I think there’s a big misconception by weightlifters and non-weightlifters alike. They look at a bigger guy like me and think, “Man, his diet must be terrible.” I have to explain to a lot of people when they see me at the local Waffle House with a plate of burgers and two chocolate chip waffles that this meal is the exception, not the rule. I don’t eat fried foods on a daily basis — in fact, probably not even on a weekly basis. I don’t eat all my food covered in cheese or sour cream. I don’t top everything with bacon and eat ribeye-stuffed ribeyes.
The key to recovering well is eating the right foods. For my body, the right foods are lots of beef, chicken, fish, kale and avocado, and decent amounts of fruit and potatoes, and a little bit of grease, cheese, chocolate, pie or ice cream.
The majority of my weekly meals (17-18) are eaten fairly clean: very little processed food, if any, a balanced protein, fat and carb ratio (for me, that’s 50%, 20%, 30%, respectively). This soup recipe is one of those clean meals, as are the majority of recipes on this site. It takes less than thirty minutes to get this all cooking, and has a light lemony flavor. I load my soup up with chicken and rice, and sometimes throw some celery and carrots in the pot, too. This is perfect with a sandwich, good as a meal on its own, or as a starter before a meal.
Greek Lemon & Rice Chicken Soup
|Prep time||10 minutes|
|Cook time||25 minutes|
|Total time||35 minutes|
- 1lb chicken breast
- 1 clove garlic (minced)
- 32oz chicken broth
- 1 tablespoon oregano
- 1 lemon
- 1/2 cup rice
- salt & pepper
|If your chicken is uncooked, dice it and saute it in a large stockpot on medium-high heat on the stove. Season it with salt, pepper and a pinch of oregano.|
|Once your chicken is cooked (or if your chicken is already cooked), add garlic to the pan and cook for a minute or two, or until the garlic is fragrant. Add the zest of the lemon (use a microplane or small grater, or skip if you don't have one)|
|Add the remaining ingredients: the chicken broth, oregano, salt & pepper (to taste), rice, and the juice of the lemon. Bring to a boil, reduce to a simmer, and let cook for 15 minutes.|
|Taste and add more salt or pepper if necessary. Serve hot.|