I still got it!

Last night I did something that I haven't done in weeks.  I made a homemade meal.  From scratch.  I found a recipe for chicken out of my South Beach Diet cookbook that sounded really good & perfect for summer. 

Say hello to Grilled Raspberry Chicken.  With a side of summer squash.  Ohhh yeah :-)   

LC had his over a side of brown rice.  It felt good to be back on track and into a normal routine of things.  Life has been so crazy for the past month or so, I finally feel like everything's starting to calm down.  Just in time for the big day :-)  

South Beach Diet Grilled Raspberry Chicken

Ingredients (servings:4)

1/4 cup raspberry vinegar

1/4 cup red wine

1/8 cup Worcestershire sauce

2 garlic cloves, minced

1/2 teaspoon black pepper

4 chicken breasts, boneless, skinless

1/2 sprig watercress, for garnish (optional)

1/2 sprig parsley, for garnish (optional)

1/4 pint fresh raspberry

4 ounces frozen raspberries, for garnish (without syrup and thawed, if frozen)

Directions

In a large glass baking dish, combine the vinegar, wine, Worcestershire sauce, garlic and pepper.

Place the chicken in the dish, turning to coast both sides.

Cover and refrigerate for 1 hour, turning the chicken after 30 minutes.

Coat a grill rack with cooking spray.

Preheat the grill.

Grill the chicken over medium-hot heat, turning halfway through and brushing frequently with the marinade, for 15 minutes, or until a thermometer inserted in the thickest portion registers 160°F and the juices run clear.

Arrange the chicken on a bed of 4 cups of hot brown and wild rice pilaf on a serving platter and garnish with the watercress or parsley and raspberries.

Enjoy!! I'll be back later to talk about my running game & how everything's going with that!