You don’t need a perfect week — you just need to keep showing up. Maybe last week didn’t go the way you planned. Maybe the workouts didn’t happen, the food choices weren’t the best, or life simply got LIFE-ING. 😂 That’s okay. Today is a new opportunity to choose differently. This week, focus on the small things: ✨ Move your body. ✨ Choose foods that fuel you. ✨ Drink your water. ✨ Spend time with God. ✨ Give yourself grace AND stay accountable. Remember, discipline isn’t about being perfect — it’s about continuing to come back into alignment. “Let us not become weary in doing good…” — Galatians 6:9 Let’s have a strong week! 💪🏽🌿 👇🏽 Drop ONE thing you’re committing to this week!

Make it a goal this weekend to push just a little harder than last time. Add 5 more pounds or push one more rep. Hold your form a little longer‼️ Small increases add up! Plan to progress when you hit the gym this weekend💪 Comment I’M PROGRESSING if you’re committed🔥🔥

Submit weight and photos to your coach! Keep up the consistency💪 What’s a win from this week?

TUSCAN LEMON CHICKEN ORZO Serves: 1 Prep Time: 10 minutes Cook Time: 20–25 minutes 🍋 Ingredients - 5 oz chicken breast - ½ cup dry orzo - ⅓ cup chicken broth, plus more as needed - ¼ cup sun-dried tomatoes, chopped - 1 cup fresh spinach - 2 tbsp grated Parmesan - 2 tbsp nonfat Greek yogurt - 1 tsp olive oil - 2 cloves garlic, minced - ½ tsp Italian seasoning - ¼ tsp onion powder - Salt + black pepper, to taste - Zest of ½ lemon - Juice of ½ lemon - 1 tbsp fresh basil, chopped - Red pepper flakes, optional 📝 Instructions 1. Cook the chicken: Season the chicken with Italian seasoning, onion powder, salt, and pepper. Heat olive oil in a skillet over medium-high heat and sear the chicken for about 5–6 minutes per side, or until fully cooked. Remove from the skillet and let rest. 2. Build the flavor: Lower the heat to medium. Add the garlic and sun-dried tomatoes to the same skillet and sauté for about 1 minute. 3. Cook the orzo: Add the dry orzo and stir for 30 seconds to lightly toast it. Pour in the chicken broth and bring to a gentle simmer. Cook for 8–10 minutes, stirring frequently and adding a splash more broth as needed, until the orzo is tender and creamy. 4. Make it creamy: Stir in the spinach and cook until wilted. Turn the heat to low and stir in Parmesan, Greek yogurt, lemon zest, and lemon juice until creamy. Add a splash of broth if the sauce becomes too thick. 5. Finish: Slice the chicken and place it over the creamy orzo. Finish with fresh basil, black pepper, red pepper flakes, and an extra squeeze of lemon. 📊 Macros ~585 calories | 50g protein | 65g carbs | 14g fat

Don’t forget to send your weight and photos to your coach if you haven’t already! Take a minute to assess how your week went and identify any pitfalls you’ve been having.