I put this picture up on Instagram the other day.
August 2011 vs August 2012
It’s actually shocking for me to see that picture on the left.
I became adept at avoiding pictures and mirrors alike.
It took me more than 2 years to pick up the gauntlet that I threw down, but I’ve never been happier and I have my husband and The 17 Day Diet to thank for it.
I’ll write more about The 17 Day Diet later – but you can follow that link to the book and read the reviews for yourself.
I was truly blessed that Nathan agreed to do the lfestyle change with me – it makes a huge difference to have a partner along for the journey to support you and keep you on track.
I’ve shared a few of our favorite 17 Day Diet recipes before and here’s another one that we absolutely love – especially because it’s so easy!
If you make it 100% according to the 17 Day Diet recipe – it has 4 ingredients (5 plus the chicken)
Mine has a couple more ingredients – but only because one thing that Nathan and I discovered during our time following the eating plan to a T and the year following (where we have kept off the weight – thankyouverymuch) is that we love spice to our food and enjoy really flavorful food versus deep fried or super salty (mmmm salt) 🙂
My whole family devoured this chicken (truth: Princess scraped most of the sauce off her chicken because she’s going through an anti-sauce phase of life – seriously, y’all – I don’t even know her!)
Monkey liked it so much he took it to school the next day for lunch 🙂
Seriously, y’all – I couldn’t even get a picture of the plated dish with the broccoli because little fingers kept snatching bites and bigger ones kept walking off with the plates 😉
(The trials and tribulations of the family food blogger 🙂 )
Y’all ready for my slightly adapted version of the 17 Day Diet Oven Roasted BBQ Chicken?
- 5 boneless skinless chicken breasts - I use hormone free chicken
- 3/4 Reduced Sugar, Low Carb Catsup/Ketchup
- 3 Tbsp Worcestershire Sauce
- 1 Tbsp Agave Nectar
- 2 tsp chili powder
- 1 tsp cumin
- Dash of red pepper flakes, if your family likes it spicy
- Pre-heat your oven to 350 °F
- Spray a baking dish with non-stick cooking spray and place your chicken breasts in the baking dish
- Bake about 20 minutes
- While the chicken breasts are cooking, mix together the Catsup/Ketchup, Worcestershire Sauce, Agave Nectar, chili powder and cumin (red pepper flakes optional)
- Remove the chicken breasts from the oven and brush them liberally with your barbecue sauce.
- Return them to the oven and bake an additional 10 to 15 minutes or until the internal temperature of 165°F
We served this with steamed broccoli topped with a squeeze of fresh lemon and they complemented each other wonderfully.