Who doesn't like chicken fingers with honey mustard dipping sauce? Classic pub food bringing flavor and happiness to bars since 1971 (just an educated guess, but, I think I'm close to right after a couple google searches).

As previously mentioned... I've been so bored with chicken lately unless it's covered in panko and/or buffalo sauce. Tonight, I decided to take a break from buffalo and give you the classic chicken finger sans fried fats and grease. Sound good? Ok good.

This meal is EASY and QUICK to prepare and I think we all need that desperately this time of year. And so, I bring you comfort food turned healthy.

Need: Organic Chicken Tenderloins, Panko, Potatoes, 1 egg, Mustard, Organic Mayo, Honey, tbs or so of Herbs de Provence, 1/2 tsp or so of cayenne pepper, salt, rosemary, extra virgin o/o, and asparagus. (measurements listed serve 1 and I don't actually measure - just eyeball - but they are about right :)

First, cut up the potatoes into bite-size cubes, toss with extra virgin o/o, salt, and rosemary and throw in a 425 degree oven.

Second, toss together some panko/herbs de provence/cayenne/salt and set aside. Then, whisk up the egg and dip the chicken tenderloins in it and then in the panko mixture.

Take your time so that the potatoes have about 5-10 minutes to themselves in the oven. Then...third, flip around the potatoes on the pan and add the chicken and asparagus (tossed with evoo & salt) in the oven for another 15 minutes.

Fourth, Mix up two parts mustard, 1 part mayo, 1 part honey & a pinch of salt to make the honey mustard.

Plate & serve, my friends... plate & servvveeee.

Here's how this meal stacks up besides its overall yumminess (feel free to eat this with organic ketchup in addition or in place of honey mustard - it works!):

Asparagus: Vitamins K, A, B1 & C, folate and has anti-oxidant & anti-inflammatory properties
Organic Chicken: Protein, B3, B6, Selenium
Potatoes: C, B6, Potassium,Tryptophan, Fiber

Make it a GREAT Wednesday! Two weeks 'til Christmas fa la la la la!!!!

I've been increasing my protein intake for the last couple weeks. A few reasons... one) better recovery after tough workouts and two) I'm looking to lean out a little bit more for Summer/in general. Increasing protein will keep me full longer and also also keep my metabolism churning as it takes more energy to digest protein than it does carbs/fats. Let me be clear, this increase just means that I am making sure that there is protein in each meal. I am NOT giving up carbs or healthy fats. That would just be silly, very silly. As I've mentioned 100 times, it is extremely important to ensure your body has enough carbs and healthy fats to function properly. Balanced meals for bfast, lunch, & dinner should always be the goal.

Moving on, I've been marinating organic chicken tenderloins at the beginning of the week in marinades of choice and then cooking them up so I always have something to "go-to". The meal I made tonight is easssyyyy, summery, and delish.

Overnight, I marinated the chicken with rosemary from my garden, extra virgin o/o, lemon juice, salt, & crushed red pepper. I don't have an outdoor grill so I cooked it on my grill pan, but, go ahead and make this on your outdoor grill if you have one - it is SO good that way.

For the veg, take summer squash, zucchini (can also use eggplant) dip in egg, then panko (I mixed whole wheat & white) mixed with basil, thyme, crushed red pepper, & salt. Place on a parchment lined baking sheet for 12 minutes. They come out like crispy little fry-like veggies!

I like a little honey mustard dipping sauce with this meal. So, I make it the healthy way. Just a couple squeezes of whole grain mustard, a little squeeze of organic mayo, and a little squeeze of organic honey. Mix together and serve.