Lemon Herb Chicken, Corn on the Cob and Salad

I'm lucky that our city participates in a farmers market. I picked up peppers, fresh corn, a watermelon and pickles. The chicken I got at the grocery store on Monday and its been marinating in the freezer since then. To be honest, I had some trouble with the easiest part of the meal - cooking the corn!

Lemon Herb Chicken
1 lb boneless skinless chicken breasts
1/3 cup lemon juice
Salt, ground black pepper, thyme and rosemary

Marinate the chicken with the rest of the ingredients at least 12 hours or overnight in a Ziploc bag. Mine had been marinating since I went grocery shopping on Monday; I divided up the chicken into 1 lb portions and put them in the ziploc bags with various marinades and then into the freezer.

Corn!
2 ears fresh corn, shucked
Spray butter
Salt and fresh ground black pepper

I picked up 5 ears of corn at the Farmers Market (5 for $2), and shucked and cooked them all tonight. Boil for about 10 minutes in a medium sized pot with a quart of water. Drain, let cool and then season. I enjoy spray butter for this because it can cover the whole ear and a lot less calories than loads of real butter.


The chicken and corn was served with an easy green salad. Above is a photo of the plated meal. Notice two major differences in the plates: 1. Lots more chicken and 2. Salad Dressing on the man plate. I dressed my salad with just balsamic vinegar and only portioned a small chicken breast. The man plate has 3 pieces of chicken and balsamic vinegarette. Its important to look at portion sizes as a way to measure calories. Men are usually bigger (in my case, 70 lbs and 8 inches bigger) and need more calories. The other way is to cut out calories in toppings on your plate that easily add up. In this meal, the salad dressing only had 40 calories per 2 tsps, but that 40 calories adds up over the day.