This workout is my “I-don’t-want-to-workout” workout.
It’s 10-minutes long.
We only do one round and we only use bodyweight moves.
It’s the perfect lazy person’s deal.
In fact, the reason I recorded this workout was BECAUSE I was feeling lazy.
Ha. So there you go.
Even us trainers have rough days.
Here’s some other shorter (however, just warning ya that they may not be “easier”) workouts on the ol’ blog:
15-Minute Better Posture Workout
10-Minute Easy Workout
AKA "I-don't-want-to-workout" workout
Click here if the workout does not appear for you.
All I want is food, exercise, attention and cuddles. Basically I'm a puppy. Click To TweetThe lazy person's dinner recipe
Ingredients
- 6 Tbsp olive oil, seperated
- 2 Tbsp butter
- 1 cup carrots, chopped
- 2 red potatoes with skin on, chopped
- 2 lemons
- 1 tsp minced garlic
- Salt, lemon pepper & paprika to taste
- Poultry seasoning
- Chopped onion, optional
Servings: people
Recipe Notes
- Preheat a large (must be nonstick) skillet over medium heat with 2 tablespoons of olive oil and butter. (Use a large skillet dutch oven for more flavour).
- Once the butter is completely melted, place the peeled and chopped carrots in one section of the skillet and the chopped red potatoes in another section of the skillet. Make sure the cut side of the red potatoes are touching the skillet.
- Allow to simmer uncovered without stirring for about 8 minutes.
- Meanwhile, remove the fat from the chicken breasts and slice into thin tenderloins. Sprinkle the chicken with poultry seasoning or just a mixture of lemon pepper and salt. In the remaining section of the pan, add in the thinly sliced chicken tenderloins.
- Flip the potatoes and carrots around and cook for another 5 minutes or until easily pierced with a fork while stirring and flipping the chicken until no longer pink.
- Stir all of the ingredients together and add a generous amount of salt and lemon pepper.
- Zest one of the lemons to get 1 teaspoon lemon zest. Juice one of the lemons.
- Add the lemon zest, 3-4 tablespoons lemon juice, 4 tablespoons olive oil, very finely minced garlic, and a sprinkle of paprika to a small bowl. Stir together and pour into the skillet. (Add a chopped onion here if desired.)
Slice the remaining lemon into thin slices. Add the lemon slices to the skillet and allow the ingredients to simmer on low. - Stir the ingredients often (add extra olive oil if needed) until the liquid is absorbed into the ingredients and the chicken is completely cooked through.
- Add more salt and pepper if desired and sprinkle with fresh parsley. (Discard lemon slices before serving).
From Chelsea's Messy Apron.
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