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Hello everyone,
Today I stepped into a Vinyasa Yoga class to nourish body, mind, and soul with love, hope, friendliness, and positivity.
I have been away from yoga because of its slow pace but nooot Vinyasa. I stepped out after a great session feeling energetic, hungry, and with a Moto: Let go, let your heart shine. Namaste!
Ingredients:
5 chicken tenderloins
1/2 cup cooked garbanzo beans
1/2 cup steamed lentils
1/2 baby lima beans
1.4 package of fried vegetables(dried mushrooms, dried porcini, dried eggplant, dried leeks,dried bell pepper)
1 sliced onion
1 minced garlic
1/3 cup olive oil
Salt
Black pepper
1 tbsp cumin
1 tbsp dry chicken rub
1 lemon juice
Fresh parsley
Preparation:
Arrange chicken on a platter. Season with salt, black pepper, dry rub, and lemon juice.
In a skillet, add the garbanzos, lentils, and lima beans. Season with salt, black pepper, and cumin. Add one cup water and simmer until water fully absorbed. Remove from skillet. Add olive oil to skillet and sautee the onion with garlic. Add the chicken to the skillet. Cook for about 7 minutes on each side.
Return the beans to the skillet. Add the dried vegetables. Add two cups hot water and simmer. Cut chicken into big chunks after cooking (this will keep it moist)Garnish with parsley.
Serve with tabbouleh or yoghurt
Sahtein/Enjoy
Today I stepped into a Vinyasa Yoga class to nourish body, mind, and soul with love, hope, friendliness, and positivity.
I have been away from yoga because of its slow pace but nooot Vinyasa. I stepped out after a great session feeling energetic, hungry, and with a Moto: Let go, let your heart shine. Namaste!
Ingredients:
5 chicken tenderloins
1/2 cup cooked garbanzo beans
1/2 cup steamed lentils
1/2 baby lima beans
1.4 package of fried vegetables(dried mushrooms, dried porcini, dried eggplant, dried leeks,dried bell pepper)
1 sliced onion
1 minced garlic
1/3 cup olive oil
Salt
Black pepper
1 tbsp cumin
1 tbsp dry chicken rub
1 lemon juice
Fresh parsley
Preparation:
Arrange chicken on a platter. Season with salt, black pepper, dry rub, and lemon juice.
In a skillet, add the garbanzos, lentils, and lima beans. Season with salt, black pepper, and cumin. Add one cup water and simmer until water fully absorbed. Remove from skillet. Add olive oil to skillet and sautee the onion with garlic. Add the chicken to the skillet. Cook for about 7 minutes on each side.
Return the beans to the skillet. Add the dried vegetables. Add two cups hot water and simmer. Cut chicken into big chunks after cooking (this will keep it moist)Garnish with parsley.
Serve with tabbouleh or yoghurt
Sahtein/Enjoy