Does climbing my staircase 25 x count as exercise?

I am determined to win a battle that has been raging in our home right around 9 pm every, single night...Blake does NOT want to sleep in his own bed (or with Cole, Emma or Mia), just mom and dad!! Anyway, tonight I decided I would persevere, even if it killed me. After 25 (maybe a bit exaggerated, but pretty close) trips up the stairs (carrying Blake, I might add), would you like to guess where my sweet, stubborn little boy sleeps? You may think I "caved", which I did to some degree, but the final straw came when I accidentally closed one of Blake's little fingers in his door. Needless to say, "squished" finger trumps "never give in" attitude!

Anyway, I tried this recipe the other night, and it was a hit with the family, so I thought I would share. The original recipe called for fryer chicken with the skin (gasp), so of course, my substitute was chicken breasts. I also couldn't find orzo in our well-stocked grocery stores, so I had to substitute that as well.

Baked Greek Chicken

I used approx. 10 chicken breasts
3/4 tsp salt
2 lemons
3 cloves garlic, minced
1 Tbsp fresh oregano, chopped
1/8 tsp black pepper
1 Tbsp olive oil
1 fennel bulb, trimmed, cored and sliced
1 cup dry orzo
1/3 c pitted kalamata olives, halved
1/3 c crumbled feta cheese

1. Heat oven to 425 degrees. (I butterflied the chicken breasts and spread the mixture in between). Grate zest of one lemon, then cut lemon in half and juice. In small bowl, stir together 2 tsp of the zest, 2 Tbsp of the lemon juice, remaining 1/2 tsp salt, the garlic, oregano and pepper. Use 1/2 this mixture between chicken breasts. Cut peel of second lemon and chop into pieces.
2. Add olive oil to remaining herb mixture in bowl. Toss with sliced fennel and chopped lemon. Transfer to a large baking dish. Top with chicken and bake @ 425 for 40 minutes.
3. Meanwhile, cook orzo following package directions, about 9 minutes. Drain and transfer to a bowl. Transfer chicken to a platter and spoon fennel and 1 Tbsp of pan dripping in with orzo. Add olives & feta to bowl; combine. Serve warm.