Recently, I started using the MakeMyPlate app and after 3 weeks and working out at least once a week and I managed to lose 2kg which was also evident in my overall work performance (energy) and body figure. This app already has food combinations that you’re allowed to eat in each meal according to your desired diet plan (how much you’re allowed to eat per day). Eating 5x a day including breakfast, snack, lunch, snack, and dinner. There are also suggested/approved restaurant items if you can find them at your local restaurant which you can substitute for a meal in the day. It gives you a list of ‘yay’ and ‘nay’ foods according to your diet plan in order to achieve the best results and also the recommended workout frequency.
This dish that I found the easiest to make and supply at home is now a favorite of mine because it is so easy to make and to find innthe grocery without breaking the bank.
What’s in it:
- Skinless chicken breast
- Sweet potatoes
- Olive oil
Marinade the chicken for at lesst 15 minutes before cooking in olive oil seasoned with salt and pepper. Prepare the sweet potatoes by scrubbing off any excess dirt or soil then poke with a fork. Lightly brush olive oil and then rub with salt and pepper. Line the baking tray with foil and place the potatoes spreading them evenly apart to avoid crowding. Bake in the oven, preheated at 200C, for 45 minutes to an hour. Take the potatoes out of the oven and transfer to a plate. Bake the chicken and add rosemary on top for the aroma, also at 200C first for 10 minutes or until no longer pink then flip and cook for another 15 minutes. Transfer the chicken on a plate to rest. Cook the spinach in a pan until it turns dark green, lightly season with salt and pepper.
Once everything is plated, slice the potatoe on the surface lengthwise and adore the fluffyness inside. I avoided using butter but I didn’t skip seasoning it with more salt and pepper. You can also add paprika to give it a little kick.