Parmesan and Thyme Roasted Chicken

 

 Chicken

Seems like it's one thing you just can't get away from. At our house, we eat a very little amount of meat and chicken is basically our meat of choice so I'm always trying to come up with new ways to prepare it. This version came to life out of  a desire to use the abundance of lemon thyme that I have taking over my porch window box. If you've never had lemon thyme, it's really a nice herb. Light, fresh and of course, lemony... if lemony is a word. Well it is today! Another great use for the herb is roasted potatoes. So, if you're like me and need ever-changing chicken recipes in hopes your family will continue to eat it while desperately try to provide your kiddos with the proper amount of protein in their limited diets, try this quick and delicious version.

 

Preheat the oven to 375 degrees

 

Ingredients:

chicken breasts- I buy thinly sliced, already trimmed and use 5 of them

extra virgin olive oil

salt- the most important one. Don't be afraid of salt!

pepper

garlic powder

any chicken seasoning spice blend- chicken seasoning grinder at Aldi that I love

leaves of 2-3 sprigs of lemon thyme

parmesan cheese

 

Drizzle the chicken with olive oil and then add your desired amounts of seasoning to each one. Place it seasoned side down onto your baking dish, I used a pizza stone, and then season that side. Bake at 375 degrees for 20 minutes. Until golden brown.

 

 



Whole grain/flax seed wrap with cucumber, feta, parmesan and thyme roasted chicken.

 

 

Pumpkin Pie Bread with a Dark Chocolate Oatmeal Crumb Topping

Preheat oven to 325 degrees

Ingredients:

1 15oz can of pure pumpkin

1 cup of coconut oil or light olive oil
1 cup unbleached sugar

3 eggs

1 tsp vanilla

3 cups of whole wheat pastry flour or unbleached flour

1 tsp nutmeg

1/4 tsp ginger

1/4 tsp cloves

3 TBSP cinnamon

1 tsp salt

1 tsp baking soda

Crumble ingredients:

1 cup of whole oats

1/3 cup of coconut oil or butter

1/4 cup of sugar

pinch of salt

1/3 cup of dark chocolate chips

Combine the pumpkin, oil, eggs and vanilla until very well incorporated. Add in the dry ingredients and mix just until smooth. Seperate into two small, greased, loaf pans. Top with the crumble mixture. The crumble will cause the baking time to vary. Bake for 1 hour then check with toothpick and continue baking until the toothpick comes out clean.