This tangy chicken recipe is easy to make. Serve with broccoli and hard crusted whole-grain bread and you have a complete meal.

You’ll need:
3 pounds chicken thighs
2 pints grape tomatoes
1 lemon
1 head garlic
1 cup Kalamata olives (may use whole pitted black olives)
3 tablespoons olive oil
8 sprigs of thyme
Salt and pepper

Heat oven to 425 degrees

Method:
1) Peal the garlic, rinse the tomatoes, cut the olives in half, and squeeze the juice from the lemon.

2) Toss the garlic, tomatoes, olives, thyme, lemon juice and half the olive oil in a roasting pan.

3) Nestle the chicken, skin-side up in the pan with the vegetables. Drizzle the remaining olive oil on the chicken pieces. Sprinkle the chicken pieces with salt and pepper.

4) Roast for 35 to 40 minutes, until the chicken is cooked.

Hint: The thyme sprigs give the dish flavor, but are bitter. Do not serve the thyme sprigs to children (or for that matter husbands). They won’t know to leave them on the plate.

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You’ll need:
4 boneless chicken breasts (sliced thin)
1/2 cup each:
Salsa (I use 505 Southwestern Organic Salsa)
Apricot Jam (I use Smucker’s Simply Fruit)
Red Wine (optional)
Salt & Pepper
3 tablespoons olive oil

Method:
1. Season the chicken breasts with the salt and pepper and brown each side in the olive oil.
2. Add all the ingredients and heat until the chicken is fully cooked.
3. Serve over brown rice or any cooked grain.

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You can feel good when you make these Italian Chicken Sticks, because they’re baked, not fried. These are guaranteed to please, not only your kids, but the gang when they come over to watch the game. Even the most picky eater will love these Italian Chicken Sticks! They’re also good to make ahead and heat up for when you have to eat and run.

1. Preheat your oven to 500 degrees.

2. Put three slices of whole wheat bread in a blender; pulse until you have fine crumbs. Pour the crumbs onto a cookie sheet and place in the oven to toast, while it’s heating up. This will take only a few minutes, don’t over toast the crumbs.

3. Measure into a small bowl ½ cup grated Parmesan cheese, 1½ teaspoons of dried thyme, basil, and oregano; ½ teaspoons of garlic powder, salt and pepper.

4. Cut 3 boneless chicken breasts into ½ inch strips. Remove the bread crumbs from the oven and mix with the cheese and herbs. Dip the chicken strips in olive oil, then dredge in the bread and cheese mixture. Place the chicken strips in a single layer on a baking sheet, for extra crisp chicken pieces, first place a wire rack on the baking sheet.

5. Turn the oven down to 375 degrees and bake for about 20 minutes, until chicken is no longer pink. Serve with marinara sauce for dipping.

It makes my mouth water, just thinking about these yummy chicken sticks.

You’ll need:
2 large boneless chicken breasts, cut into 1 inch strips

2 cups already cooked brown rice

3 tablespoons coconut oil

1 mango, peeled, pitted, and chopped into small pieces (use a potato peeler to peel the mango) or drain on can of organic mangos.

1 cup chicken broth

Flour

Method:
1. Heat the already cooked brown rice over a low heat

2. Coat the chicken fingers with the flour.

3. Melt the coconut oil over medium heat.

4. Add the floured chicken fingers. Turn when slightly browned.

5. Add the chicken broth and mango pieces. Stir and simmer for 5 to 10 minutes, until the mango separates and melds with the chicken broth.

6. Spoon the chicken mixture over the rice to serve.

Papa’s Pizza
Yield: 2 Pizzas

1 package yeast (one scant tablespoon)
1 cup to 1½ cups warm water (about 110 degrees)
3½ cups bread flour
¼ cup coconut oil (or olive oil)
1 teaspoon salt
16 ounce jar of your favorite Marinara Sauce (I use half of a 32 ounce a jar of White Linen Collection All Natural Marinara Sauce, divided between 2 pizzas.)
1 tablespoon extra virgin olive oil per pizza
1/4 teaspoon garlic powder per pizza
1 1/2 teaspoons of oregano & basil (or other Italian seasoning) for each pizza
Salt & Pepper
1 pound grated Mozzarella cheese (divided)
Optional toppings: Sliced black olives, already browned ground beef, sliced veggies like green peppers, artichoke hearts, tomatoes, sun-dried tomatoes, onions, mushrooms, etc.

1. Measure 1/2 cup warm water (about 110 degrees) into a 2- cup measuring cup. Sprinkle the yeast over the water and let stand until swollen, about 5 minutes.

2. Place the balance of the flour, coconut oil (or olive oil), salt, and water into standing mixer with the paddle and combine the ingredients. When the dough forms a cohesive mass, stop the mixer and switch to the dough hook for kneading. If the dough doesn’t form a ball, stream in a little more warm water.

If using a food processor: Slowly stream the warm water, until the flour begins to form a ball. (Occasionally, a little more warm water may be needed. You are looking for a soft dough, but not too sticky.) Remove from processor and knead for about five minutes.

3. Place the dough in a glass or metal bowl. Cover and place in a 150 degree preheated oven (turn off oven).

4. Let the dough rise in the warmed oven, after about an hour, the dough should be doubled. Punch down the dough and knead a few more minutes.

5. Divide the dough in half. Pat out into 2 circular pieces (Use a rolling pin sparingly, as it rolls out the air bubbles.). Place on two pizza stones* (or other pizza pans) .

6. Top each pizza with the marinara sauce and sprinkle olive oil, oregano, basil (Italian seasoning, salt and pepper on top of the marinara sauce. Spread the grated Mozzarella cheese on top of each pizza.

7. Heat oven to 500 degrees and bake for approximately 15 minutes. Pizza is done when the edge of the crust is golden brown and the toppings sizzle.

*As far as I’m concerned, a pizza stone makes the best pizza. Because of its composition, it absorbs, so never use soap on it. Never rub oil on it (as you would season an iron pan. Clean it with plain water (some say not to even use water) and if needed baking soda.

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