Defeating the Drizzle

Today's rainy weather almost put a damper on my post-work goals.  Luckily, I had packed a gym bag this morning, so I powered through my afternoon slump, downed a mini Clif bar (or two), and went straight to workout after work.  I started with over 20 minutes of intense intervals - I'm talking up to 8 & 9 mph - on the treadmill.  Then, I hopped on the stationary bike for 30 minutes on the "Around the World" setting... whatever that means. 

After a trip to the grocery store and a long walk with the dog that I'm pet-sitting, I busted out my new Cooking Light cookbook: Fresh Food Fast; Weeknight Meals.  I slightly modified the recipe for Herb-Crusted Chicken with Feta Sauce. 
 
1/3 cup Italian-seasoned breadcrumbs
2 boneless, skinless chicken breasts
1/4 tsp salt
1/8 tsp pepper
2 tsp olive oil

Heat the olive oil in a frying pan over medium heat.  Sprinkle the salt and pepper over the chicken breasts.  In a bowl, coat the chicken with the breadcrumbs.  Cook the chicken breasts in the oil for approximately 5 minutes per side. 

Meanwhile, whisk the following ingredients together in a small bowl to make the sauce:


1/4 of a lemon (1/4 tsp grated lemon rind, 1 tbsp lemon juice)
1 1/2 tsp fresh mint, chopped
2 tsp olive oil
Pepper
1/4 cup low fat feta cheese

Serve the sauce over the chicken breasts.  The recipe also suggests serving the meal with orzo.