Its March Are you a lamb or a lion?

As the saying goes, March comes in like a lion and out like a lamb...though, in some parts of the country that is flipped.  But as March starts, how are you managing your weight loss journey?  Are you still that lion that started in January?  Careful about what you eat, setting goals, increasing you exercise?  Or have you become a lamb?  Eating whatever and whenever (grazing), without any goals, and just standing out in the field?  Or are you somewhere in between?

It is hard to maintain a focus on weight management over the long cold winter.  We get sidetracked.  We get tired of being good.  But that is ok.  We are human.  We get distracted from our goals.  But March starts spring.  And spring leads to warmer weather...and OMG...less clothes.  So let's get back on track.  Set some goals....walk a little farther...eat a little better.  Here is a recipe from cooking light to help!

Sheet Pan Chicken with Roasted Baby Potatoes
YIELD
Serves 2 (serving size: 1 chicken breast half and about 1/2 cup potatoes)
Ingredients

Cooking spray
8 ounces small Yukon gold potatoes (about 1 inch)
1 1/2 tablespoons extra-virgin olive oil
1 tablespoon whole-grain mustard
1 tablespoon minced fresh tarragon
1 tablespoon dry white wine
1 1/2 teaspoons minced fresh thyme
1 teaspoon honey
2 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper, divided
1 teaspoon canola oil

How to Make It

Place a jelly-roll pan in oven. Preheat oven to 500° (leave pan in the oven as it preheats).
Carefully remove pan from oven. Coat pan with cooking spray. Add potatoes to pan; bake at 500° for 10 minutes.
Combine olive oil and next 5 ingredients (through honey) in a small bowl, stirring with a whisk.
Sprinkle chicken with 1/8 teaspoon salt and 1/8 teaspoon pepper. Heat a large skillet over medium-high heat.
Add canola oil to pan; swirl to coat. Add chicken to pan; cook 5 minutes. Turn chicken over; drizzle chicken evenly with about 2 tablespoons mustard mixture.
Add chicken to jelly-roll pan with potatoes; bake at 500° for 10 minutes or until potatoes are tender and chicken is done.
 Drizzle potatoes with remaining mustard mixture; sprinkle with remaining 1/8 teaspoon salt and remaining 1/8 teaspoon pepper.