Sunday Funday! And the weekend’s not even over, thanks George Washington, Presidents, and bank holidays. But this Sunday Funday is probably not the kind that you’re thinking… Running, yoga, and food on the brain for this girl.

Getting ready for a half marathon in 7 weeks!? That is sneaking up quick and I have been struggling with the motivation to get on the treadmill or out in the cold weather. So it was tough to get out for this weekend’s run today for 7 miles, but that’s what friends are for! To keep us accountable when we want to and don’t want to go at the same time… Very appreciative because it was well worth it in the end and I’m glad to have gotten out on the trail.

Also, my husband headed to the airport this evening for another work trip this week, so I had to send him off with something good in his belly. You have likely caught on that we like our spice – he would say the hotter the better of course – so what better than some Sriracha Chicken. Sriracha Honey has certainly become a staple for us for some sweet and spicy flavor, but with the butternut squash I had sitting on the counter, I was inspired to change it up.

You could definitely make this one a little more sour or hot by modifying the sriracha or lime. I think it would also be good with some cilantro but that’s a no-go unless I’m flying solo. Hope you’ll give it a try.

Ingredients:
– Chicken Breasts (2 boneless, skinless breasts)
– Olive Oil (1/4 cup)
– Sriracha (2 TBSP)
– Lime Juice (2 limes)
– Salt and Pepper (to taste)

Kitchen Items You’ll Need:
– Mixing Bowl
– Oven Safe Dish, for marinating and cooking  

Cooking Instructions:               
1. In a bowl, mix together oil, sriracha, lime, salt and pepper. Set aside.
2. Take chicken out of packaging and pat dry with paper towels. Place in baking dish.
3. Pour marinade over chicken and place in refrigerator for 1 hour. This is a great time to prep your vegetables/side dishes as well.
4. Place chicken in oven for 30-40 minutes at 400. After cooked, leave under broiler for 5 minutes.