When you begin a two or three week taper as the marathon approaches, there’s a tendency to get antsy, begin to worry about your training, the desire to keep on keeping on. During this taper period for my last 6 marathons, that’s exactly how I’ve felt. But this time it’s different. This week my feet hurt and I’m tired. Sure, my training runs are shorter in time and miles so overall miles will be less but my body wants time off completely before the big day in Boston.
Next week I’m going to super taper. I’ll take every other day off. Too much? Maybe but I know I have the miles in, now I just need the recovery.
Chimichurri Chicken – So much fun to say
This dish was made as a congratulations to Ted for another great run the weekend of the Syracuse Half. I made this recipe from Carla Vavala’s book Fusion of Food and Friends, page 70.
By the way, don’t even think of skipping on the topping, made with arugula. Ted said it was even better the second day with left overs.
- 4 boneless chicken breasts
- 4 TBS olive oil
- salt and pepper to taste
- 2 cups fresh arugula (you could also use cilantro or parsley)
- 1 clove garlic, chopped
- 1/4 tsp salt
Prepare the grill, indoors or out, on high heat. Preheat the oven to 400 F and line a baking pan with foil for easy clean up.
Brush the chicken with 2 TBS oil and season with salt and pepper.
Sear on the grill for 4 to 5 minutes per side depending on the thickness of the chicken.
Remove chicken to baking pan and finish in the oven for 10 to 12 minutes.
As the chicken finishes cooking, put arugula, garlic, salt in a food processor. Drizzle in the remaining oil and process until smooth.
Spoon the arugula puree on top of the chicken breasts to serve.
What’s the best topping or sauce you make to accompany chicken?