Jump into the new decade with Maria Mizzi, the South Bay's Personal Trainer dedicated to helping brides, bridesmaids and mom's look their best in their dress! I have had the pleasure of working out with Maria for over 6 months and she is responsible for getting me to the "start line" of my first 5K. When we began our training, I was huffing and puffing after 2 minutes of running. She worked with me to build up my cardio strength - and I did the race with a smile on my face - plus I'm feeling great and looking forward to another race! Maybe I'll see some of you at the Super Bowl 5k in Redondo Beach.
But - enough about me and how cool I am because I work out with the best personal trainer in town! Maria offers "Legendary" Brides, Moms and Bridesmaids a "Countdown to the Gown" program to help you look your best on the "big day". Now is the time to contact her to set up a complimentary consultation to determine your individual goals and create a program for your individual needs and result time frame.
"Good for the Thighs .. Chicken and Veggie Sides"
A delicious recipe by Chef Gavin Murphy - recommended by Maria Mizzi
*1⁄4 cup fresh marjoram – chopped 1⁄4 cup fresh basil – chopped 1 tsp salt 3 garlic cloves – minced 1 chipotle pepper – chopped 1⁄2 tsp chili flakes 1 cup olive oil
*1 zucchini – halved lengthwise 1 Japanese eggplant – halved lengthwise 2 yellow squash – halved lengthwise
*4 Roma tomatoes – halved lengthwise 2 tbsp olive oil 2 tbsp fresh thyme – chopped 1⁄4 tsp salt 1⁄4 tsp pepper drizzle balsamic vinegar
*Begin by mixing all the marinade ingredients together in bowl.
*Add chicken breasts and marinate for at least 2 hours but over-night if you wish, refrigerated.
*Remove chicken from fridge at least 30 minutes before cooking to enable to return to room temp. *Pre heat oven to 400°F (200°C).
*Meanwhile as chicken is marinating, mix the cut vegetables together with the olive oil, thyme, balsamic, S&P. Toss thoroughly.
*Pre heat grill pan on medium high heat for 2 minutes. Sear chicken breasts on both sides for 3 minutes until golden. Place on foiled oven tray and pop in oven for 6-7 minutes or until internal temp 165°F.
TIP: Add 1 cup chicken broth in the pan with the chicken. The broth creates steam in the oven and will help keep the chicken moist.
*While chicken is cooking, cook all veggies on same grill for 4-5 minutes each side.
*Once the chicken is cooked, remove from oven and let rest for 4 minutes in order for the juices to redistribute back in the meat (and not all over your cutting board).
*By the time the chicken has rested, the veg will be cooked through. If you find the veggies are beginning to burn, turn the heat down to medium.
*Cut the zucchini, squash and eggplant into bite size slices and divide equally between everyone.