105 pullups this morning, and I have managed to tear my hands again. That doesn’t bode well for tomorrow’s weightlifting session with our scary coach, Sauro. I’m convinced that underneath all the scariness he is a big pussy cat, I just have to remind myself of that when he’s yelling at me to stop being pathetic (in fairness to Sauro I am fairly pathetic at lifting heavy sh*t). I might even try sitting on the floor and crying to see if I get any sympathy. Although on second thoughts, that would probably be a really bad idea.
Anyway, here’s another seriously easy and tasty chicken dish. This one has lots of very lovely flavours. Try to use really fresh basil as it smells amazing.
2 chicken breasts, cut into pieces
200g tin or carton of chopped tomatoes, or fresh chopped tomatoes
handful of basil leaves, chopped
2 cloves garlic, crushed
handful of large pitted green olives, sliced
1 tbsp balsamic vinegar
1 tbsp olive oil
1 tsp saffron strands
1 tsp paprika
salt and freshly ground black pepper
How to make it:
Preheat your oven to 180C.
Pour your tomatoes into an oven-proof dish, then add all the other ingredients and mix well.
Add the chicken breast pieces and mix again so the chicken is thoroughly coated in the tomato sauce.
Bake uncovered for about 25 minutes.
Serve up and enjoy. This is great served with roasted mediterranean vegetables.