Winter Wellness Tip Number 7: Rest Up

The tip for this week comes after we had a well deserved few days off in the Wintery Wonderland of Queenstown where it even snowed for us! (Yes, this is a novelty for an Aucklander!)

You don't always need to go away on holiday for a break or a rest, although it is nice!

Try to get plenty of sleep, around 8 hours per night, and don't burn the candle at both ends. If you become run down you are more likely to get sick. 

If you find it difficult to get to sleep at night, try to limit your time in front of the television or on your phone, as these devices can over stimulate us if used too close to trying to go to sleep. Try reading a book last thing at night instead to relax. 

This weeks recipe if a really simple, one dish meal that is quick to throw together. It also makes for great leftovers to take to work the next day.

Sweet chilli chicken

Ingredients

  •   600 g skinless chicken breast   
  •  2 tbs soy sauce   
  •  1 tbs honey   
  •   2 clove(s) fresh garlic, crushed   
  •   1 tsp fresh ginger, grated   
  •   600 g  potato, (preferably desiree), unpeeled, sliced   
  •   1 medium red onion, thinly sliced   
  •   2 bunches of fresh asparagus, ends trimmed, cut into 4cm lengths   
  •  4 tbs reduced-fat French dressing   
  •  1 tbs sweet chilli sauce   

Instructions

  • Preheat oven to 200°C. Line a roasting pan with non-stick baking paper. Place the chicken in a bowl. Add the soy sauce, honey, garlic and ginger. Toss to combine.

  • Place the potato and onion over the base of prepared pan. Bake in oven for 15 minutes. Place the chicken on top of the potato mixture and bake for a further 20 minutes.

  • Add asparagus to pan and bake for 10 minutes or until chicken is brown and tender. Cut chicken in half horizontally.

  • Combine dressing and sweet chilli sauce in a bowl. Serve with chicken and potato bake.

Enjoy!