Mediterranean Chicken – Instant Pot or Oven Roasted

This is a simple, yet exotic recipe that highlights so many fabulous flavors and textures. You will feel like a gourmet cook when you serve it. This recipe is great served with any vegetable or with grilled halloumi (greek goats milk cheese).

4 free range chicken breasts, bone in, skin on
Natural Salt and pepper
1 tablespoon coconut oil
4 tbsp Za’atar spice (add 1/4 cup olive oil if dry spice) *see below for the kind I used)
1/4 cup pine nuts
1/4 cup sun-dried tomatoes
1/2 onion, cut in chunks
1/2 cup kalamata olives, pitted
3 cloves garlic, minced
1/2 cup filtered water
1/2 cup chopped fresh parsley leaves
Olive oil for drizzling

Sprinkle chicken generously with salt and pepper. Heat oil on sautee function on the Instant Pot. Brown chicken, skin side down first until browned. Brown the other side. Remove chicken and set aside. Add onion and saute until translucent. Add garlic and saute for 1 more minute. Rub 1 tablespoon of za’atar over each breast being sure to get some underneath the skin. Add the chicken back into the pot and add the remaining ingredients except for parsley and olive oil. Set Instant Pot on Meat setting and cook for 12 minutes. Do a quick release when done and serve.

ROASTING METHOD:  Brown chicken in a cast iron dutch oven and add the rest of the ingredients and roast in a 425 degree oven until done.

This is the Za’atar I used for this recipe

Meatloaf

Here is another traditional favorite that everyone will love.

1 Pound Grass Fed Ground Beef
1 Small Yellow Onion, Chopped
1 Clove Garlic, Minced
1⁄2 Cup Flat Leaf Parsley, Finely Chopped
1 Large Cage Free Egg, Lightly Beaten
1 Cup Sprouted Grain Bread, Lightly Toasted and Processed into Crumbs
2⁄3 Cup Organic Tomato Paste, or Fruit Sweetened Ketchup (no sugar), Divided 1 Teaspoon Sea Salt
1⁄2 Teaspoon Pepper

Preheat oven to 375oF. In a medium bowl, combine chopped onion, garlic, parsley, egg, and 1⁄3 cup ketchup. Add breadcrumbs and beef. Season with salt and pepper. Mix until well combined. Place mixture in a 6 cup capacity loaf pan (8 x 4 inch) or simply shape into a loaf in a glass baking dish. Pat gently to make a rounded top. Do not pack. Bake meatloaf 50 minutes. Remove from oven; brush with remaining 1/3 cup tomato paste or ketchup. Return to the oven; Bake until an instant-read thermometer inserted into the center of the loaf reads 160oF, approximately 10 – 20 minutes. Cool meatloaf for 10 minutes in the pan before slicing.

Chicken Asparagus Marsala

Asparagus always give a dish an elegant flair. Here, it also adds beautiful color.

4 Free Range Chicken Breast Halves, Boned and Skinned
10 Ounces Asparagus Spears, Cut
2 Tablespoons Butter
1 Tablespoon Coconut or Grapeseed Oil
1⁄2 Pound Mushrooms
1⁄4 Cup Marsala Wine
1⁄2 Teaspoon Salt
1⁄4 Cup Water
1⁄8 Teaspoon Pepper
1 Tablespoon Parsley, Chopped Diagonally into Pieces

Pound the chicken pieces to 1⁄4-inch thickness. Melt the butter in a frying pan over medium-high temperature. Add chicken and cook, turning, for about 5 minutes or until the chicken is brown. Remove chicken and set aside. To the drippings remaining in the frying pan, add the asparagus and mushrooms and cook, stirring, for about 3 minutes. Return the chicken to the pan, add the marsala wine, water, salt, and pepper.
Bring the mixture to a boil for 2 minutes to reduce the liquid. Reduce heat, cover and simmer for about 3 minutes or until the chicken and vegetables are tender. Arrange the chicken on a serving platter. Spoon the vegetable sauce over the chicken. Sprinkle with chopped parsley and serve.

Chicken Cacciatore

This is a classic dish that is sure to be part of your regular menu rotations.

2 Pounds Chicken Pieces
1 Medium Onion, Sliced
1⁄2 Medium Green Pepper, Chopped
1⁄4 Cup Olive Oil
1 Garlic
1 Can Plum Tomatoes (16 Ounces)
1 Tbl Parsley, Chopped
1⁄2 Teaspoon Oregano, Crushed
1⁄4 Teaspoon Thyme
3⁄4 Teaspoon Salt
1⁄4 Teaspoon Pepper
1⁄4 Pound Mushroom, Sliced

TIP: You can modify this recipe by using skinless, boneless chicken breasts.

Heat oil in large skillet. Add chicken pieces, brown and set aside. Add onion, green pepper and garlic. Cook until onion is tender. Force Italian plum tomatoes through a strainer to remove seeds. Add tomato liquid, parsley, oregano, thyme, salt and pepper to skillet. Cook over low heat for 15 minutes;
stir occasionally. Add chicken; cover and cook over low heat 45 minutes. Stir occasionally. Add mushrooms. Cook uncovered 15 minutes or until sauce is desired consistency.

Chicken Savoy

This chicken is juicy and delectable plus simple to prepare.
4 Boneless Skinless Chicken Breasts
1⁄8 Cup Extra Virgin Olive Oil
2⁄3 Cup Water with 1 Tablespoon Sea Salt
2 or 3 Cloves of Garlic, Minced or Grated
1⁄2 to 1 Teaspoon Dried Oregano or Basil
Sea and Pepper to Taste
1⁄4 Cup Grated Italian Romano Cheese 3 Tablespoons Balsamic Vinegar

Preheat oven to 450oF. Place the chicken breasts in a 9 x 13 or other shallow baking dish. Cover the chicken with a mixture made of the water, salt, and olive oil. Grate or mince the garlic and sprinkle it on the chicken breasts. Sprinkle the salt, pepper, and other seasoning over the chicken. Sprinkle the Romano cheese over the chicken. Bake at 450oF for 20 to 30 minutes, or until chicken is cooked through. Remove the dish from the oven, and pour off the excess fluid, leaving the chicken in the baking dish. Drizzle with the balsamic vinegar and serve.

Endless Chicken Salad

This recipe is so versatile and will get you compliments every time you make it.

4 Chicken Breasts, Cooked and Shredded or Chopped
1⁄2 – 2⁄3 Cup Avocado Mayonnaise (Store Bought – Check Ingredients)
2 Teaspoons Fresh Lemon Juice

Choose Your Favorites:

Core Plan Add-Ins:
Shredded Carrots
Chopped Apples
Chopped Grapes
Dried Cranberries
Raisins
Mustard

Core and Advanced Add-Ins:
Curry Powder
Gomasio
Chopped Celery
Chopped Pickles
Raw Pecans, Chopped
Raw Walnuts, Chopped
Raw Almonds, Sliced or Slivered

Mix any of the above ingredients with the chicken, mayonnaise and lemon juice.