2 lemons, sliced
1 tablespoon rosemary
1 tablespoon thyme
2 cloves garlic, thinly sliced
4 chicken breasts (boneless, skinless)
dash salt & pepper
1 tablespoon extra virgin olive oil
Preheat oven to 425F. Layer ½ of the lemon slices on the bottom of a baking dish. Sprinkle with ½ of the herbs and ½ of the sliced garlic.
Place the chicken breasts on top and sprinkle salt & pepper. Place remaining lemon, herbs and garlic on top of the chicken. Drizzle with olive oil. Cover with a lid or foil.
Bake for 45 minutes until chicken is cooked through. If you want the chicken to be a bit more “roasty” then remove the lid/foil and broil for another few minutes (watching carefully not to burn it).
Serve with plenty of fresh roasted vegetables & enjoy!
Tip: You can add a leftover sliced chicken breast to your salad for lunch the next day!
Are you ready for a healthy and simple gluten free banana bread muffin that won’t cause an insulin surge in you and your family? Then check out the recipe below.
Grab your over-ripe bananas and try this easy, time saving recipe. It can be made into 15 muffins or one large loaf to accommodate your family’s needs.
This flawlessly moist and filling recipe is nutty and flavorful, jam-packed with oats, cinnamon and raisins and sure to satisfy even the most finicky appetite. The health benefits can be our little secret!
Photography by Dédé Wilson
Do you love pancakes, but want a healthier, guilt-free version that won't leave you feeling sluggish, bloated and full?
Then you will love this mouth watering, fluffy pancake recipe that is both gluten free, dairy free and sweetened naturally. I also offer an eggless option that is equally tasty. That is the way I make them and the family loves them.
This healthy, delicious option will sure be a hit at your next weekend family brunch!