Low Maintenance Meal

Year 5, day 1 is on the books.

And I survived.

Sans one toe nail.

Yesterday was the America's Finest City Half Marathon. Wondering why you haven't heard much out of me lately? Aside from traveling all over the country for different journalism and leadership camps, I've also been running my tail off. And melting. Because it's been damn hot here.

Because of all of my traveling, and that whole pesky starting the school year business, I wasn't in nearly the shape I wanted to be in for this race. But it's ok. I finished. I didn't beat my Safari Park time, but I was in range. Even with the extreme heat, steep uphill mile 12 and lack of training, I felt ok about my finish. I know that if I had been able to train the way I really wanted to, I would have done better. But it is what it is. Better next time around!

But I have officially "made it" as a runner. They say it is a rite of passage. A badge of honor. A medal of merit.

I have lost a toe nail to a race. It's gross, and rather unpleasant to look at, but it has happened. And I limped my way through the first day of school in my super cute outfit, with my super cute shoes... and now I am home and I can't wait to melt into the couch.

Unfortunately, someone has to cook dinner. Looking around, I don't see anyone volunteering, and the cat doesn't have thumbs... So it looks like it's going to be this girl. Let's make this easy...
 

Mediterranean Chicken Pasta

There are no pictures of this because 1) I'm too tired and 2) it was too delicious.

 

1 lb. pasta
1 T olive oil
2 cloves garlic, minced
1/2 c chopped red onion
3-4 boneless chicken breasts, cut into bite sized pieces
1 can artichoke hearts (drained, chopped)
1 large tomato, chopped
1/2 c feta cheese
3 T chopped parsley
2 T lemon juice

1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes. Drain and rinse with cold water.
2. Meanwhile, heat olive oil in a large skillet over medium-high heat. Add garlic and onion, and saute for 2 minutes. Stir in the chicken. Cook, stirring occasionally, until chicken is no longer pink and the juices run clear, about 5 to 6 minutes.
3. Reduce heat to medium-low, and add the artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano and cooked pasta. Stir until heated through, about 2 to 3 minutes. Remove from heat, season to taste with salt and pepper.