Weigh In Wednesday: February & Roasted Rosemary Lemon Chicken

How is it the end of February already?! Time seems to be flying by at warp speed lately, I can’t believe I start student teaching in 2 weeks, and I graduate in 3 months! Because I am so behind on posting, you guys are going to get a 2-for-1 post today.  Three total if you count my February Foodie Penpal Reveal post. How lucky for you!

I’ve been eating Paleo since the first of the year because I am trying to build muscle mass and trim fat. I am honestly amazed at how awesome I feel! I am sleeping better, getting stronger, and fitting into clothes that were snug at Christmas. I also don’t feel the need to obsessively count calories like I did in the past, which has been so freeing. In fact, if I count calories at all, it is in the other direction to make sure I am getting enough on a daily basis. Calorie restriction DOES NOT work, but I will save that for another post. 🙂

The biggest change I have seen has been the significant difference in my overall strength. For example, when I started weight training, I was only able to do 8-10 push ups. Now, I am able to do 20 fairly easily! I am still a long way away from completing a pull up, but I am hoping to complete one by my birthday in mid-May. Stay tuned!

January Body Fat Percentage – 28.2%
Current Body Fat Percentage – 26.7%

Yay! Down 1.5% I had to adjust last month’s totals because I realized I was reading the chart incorrectly. I was in the wrong age bracket. Whoops! I am back on track though and heading forwards. My goal is to get to 17%-19% body fat.

Here is a recipe for a dish I whipped up last night. I served it alongside some roasted brussels sprouts and asparagus.

Lemon Rosemary Roasted Chicken
Serves 4
Time: ~30 minutes

Lemon & Rosemary Roasted Chicken. Cucina Kristina | cucinakristina.com

So tasty!


  • 4 Chicken breasts, skin on and bone in
  • 1 Lemon, quartered
  • 2 Cloves garlic, smashed
  • 2 Sprigs of fresh Rosemary, chopped
  • 1 Cup chicken broth – You may need a little more or a little less depending on the size of your pan
  • Olive Oil
  • Your favorite all-purpose seasoning. I use Back of the Yards from The Spice House.


  1. Heat oven to 375˚.
  2. In a cast iron (or oven safe) skillet, heat olive oil so that you will get a nice seer on your chicken breasts. While your oil is heating, liberally season your chicken breasts with your favorite all-purpose seasoning. 
  3. Seer chicken skin side down until the skin is golden brown, about 4-5 minutes.
  4. Flip the chicken breasts over and sear the under side for another 4-5 minutes.
  5. Squeeze lemon juice over the chicken and place the quartered lemons into the skillet. 
  6. Add the chicken broth, smashed garlic, and half of the rosemary to the skillet and place it into the oven for 20-25 minutes or until juices run clear.
  7. Garnish with remaining rosemary and more lemon juice, if desired. 

One thought on “Weigh In Wednesday: February & Roasted Rosemary Lemon Chicken

  1. Pingback: I’m Going to a Pin It Party! | Cucina Kristina

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