Day 2 of NYC (nope, not that NYC)

So, I made a funny in the title. Comedic purposes aside, I felt it appropriate because I didn't want to drone on incessantly in the title of every meal plan update with Day X of New Year's Challenge. Yet, I still wanted to readily distinguish these entries from ones for the last Whole 30 challenge. So, NYC stands for New Year's Challenge. Deal?

Breakfast

• Three egg omelet with mushrooms, smoked turkey, green onions, white onions
• Grapefruit

Lunch

• Salad with left over meat from Paleo tacos w/ Guacamole
• Handful of almonds, pecans, and walnuts

Dinner

• Italian herb garlic chicken (recipe below)
• Steamed squash, zucchini, and broccoli tossed with Extra virgin olive oil and dill
• Sliced cantaloupe

Italian Herb and Garlic chicken

• 2.25 - 2.5 pounds of Chicken breasts (about 3-4 breasts)
• 3 medium (or 2 large) cloves of garlic, minced
• 1/2 tablespoon of dried basil
• 1/2 tablespoon of dried oregano
• 1 teaspoon of ancho chili powder
• 1 tablespoon of black pepper
• 1/2 teaspoon of Red pepper flakes
• 1 teaspoon of paprika
• pinch or two of salt
• 2 tablespoons of olive oil

1. Make sure to thaw chicken breasts if they are frozen.
2. Preheat oven to 415.
3. Place chicken in Gallon-sized Ziplock bag or in medium mixing bowl.
4. Pour olive oil over chicken.
5. Add all spices and garlic to chicken and rub in or shake in bag to coat chicken breasts completely with oil and spices.
6. Add tablespoon of olive oil to a large frying pan.
7. Heat olive oil on medium-high heat and sear both sides of the chicken breasts.
8. Once all of the chicken breasts have been seared on both sides, transfer to baking sheet, if frying pan is not oven-safe, and let chicken cook for 15-20 minutes.