Tomatoes and Chicken

One of my favorite things about the farmer’s market is the variety of tomatoes you can find (at least in the Midwest) This recipe is perfect with you fill up your bag with these lycopene gems and need a tasty way to enjoy! This is a great, quick lunch for a warm spring day.

INGREDIENTS:

4 TBSP WHITE WINE VINEGAR
3 TBSP EVOO
1-1/2 TSP KOSHER SALT
3 CUPS SHREDDED CHICKEN, COOKED
2 POUNDS TOMATOES, CUT INTO ½ IN WEDGES
½ CUP RED ONION, THINLY SLICED
2 TBSP CHOPPED BASIL
2 TBSP FLAT-LEAF PARSLEY, CHOPPED

DIRECTIONS:

STEP 1:
In a small bowl, whisk together vinegar, olive oil and salt.

STEP 2:
Gently toss chicken, tomatoes, onion, basil and parsley in a large bowl.

STEP 3:
Pour vinegar mixture and toss to combine.

Servings: 4
Nutrition per Serving: Calories 299, Fat 14g, Carbs 10g, Fiber 3.1g, Sugars 6.7g, Protein 32g

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Lindsay Brin holds a degree in Exercise Science and has over 20 years of experience helping women, especially women over 40, build strength and redefine what fitness means for life. She has certified Pilates instructors and CPTs across the U.S. and developed a fitness course accredited by National Academy of Sports Medicine (NASM) and American Council on Exercise (ACE).

But her most transformative learning came after 40, when she began experiencing perimenopause. Lindsay immersed herself in the science of aging, hormones, walking, HIIT, and strength training—ultimately developing a method that works with your body, not against it.

This is now the foundation of Moms Into Fitness, which has helped over 85,000 women rebuild strength, renew energy, and create lasting results.

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