Lemon Thyme Chicken

This Lemon Thyme Chicken is perfect for a simple and elegant meal. With only a few ingredients and some time in the oven, your meal will be ready in no time!

Ingredients

2 Organic Chicken Breasts (I used the wings as well)

1 whole lemon cut into thick slices

4-6 Springs of fresh Thyme

2 Tablespoons Organic Olive Oil

Sea Salt and Pepper

Directions

Preheat the oven to 350 degrees F. Simply place the chicken into a baking dish and coat with the olive oil, thyme, lemon slices and season well with sea salt and pepper. Place the baking dish into the oven for 35-45 minutes until the chicken is baked through. *No need to cover the chicken with foil, it hold enough moisture from the lemon and olive oil.

This dish pairs beautifully with Sweet Potato Gnocchi with Fried Chestnuts and Thyme or Arugula Salad with Roasted Beets Goat Cheese and Pistachio

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Organic Chicken and Red Beet Pot Pie

Whenever I think about Chicken Pot Pie I remember the first time my mom made it for dinner, I was probably about 5 or 6 years old and I tried it and I wanted nothing to do with it! Lets just say after my dad attempted to spoon feed me, and I refusing the chicken pot pie, I got sent to my bed room. So, after a long and dramatic few hours, I got to come out and go back to the kitchen and try again.. and before my eyes was a perfectly made Peanut Butter and Jelly Sandwich,  waiting for me on a white paper plate with the words”I Love You” written on it… I love my mama 🙂

As a child Chicken Pot Pie was obviously not a food favorite of mine, but now as a women with matured taste buds, it is way up there on my list of favorites! With this recipe, I wanted to combined a taste of traditional with something a little bit different and more simple.

So here is goes for my Organic Chicken and Red Beet Pot Pie

Ingredients

4 oz Organic Unsalted Butter, Cold and Cubed

5 Tablespoons Ice Cold Water

1/2 Cup Whole Wheat Flour

3/4 Cup All Purpose Flour

1/2 teaspoon Sea Salt

1 Organic Chicken Breasts, Seasoned, Cooked and Cubed

1/2 Cup Onions, Chopped

1 Cup Organic Red Beets, Peeled and Cubed

1/2 Cup Organic Chicken Stock

1 Tablespoon Fresh Chives, Chopped

1 1/2 Tablespoon Fresh Parsley, Chopped

2 teaspoons Fresh Thyme, Chopped

2 Tablespoons Organic Unsalted Butter

Sea Salt and Pepper

Directions

In a bowl combine the flour, butter and salt. Begin to work the dough with your hands and slowly add the water until it resembles a sand like texture then form it into a ball, cover with plastic wrap and set in the fridge to chill for about 20 minutes.

Meanwhile…

In skillet over medium heat combine the butter, beets and onion. Cook until the beets are tender and the onions are browned. Then you may add in the cubed chicken, herbs, stock and a pinch of sea salt and pepper. Turn heat down to low and allow to simmer for about 10-15 minutes. Set aside to slightly cool.

When you are ready to assemble your pot pies, retrieve the dough from the fridge and roll out to the width of a pie crust. Cut to fit the ramekins and place one piece on the bottom, then layer in some of the pot pie filling then top with another piece of the dough and press together with your fingers. When I made my pies I got so excited to make them that I hurried and pilled in the filling before realizing I forgot to put a piece of dough in the bottom of the ramekin.. So mine only has a “Top.” But it still turned out fantastic!

When you are ready to bake, preheat the oven to 375 degrees F and bake for 35-45 minutes until the dough is browned and flaky.

Enjoy this semi-traditional delicious Organic Chicken and Red Beet Pot Pie

Chicken and Kale Pasta in an Herb Cream Sauce

Pasta… One of the most satisfying dishes ever! It is hearty, fulfilling and so versatile. With this delicious combination of ingredients I have chosen I know you will adore this dish as much as we did.

Ingredients:

2 Large Organic Chicken Breasts, cut into cubes

2 Large stems of Organic Kale, rinsed well and chopped

1/2 packet of your favorite Pasta (I chose Organic Spaghetti because I love to twirl it on my fork.)

1/2 C Organic Cream

2 T Olive Oil

Bunch of Oregano and Chives

Some Parsley and chive stems for garnish

Sea Salt and Pepper

Directions:

Bring a large amount of salted water to a boil and cook pasta to al dente. (Reserve some of the pasta water.)

In a medium to large pan heat your olive oil and cook your kale till it is soft and wilted. Then remove the kale and set aside.

Salt and pepper both sides of the cubed chicken then place your chicken to the pan you used to cook the kale, you may need to add a bit more olive oil if there in none left over from the kale.

Allow the chicken to brown on both sides, about 3-4 minutes per side.

Then add the cream and herbs to the chicken and simmer the mixture for about 8 minutes.

Taste test to see if you need to add more salt and/or pepper.

When you are ready to serve add a little of the reserved pasta water to the cream mixture to thin it out a bit. Then add your kale and mix it together.

For plating, place some pasta on your plate then spoon the chicken mixture on top and garnish with parsley and chive stems.

Simple and delicious.

Bon Appetite!