Tired of soups? Ready for spring?

I feel it, do you? It’s the feeling of not wanting hot soups or stews. Heavy food just doesn’t sound appealing to me anymore.

It’s mid-March and here in Boulder, Colorado we’ve had some really warm days lately.  When the weather changes, sometimes our cravings change too.

This is the time I recommend to my clients that they start planning their recipes to match the season. We still don’t have tons of fresh local produce, but we can change what we cook.

I think this recipe is a great segue into spring. Its light, satisfying, easy, fast and delivers great flavor. Really, it’s true. I just made it again this week!

Plus as a bonus, its a compliant meal for fat loss. Packed with protein, healthy fats, and veggies. If you are eating this post-workout, add a fist size of brown rice.

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My tips:

-In a pinch I’ve substituted dried parsley for fresh

-Parmesan was what I had so thats what I used, I haven’t tried it with pecorino yet

-Chicken cutlets are more pricey per pound but makes the recipe a heck of a lot faster

-Read the cooking directions carefully, cook 5 minutes at 500°, then turn on broiler and broil for about 5 minutes.

Enjoy!!!

http://www.bonappetit.com/recipe/pecorino-crusted-chicken-with-mushroom-salad