2019 is here! I’m back, and here’s a new recipe. All in one run-on sentence. Not really.

Thanks for clicking over! I know I said I’d have this up earlier, but #momlife. Now that mes enfants are asleep, I can blog.

So 2019 is here, and I’m once again starting a program. Again. My delusions of grandeur and actually working out over Christmas-New Year week obviously were pipe dreams and didn’t happen. BUT I did not gain any weight that week, so my gains of my Week 1 attempt were not for naught. Tomorrow is my final workout for the week, and marks a complete week DONE. Take and celebrate every win. Seriously. I like celebrating my wins, even if it is only by blogging and tooting my own horn.

I want to invite you to join me! You don’t have to be local–video conferencing is awesome! You don’t have to buy anything or sign up for anything. Just work out with me and keep each other accountable. Shoot me an email (courtney@courtneyblanco.com) and I’ll get you details!

Ok, on to the recipe!!

If you saw my IG post and came here looking for the recipe, here ya go! So super easy. 1 pan (and a small mixing bowl) easy.

I took a bag of the root vegetables, put it in a pan and baked at 375F for 20 min. Halfway through I stirred to get it to roast evenly. With 5 min left I put the chicken (3 servings) and glaze on. I had the chicken pre-cooked (frozen chicken breasts in crockpot on high for 1 hour then low for 5 more hours) and shredded, already in fridge. I put it in the pan with the veggies to warm up, and drizzled with the glaze, and back in the oven another 5 or 7 minutes. It was awesome! The kids even devoured it

For the glaze: I got the recipe here. I substituted red wine vinegar with apple cider vinegar. I just wish I had doubled it and had more glaze. It was awesome!