The Exercise Coach®

(Recipe of the Week) A delicious chicken dish inspired by the flavors of Margherita pizza! Chicken Margherita (adapted from: https://bit.ly/3S70Bkl ) Chicken Ingredients: •4 (6 ounce) boneless skinless chicken breasts •1/2 cup balsamic vinaigrette •1/2 teaspoon Italian seasoning (optional) •8 ounce fresh mozzarella ball, sliced •1/4 cup basil pesto •2 cups tomato, diced •1 tablespoon basil, thinly sliced Basil Pesto Ingredients: •½ cup toasted pine nuts or pepitas •2 tablespoons fresh lemon juice •1 small garlic clove •¼ teaspoon sea salt •Freshly ground black pepper •2 cups fresh basil leaves •¼ cup extra-virgin olive oil, more for a smoother pesto DIRECTIONS: 1.Marinate the chicken in the balsamic vinaigrette along with the Italian seasoning for 30 minutes to overnight. 2.Grill (or pan sear) the chicken over medium-high heat until cooked through and slightly charred, about 2-4 minutes per side, before topping with the mozzarella and letting it heat until it just starts to melt. 3.Serve topped with the basil pesto, diced tomatoes, and fresh sliced basil! Note: This dish is approved for the 30-day Metabolic Comeback Challenge if omitting mozzarella. Find all recipes of the Week on our Pinterest boards: https://bit.ly/3VhrcuT

(Recipe of the Week) This festive watermelon blueberry salad with raspberries, blackberries, basil, mozzarella and a simple lemon vinaigrette is perfect for 4th of July celebrations or any hot summer day! It's refreshing, super easy to make and a serious crowd-pleaser. Watermelon Blueberry Salad (via: https://bit.ly/45RgWPY ) INGREDIENTS 4 cups watermelon, sliced into 1" cubes 2 cups blueberries 1 cup raspberries 1 cup blackberries 8 oz mozzarella, cubed into 1/2 inch pieces 6-8 large basil leaves, sliced thinly Vinaigrette: 1/4 cup extra virgin olive oil 2 tbsp freshly squeezed lemon juice 2 tbsp champagne vinegar* 1/4 tsp salt Pepper to taste INSTRUCTIONS Whisk together all ingredients for vinaigrette. Add watermelon, berries, basil, mozzarella and vinaigrette to a large bowl. Toss well until evenly coated. Serve right away topped with more fresh basil, or refrigerate for 1 hour before serving. Note: Omit cheese to make this dish approved for 30-Day Metabolic Comeback Challenge. Find all Recipes of the Week on our Pinterest boards: https://bit.ly/3VhrcuT

(Recipe of the Week) This fajita salad is loaded with tender steak, veggies, and a quick and flavorful dressing. It’s a healthy Mexican dinner recipe that you can throw together in about half an hour! Fajita Salad with Steak (via: https://bit.ly/3V9OKTt ) For the Fajita Salad Dressing ½ cup olive oil ⅓ cup freshly squeezed lime juice (juice of 2 to 3 limes) 1 teaspoon ground cumin ½ teaspoon chili powder ½ teaspoon kosher salt 1 pinch cayenne pepper For the Fajita Salad 1 pound flank or skirt steak ½ teaspoon ground cumin ½ teaspoon sweet paprika 1 ½ tablespoons olive oil ½ of one medium red onion (thinly sliced) 2 medium red or orange bell peppers (thinly sliced) ½ teaspoon kosher salt (plus more for seasoning) ¼ teaspoon freshly ground black pepper (plus more for seasoning) 1 medium romaine lettuce heart (about 8 ounces, chopped (I used red tipped romaine)) 2 cups grape tomatoes (or cherry tomatoes, halved) 1 medium avocado (sliced) Instructions For the Dressing Whisk all the ingredients together in a small bowl until combined and emulsified; set aside. For the Steak Heat a 10-inch cast iron skillet over high heat for about 10 minutes; the pan should smoke just a bit when it is properly heated. Meanwhile, liberally season the steak with salt, pepper, cumin, and paprika on both sides. Add the steak to the pan and cook undisturbed until a deep golden- brown crust forms, about 4 minutes. Flip and cook until the steak registers 130°F for medium-rare, checking and flipping every 2 minutes, about 4 minutes more. For medium, cook until the steak registers 140°F, about 6 minutes more. Transfer the steak to a cutting board and tent with aluminum foil to rest. Reduce the heat to medium and add the oil to the skillet. Add the onion, peppers, salt, and pepper, and cook, stirring occasionally, until softened and lightly charred around the edges, about 8 minutes. Remove from the heat. For the Salad Speed the lettuce over a large platter. Slice the steak across the grain. Add the steak, onions, peppers, tomatoes, and avocado to the greens, drizzle with the dressing, and toss to combine. Serve warm. Note: This dish is approved for the 30-Day Metabolic Comeback Challenge. Find all Recipes of the Week on our Pinterest boards: https://bit.ly/3VhrcuT

"I recently participated in my second 30-Day Metabolic Comeback Challenge at The Exercise Coach. I participated so that I can continue to learn how to eat healthier, and gain more lean muscle mass. By participating in The Challenge, I have learned to make better food choices as well hold me more accountable. I was very happy to found out that I was the male winner as I lost body fat and gained five pounds of lean muscle mass. I would highly recommend The Exercise Coach. 20-Minutes, Twice per week does it. Strength Changes Everything!" - Phil R. Lake Zurich, IL

(NOW OPEN!) Congratulations to Franchise Partners Stan & Monica Czyzyk on the opening of their new location in Medford, NJ! 💫

(NEW STUDIO ALERT!) Congratulations to Franchise Partner Sid Dayal and his team on the opening of their new location in Fremont, CA! 💫

(Recipe of the Week) This shrimp scampi recipe makes easy appear elegant with large shrimp bathed in a garlicky, lemony butter sauce dished up as an appetizer or served as a main with Zucchini noodles or cauliflower rice. Shrimp Scampi (adapted from: Ingredients 1 pound wild caught large shrimp with shells 4 tablespoons extra virgin olive oil , divided 4 cloves garlic , pressed or minced 1 teaspoon kosher salt ½ teaspoon red pepper flakes 4 tablespoons butter ⅓ cup white wine or chicken stock 2 tablespoons fresh lemon juice , or ½ lemon 1 tablespoon minced parsley Instructions Thaw the shrimp in cool water and remove the shells then devein the shrimp. Discard the shells, rinse and drain the shrimp then transfer to a small bowl. Drizzle with 2 tablespoons olive oil, half of the garlic, ½ teaspoon kosher salt and the red pepper flakes. Toss to coat and set let sit for 20 minutes for flavors to build. In a large skillet, warm 2 tablespoons olive oil over medium heat. Add the shrimp and garlic mixture to the skillet, spacing evenly in the pan. Cook for 1 to 1 ½ minutes then flip the shrimps over when they begin to become opaque. Cook for 1 more minute or so, watching so the shrimp turn golden but don't brown too much and the garlic doesn't burn. Transfer the shrimp to a small bowl or plate. If you have browned bits of garlic, move the skillet from the heat and remove the browned garlic as it will be bitter. Melt 3 tablespoons of the butter in the skillet over medium heat and add the remaining garlic. Cook for 30 seconds or until fragrant then stir in the white wine and lemon juice. Cook for 5 minutes or until the sauce thickens and reduces by half, stirring occasionally. Add the shrimp with any juices back to the pan and stir in the last tablespoon of butter and ½ teaspoon kosher salt or to taste. Sprinkle with the minced parsley, stir, and cook for 1 more minute. Note: Sub chicken stock for white wine to make this dish approved for the 30-Day Metabolic Comeback Challenge. Find all Recipes of the Week on our Pinterest boards: https://bit.ly/3VhrcuT