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Fitness Fix

Resolution-Ready Recipes from a Slimmed-Down Top Chef

Written on December 30, 2011 at 10:17 am , by

You’ve seen her donning a chef’s coat on Next Iron Chef and with fork in hand as a judge for Chopped, but you’ve never seen Food Network personality Amanda Freitag quite like you will on page 44 of the January issue!

Because of her career, she is inundated with on-the-house samples at restaurants. She also travels frequently to tape the Cooking Channel show Unique Eats. So FITNESS stepped in with a team of experts who worked with Freitag and passed along the ingredients for a healthy, balanced lifestyle while keeping up with her fun job requirements. Pick up the magazine, on newsstands now, for all of the details!

Since Freitag is a culinary pro, we couldn’t let this opportunity pass without stealing a few kitchen secrets. It turns out, she was inspired by this project to create many new, diet-friendly recipes that are perfect for your healthy eating resolutions. Why wait until January 1 to start?

Here are two of her favorites that are sure to amaze your tasting panel!

Cornmeal-Crusted Chicken with Jamaican Spice

Serves 4

Chef Freitag says: “I really prefer the dark meat of the chicken, so while trying to trim down, I eat the thighs, but want my small portion to have incredible flavor and texture. This is a soul satisfying meal that also tastes great as a leftover!”

The crispiness comes from cornmeal, not frying. (Photo by Barrett Washburne)

  • 4-6 chicken thighs, skin on, bone in
  • 1 cup instant polenta or finely ground cornmeal
  • 1 teaspoon paprika
  • ¼ teaspoon garlic powder
  • ¼ teaspoon cinnamon
  • ¼ teaspoon coriander seed, ground
  • pinch cayenne
  • salt to taste
  • 2 baked sweet potatoes
  • 2 cups cooked kale
  1. Preheat oven to 425 degrees.
  2. In a shallow baking dish combine the cornmeal and the spices thoroughly.
  3. Season the chicken legs with salt if desired.
  4. Place the thighs into the cornmeal mix skin side down and then flip over to coat the other side.
  5. Place the crusted thighs into another shallow baking dish skin side up and place in the oven for 15 minutes. After 15 minutes turn the oven down to 350 degrees and cook for 15 more minutes or until juice of the chicken run clear when poked with a fork.
  6. Serve the thighs with a baked sweet potato and kale.

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