I'm getting my kitchen work out in here.
So we're gonna let it cook probably about 15 minutes, maybe
a little bit more.
I'm gonna put this over just to kind of help, again, cook a
little quicker.
And then we'll come back to that in just a little bit.
Okay, so now this is cooking.
I flipped it, I'm gonna add a little more rosemary to the
other side.
It's almost done.
So again, you can butterfly your chicken, and then it's gonna
cook even quicker.
Again, I know everybody's pressed for time and you want
those convenience foods.
But again, convenience foods equals sickness.
So quicker, fast food drive-thrus--go right past that
drive-thru.
So again, it's all about getting some confidence in the kitchen,
learning to cook.
I've had, you know, to force myself to learn to cook with my
health.
And I've enjoyed it.
And I enjoy making great food for other people.
So it's almost done here.
And if you were here, you could smell it 'cause it smells really
good.
So again, it takes about 15, 20 minutes, again, depending on if
it's butterflied or not.
We're gonna let it go just a little bit longer, and then we
can dig in.
So these should be done about now.
Gonna actually take this one out so you can kind of see it.
Oh, it's nice and caramelized.
Again, it smells so good.
The house smells great.
So there is your rosemary balsamic chicken.
Very simple to make, takes about 15, 20 minutes,
and so good for you.
So enjoy.