Running fail and baked italian chicken

I was supposed to run three miles yesterday. 

That didn't happen. 

It was stormy so I had to run on the treadmill.  I made it like 1.3 miles and then my knees started to hurt.  So I slowed it down to a brisk walk and they were still hurting.  I toughed it out and ran in intervals of running/walking so that it wouldn't be as bad.  

I finally stopped at 2.3 miles. 

I felt awful afterwards. 

Usually I feel like I can conquer the world after working out, but tonight I just felt thoroughly exhausted.

I have a couple of ideas of why I had such a hard time.

1. I didn't sleep at all the night before.

2. I am not consuming enough calories.

3. I am not quite used to treadmill running.

4. I had a bad attitude going into the run.

5. I was already really tired to begin with. 

I have never really had knee pain when running before.  I have had pain in the arches of my feet and in my heels, but never in my knees.  They just ache.  

I hope it's nothing serious. 

I took some ibuprofen and am going to try to take it easy tomorrow.  Hopefully it's just soreness and not something serious. 

I have no idea why it's so hard for me to run on my treadmill.  I feel like the pace I go outside and the pace on the treadmill are completely different.  I feel like I can't keep up on the treadmill and that even though it's the same pace I'm running outside it feels way faster.  

My other issue is how much to eat in a day.  I feel like I'm always hungry on the days I run.  I always try to have a post-run snack and I eat three meals a day plus two snacks in between, but I am still hungry.  I think I need to up my calories.  I think that's why I am feeling so tired all of a sudden.  I'm going to try to increase my calories and see what happens.  

This whole counting calories is kind of stressful and I kind of hate it.  I would really just like to eat whatever I want (in moderation of course) and not worry about going over calories.

Onto what I ate for dinner last night:

I pretty much just threw whatever I had in my fridge in this baked dish I made for dinner last night.
The chicken ended up being really moist and flavorful.  It was kind of an odds and ends meal last night.  With the chicken we had corn on the cob, green beans, and cottage cheese. I'm telling you I really need to do some major grocery shopping.  I was going to make some brown rice to go with it, but I got lazy and decided we could skip out on a starch for the meal.

Here's the recipe

Ingredients:

4 boneless skinless chicken breasts

3/4 cup of Kraft Balsamic Vinaigrette dressing. (I used the Lite version)

1 red pepper sliced

1 tomato sliced thinly

2 slices of provolone cheese

Parmesan cheese to sprinkle on at the end of baking.

Preheat oven to 350* Lightly grease (I used cooking spray) an oven-safe dish.  Place chicken in dish and pour dressing over chicken and thoroughly coat the chicken. Bake at 350* for 30 minutes or until chicken is just about done.  Place sliced tomatoes and peppers on chicken and top with sliced cheese. Continue to bake until chicken is cooked through. (about another 10 minutes) Take out of oven and cover with tin foil and let sit for about 5 minutes.  When ready to serve, sprinkle with parmesan cheese.

*You could substitute peppers with roasted red peppers and also sun dried tomatoes.