• 4 Chicken Breasts (approximately 2 pounds)
• 1 tsp garlic salt
• 1/2 tsp black pepper
• 2 Tbsp Olive Oil
• 1 onion thinly sliced (1 cup)
• 1 (14.5 oz) can diced tomatoes with juices
• 1/2 cup balsamic vinegar
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tsp dried rosemary
• 1/2 tsp dried thyme
• Optional: Garnish with fresh thyme leaves

1. Sprinkle both sides of the chicken with garlic salt and pepper
2. Heat oil in a large skillet over medium heat. Add onions and cook stirring for 3-5 minutes until browned). Transfer to a bowl
3. Add chicken to skillet and cook about 5 minutes per side
4. Top chicken with onions, tomatoes, and balsamic vinegar. Sprinkle with basil, oregano, rosemary and thyme. Bring to a boil. Reduce heat, and simmer covered until the chicken Is done (approx. 15-20 min)
5. Optional: Serve garnished with fresh thyme leaves

• 4 boneless skinless chicken thighs
• 1 tablespoon flour, plus more for dredging
• 3 tablespoons olive oil
• 2 tablespoons capers (drained)
• 3/4 cups chicken broth
• 3 tablespoons fresh lemon juice
• 2 tablespoons butter
• Salt and Pepper to taste

1. Season chicken with salt and pepper. Dredge in flour, tapping off excess
2. Heat a skillet over high. Add olive oil. Add chicken and cook until cooked through (approximately 4-5 minutes each side). Transfer chicken to a plate
3. Add flour to skillet and cook for about 30 seconds. Add capers and chicken broth. Once it boils, add lemon juice and butter.
4. Once the butter melts, return chicken to skillet, coat in sauce and simmered until thickened.
5. Serve with white rice or vegetables

• 6 chicken thighs
• 2 bell peppers, halved. I used Green but other colors can be used
• 1 medium onion, halved
• 6 garlic cloves
• 1/2 cup olive oil
• 1 tablespoon grated lemon zest
• 1/2 cup lemon juice
• 1/4 cup red wine vinegar
• 2 tsp salt
• 1 tsp dried oregano
• 1 tsp paprika
• 1/4 tsp pepper
• 2 bay leaves

1. Preheat broiler to high. Spray a baking sheet with cooking spray. Place bell peppers, onion and garlic on the prepared pan. Broil on the top rack until charred on all sides. About 8 minutes turning the vegetables every 2 minutes.
2. Chop the vegetables and transfer to a blender. Add olive oil, lemon zest and juice, vinegar, 1 tsp salt, oregano, paprika, and pepper. Puree until smooth
3. Add the chicken and sauce to a pot. Sprinkle with 1 tsp salt. Add bay leaves. Cook covered until chicken is done. Approximately 30 minutes.
4. Serve with baked sliced potatoes

• 2 medium oranges
• 1 1/2 potatoes, cut into wedges or squares
• 1 tbsp dry rosemary
• 1/4 cup Olive Oil
• 2 1/4 tsp salt
• 1/4 tsp pepper
• 5-6 chicken thighs (with skin or skinless)
• 1 tbsp balsamic vinegar
• 1/4 tsp honey
• 1/2 cup olives pitted and cut into pieces
• 1 oz parmesan cheese

1. Place an empty baking pan in the oven and preheat to 425 degrees
2. Slice 1.5 oranges into thin slices and place in a bowl. Add rosemary, potatoes, 1 tbsp olive oil, 3/4 tsp salt, and pepper to orange slices and toss to coat. Scatter this mix over the preheated pan. Bake until potatoes start browning (approx. 15min)
3. Season chicken with 1 tsp salt and 1/8 tsp pepper. Heat 2 tbsp oil in a skillet and add chicken until it turns golden (5 to 7 minutes). Turn chicken and cook for about 5 minutes on the other side. Transfer to the baking sheet with the potatoes, return to oven and bake for about 20 more minutes. (Until potatoes are browned and chicken is done).
4. Squeeze juice out of the remaining half orange and mix in a bowl with balsamic vinegar, honey, 1/2 tsp salt and 1 tbsp oil. Remove pan from the oven. Scatter olives and parmesan cheese and drizzle with the juice mixture
5. Sprinkle with more rosemary if desired

Quinoa:

• 2 cups chicken broth
• 1 cup quinoa, rinsed and drained
• 1/2 cup chopped green onion
• 1 1/2 tsp lemon juice
• 1/4 tsp salt

1. Bring broth to a boil in a saucepan. Stir in quinoa and let it boil again.
2. Reduce heat to low and simmer covered until quinoa is tender.
3. Remove from heat and keep covered
4. Before serving, mix in green onion, lemon juice and salt

Chicken:

• 6 boneless skinless chicken breasts (approx. 2 pounds)
• 1 1/2 tsp cumin
• 1 1/2 tsp onion powder
• 1 1/2 tsp paprika
• 1/8 tsp pepper
• 1 tsp salt
• 1 1/2 tsp vegetable oil

1. Mix cumin, onion powder, paprika, pepper, salt in a small bowl
2. Pat chicken dry with paper towels and rub spice mixture on all sides
3. Heat oil in a skillet over medium-high heat. Add chicken, cover and reduce heat to medium. Cook until chicken is done (approx. 10 min).
4. Transfer chicken to a plate and let it rest

Avocado Sauce:

• 1/2 large avocado or 1 small one peeled and pitted
• 1/2 cup water
• 1/4 cup plain greek yogurt
• 2 tsp lemon juice
• 1/2 tsp garlic powder
• 1/4 tsp salt

1. Mix avocado, yogurt, water, lemon juice, garlic powder and salt in a blender until smooth

Serve chicken on top of quinoa and add avocado sauce

• 1/4 cup soy sauce
• 2 Tbsp honey
• 1 tsp dry ginger
• 2 tsp minced garlic
• 1 Tbsp brown sugar
• 4 boneless skinless chicken breasts (approx. 1 1/4 pound) cut into thin strips
• 1/4 tsp salt
• 1/8 tsp pepper
• 1 Tbsp vegetable oil

1. Mix soy sauce, honey, ginger, garlic and brown sugar in a bowl.
2. Sprinkle chicken with salt and pepper
3. Heat oil in a skillet. Add chicken and brown on both sides (add more oil if needed).
4. Pour sauce over chicken. Simmer uncovered until sauce thickens (approx. 10 minutes)
5. Serve with white rice or cauliflower rice

• 3 chicken breasts cut into thin cutlets (approx. 1 pound)
• 1/4 tsp salt
• 1/8 tsp pepper
• 1/2 cup flour
• 2 Tbsp. vegetable oil
• 1 clove garlic
• 1 cup chicken broth
• 1/2 lemon sliced
• 3 Tbsp fresh lemon juice
• 2 Tbsp capers
• 3 Tbsp butter
• 2 Tbsp Italian Parsley

1. Season chicken with salt and pepper, and cover with flour. Shake off excess flour
2. Heat oil in skillet and add the chicken until golden brown on both sides. Remove chicken from pan and drain excess oil
3. Add garlic to skillet and cook for a minute. Add broth. Scrape any brown bits from the bottom of the skillet. Stir in lemon slides and bring to a boil
4. Cook stirring until sauce reduces. Add lemon juice and capers and simmer until sauce is slightly thickened.
5. Drop butter in. Add chicken and then parsley on top. Serve hot.

• 1/4 cup orange juice, plus 1 orange sliced
• 2 tbsp fresh lime juice (1.5 limes)
• 5 cloves garlic, minced
• 1/2 cup + 2 tbsp olive oil
• 1/2 cup fresh parsley
• 8 skin-on, bone-in chicken thighs
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• 2 green plantains
• 1 onion cut into wedges
• Salt and pepper

1. Combine orange juice, lime juice, garlic, 1/2 tsp salt a a pinch of pepper in a blender until combined. Let sit for 5 minutes. Turn blender back on and slowly pour 1/2 cup of olive oil.
2. Remove 1/2 cup of the mixture and set aside for the marinade
3. Add parsley to the remaining mixture in the blender and puree until smooth. Season with salt and pepper. Transfer the sauce to a bowl, cover and refrigerate
4. Season the chicken with salt and pepper. Place in a bowl and add the reserved marinade, cumin and oregano. Rub util evenly coated. Cover and refrigerate 1 to 4 hours.
5. Preheat over to 450 degrees. Let the chicken come to room temperature. Toss plantains and onions on a baking sheet with the remaining 2 tbsps of olive oil. Season with salt and pepper. Spread out on the baking sheet. Nestle the chicken, skin side-up, and orange slices among the plantains and onions.
6. Roast until the plantains are tender, about 20 minutes. Remove the plantains to a cutting board and stand them on a cut side. Flatten them with the bottom of a ramekin, and return them to the baking sheet, setting them flat in the pan juices. You may need to add extra olive oil on top of the plantains if they look dry.
7. Return the pan to the oven and roast until the chicken is browned, 20 to 25 more minutes. Sprinkle with chopped parsley, server with the sauce on the side.