Ever wonder what professional athletes eat?
LA Lakers Chef Sandra Padilla was our featured guest on The Bikini Lifestyles Show on Talk Radio 790 KABC. Here she shares one of Kobe’s favorite foods, Chicken Marinara. Her housemade chicken stock (recipe separate) is key to her organic, all natural marinara sauce made with organic San Manzano peeled tomatoes, oregano, basil, red pepper flakes, and ghee. Boneless, skinless, free range organic chicken breasts are pounded, dipped in egg and flour, and seasoned with panko bread crumbs, parmesan cheese and whole milk mozzarella cheese. The key to the LA Lakers diet, Chef Sandra says, is organic, pastured products like butter, cream, and cheese, and healthy fats from avocado, nuts, and seeds.
*NOTE: Please keep in mind professional athletes workout 6 to 8 hours a day.
To hear more about the LA Lakers
diet from Chef Sandra Padilla, listen to the fun, informative podcast here: Eat Like An NBA Athlete
Nutrition:
Serving: 1 chicken breast with 1/4 cup sauce
Calories: 497
Fat: 29.8g
Saturated fat: 12.1g
Carbohydrates: 22.4g
Protein: 36.9g
Fiber: 2.7g
Sodium: 1496mg In this calorie-slashing collection, The Bikini Chef® Susan Irby offers recipes for switching up ingredients that keep calories to a minimum. Complete with serving-size suggestions and “Skinny Secret” shortcuts to trim calories in little ways, here you’ll get expertly crafted recipes that include offerings for every meal of the day!
For marinara:
1 tablespoon organic extra virgin olive oil
1/4 cup finely chopped onion
1 garlic clove, minced
1 pinch dried oregano
1 pinch red pepper flakes
1 (28 ounce) can organic San Manzano peeled tomatoes
1 bay leaf
2 tablespoons chopped fresh basil
2 cups chicken stock
1 tablespoon organic ghee
Sea salt and freshly ground black pepper
For chicken:
4 (4 ounce) boneless, skinless organic chicken breasts, trimmed and pounded to 1/2-inch thick
Sea salt and pepper to taste
1 tablespoon all-purpose flour
1 large organic egg
2 tablespoons organic whole milk
2 tablespoons parmesan cheese, grated
1/2 cup panko bread crumbs
2 tablespoons organic extra virgin olive oil
2 tablespoons organic ghee
2 ounces organic whole-milk mozzarella cheese, shredded
6 leaves fresh basil
For sauce: heat 1 tablespoon olive oil and 1 tablespoon organic ghee in a medium saucepan over medium-high heat.
Add onions and saute' for 2 minutes.
Add garlic, oregano, and red pepper flakes and saute' 30 seconds longer.
Stir in drained tomatoes, bay leaf, basil, and chicken stock.
Bring to a boil, then reduce heat to low and cover.
Simmer for 20 minutes, stirring occasionally.
Remove from heat.
Using a hand blender, puree sauce until smooth and cover.
Add salt and pepper to taste.
For chicken: sprinkle each side of a chicken cutlet lightly with salt and pepper.
In a shallow dish, whisk together flour, egg, milk, and grated Parmesan cheese until smooth.
Fold chicken into the egg batter.
In a separate shallow dish, add the panko crumbs.
Working with 1 chicken cutlet at a time, transfer to the panko and coat both sides, pressing down gently to allow crumbs to coat evenly.
Transfer chicken to a baking dish and repeat proces with remaining chicken cutlets.
Pour 2 tablespoons olive oil and ghee into a 10-inch nonstick skillet and heat over medium-high heat.
Once oil is hot, add 2 chicken cutlets and cook until bottom is golden brown, about 1-2 minutes per side.
Repeat process.
Place cutlets on baking sheet and bake in a 350-degree oven for 5 minutes.
Remove from oven and transfer to a serving plate.
Pour hot marinara sauce (about 2 tablespoons) over chicken, sprinkle with mozzarella cheese, top with fresh basil and serve.
Preparation Time (hrs/min)
