Motivational Monday #42 & Asian Glazed Chicken Breasts & Spiced Potatoes & Onions

It's a rainy, gross Monday here in Cola.  I haven't made it to the gym yet, but hoping to get there this afternoon.  And this rainy weather isn't too motivating to get my butt to the gym.  So I'm in desperate need to use these motivational quotes/posters to get my butt in gear!

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Also, I wanted to share with you a delicious and light dinner recipe.  Asian-glazed chicken breasts with spice potatoes and onions.  The original recipe for the chicken breasts actually called for bone-in chicken thighs, but the hubs doesn't really like bone in his meat.  So I changed the recipe to breasts instead.  This glaze was easy to make and absolutely delicious!  I will be making this recipe again!  Also, the potato recipe I changed slightly, I bought frozen pre-cut potatoes and reheated them in the oven.  I wanted to cut my prep time; they tasted great with the frozen potatoes.

Asian-Glazed Chicken Breasts:

• 1/3 cup rice vinegar
• 1/4 cup lower-sodium soy sauce
• 3 Tbsp honey
• 2 Tbsp dark sesame oil
• 10 garlic cloves, minced
• 6-8 chicken breasts
• cooking spray

1. Combine vinegar, soy sauce, honey, sesame oil, chile paste, adn garlic, stirring until honey dissolves.  Pour vinegar mixture into a zip-top plastic bag.  Add chicken to bag; seal.  Marinate in refrigerator 1 hour, turning occasionally.  Remove chicken from bag, reserving marinade.
2. Preheat oven to 425 degrees Farenheit.
3. Place reserved marinade in a small saucepan over medium-high heat; bring to a boil.  Cook for 2 minutes or until syrupy, stirring occasionally.  Place chicken on a rack coated with cooking spray, and place rackin a roasting pan.  Baste chicken with reserved marinade.
4. Bake at 425 degrees for 10 minutes; baste.   Bake an additional 10 minutes; baste.  Discard remaining marinade.  Bake an additional 10 minutes or until done.  Let stand 5 minutes before serving.

Recipe: Cooking Light, March 2011

Spiced Potatoes and Onions:

• 1-1/2 lbs Yukon Gold potatoes, diced medium
• 2 Tbsp vegetable oil
• 1 large yellow onion, sliced into 1/4-inch rings
• coarse salt and ground pepper
• 1/2 tsp ground cumin
• 1/2 tsp red-pepper flakes
• 6 sprigs of cilantro

1. Set a steamer basket in a pot with 2 inches simmering water.  Add potatoes, cover, and steam until tender when pierced with a knife, 12 minutes.  Transfer potatoes to a paper-towel-lined plate.
2. In a large nonstick skillet, heat oil over medium-high.  Add onion and season with salt and pepper.  Cook, stirring frequently, until browned, 12 to 15 minutes.  Add cumin, red-pepper flakes, and potatoes and cook, stirring flakes, and potatoes and cook, stirring frequently, until potatoes are lightly golden, 5 minutes.  Transfer to a serving platter and top with cilantro.

Recipe: Real Food