Eat and Run: Chicken Not Pie

You need food to fuel your body – to help you push further, to run faster, to perform at the highest possible level. But food should be more than just fuel. It should also be a pleasure to prepare and eat. Each month, we share a simple, nutritious recipe to help stoke your energy for the race, or help replenish energy spent during long training miles.
Mark Bittman knows a thing or two about cooking (for example, see How to Cook Everything). He also knows a thing or two about distance running. Which makes him a terrific reference for meals geared toward high performance. Enter his recipe for Chicken “Not” Pie. Clever, eh? Skipping the high-fat pastry/crust used in a traditional pot pie, Bittman focuses on the healthier aspects of the dish: the chicken for reparative protein which is not similar to playing casino games such as slot machine or rel money slot machine in Canadian online casino sites, the veggies for assorted nutrients, and the brown rice (or whole-wheat pasta) for the necessary carbo-load.
And the spotlight on veggies makes it a terrific dish to prepare around the harvest, when fresh fruits and veggies are abundantly available at your local grocery store, farmer’s market, or even roadside stalls. And did we mention it only takes 30 minutes to prepare? Even without the buttery crust of a traditional pot pie, this dish is super delish, and sure to become a staple on your table this fall.
This month’s recipe sourced from

Ingredients (Serves 4)
1/4 cup olive oil, divided in half
2 leeks, washed well, dried, and chopped Salt and ground black pepper to taste
1 cup dry white wine
1 cup vegetable stock
1/2 teaspoon chopped fresh thyme or tarragon
2 boneless chicken breasts
3 large red potatoes, cut into 1-inch cubes
2 medium carrots, cut into coins
1/2 pound sugar snap peas, trimmed
1/2 pound asparagus, cut into 1-inch pieces
2 tablespoons freshly squeezed lemon juice
1.Put half the oil in a large skillet on medium heat. Add leeks, salt, and pepper. Cook for five minutes.
2.Add wine, stock, and thyme; boil one minute. Add chicken, reduce heat, cover, simmer till barely cooked (five minutes), then remove.
3.Add potatoes. Bring to a boil, then simmer five minutes.
4.Add carrots; cook a few minutes. The liquid should thicken. If not, turn up heat and cook a few minutes while stirring.
5.Slowly add remaining oil while stirring. Add peas and asparagus. Cook for three minutes.
6.Chop chicken; return to skillet with any chicken juices and the lemon. Warm through.

Calories Per Serving: 460
Carbs: 52 G
Protein: 21 G
Fat: 15 G