Friday 7.17.2020

“Fight Gone Bad”
3 Rounds:
1 Minute – Wall balls (20/14)
1 Minute – Sumo deadlift high pull (75/55)
1 Minute – Box jumps (20/14)
1 Minute – Push Press (75/55)
1 Minute – Row for Calories
1-minute rest

Recipe of the Week:
This week’s dish is a little sweet and a little spicy! Try out this Sweet-and-Spicy Chicken With Roasted Sweet Potatoes and Asparagus.

Ingredients:
1 ( 3 1/2-to-4 pound) whole chicken, spatchcocked (back removed and chicken flattened)
Kosher salt and freshly ground black pepper
1/4 c. chili-garlic sauce
1 tsp. lime zest plus 2 tablespoons juice
1/2 tsp. grated fresh ginger (from a 1-inch piece)
2 tsp. pure honey
1 lb. sweet potatoes, cut into 1-inch chunks
1 tbsp. olive oil
1 tbsp. coriander seeds, crushed
1 lb. asparagus, trimmed and halved
Fresh cilantro, for garnish

Instructions:
1) Preheat oven to 425°F. Place chicken, breast side up, on a rimmed baking sheet. Season with salt and pepper.
2) Combine chili-garlic sauce, lime zest and juice, and ginger in a bowl. Transfer half the mixture to a second bowl (about 3 tablespoons) and stir in honey; set aside. Brush remaining mixture over chicken. Roast 20 minutes.
3) Toss together potatoes, oil, and coriander in a bowl. Season with salt and pepper. Scatter around chicken. Roast until an instant-read thermometer inserted in the thickest part of the thigh registers 165°F, 18 to 20 minutes. Season asparagus with salt and add to pan. Roast until asparagus is tender, 8 to 10 minutes. Let chicken rest 5 minutes before carving.
4) Serve vegetables and chicken garnished with cilantro and reserved sauce alongside.