Chicken with Lemon and Olives

PREP TIME: 60 minutes
SERVINGS: 4

This recipe can also be used on other meats such as Cornish hens and pork chops and result in the same great flavors. If you cannot find Meyer lemons you can substitute with organic lemons that have a thinner skin.

INGREDIENTS:

- 3 lb. chicken quartered
- 1/4 cup extra virgin olive oil
- 1/4 cup dry white wine
- 2 Meyer lemons, quartered
- 20 Kalamata olives*
- 2 Tbs. chopped fresh mint
- 1 Tbs. chopped fresh thyme
- 1 Tbs. chopped fresh sage
- salt and pepper

MACROS:
per serving

16 G of Protein
32 G of Fat
3 G of Carbs


*NOTE: Diving Organic whole kalamata olives or Peloponnese pitted kalamata olives are good options to purchase.

INSTRUCTIONS:

1. Preheat oven to 400°F.
2. Place the chicken in a large baking dish and pour in the olive oil and wine.
3. Nestle the lemons around the chicken.
4. Then, sprinkle the olives, mint, thyme and sage over all.
5. Season with salt and pepper to taste, noting that the olives will add some saltiness to the mix.
6. Cover and transfer to the preheated oven.
7. Roast for 30 minutes; then lower the temperature to 350°F and continue to roast until the chicken is golden brown and cooked through, about 20 minutes more.
8. Remove from the oven and transfer the chicken to a serving platter.
9. Spoon the lemons and olives around the chicken and pour the pan sauce into a gravy boat.
10. Serve hot or at room temperature.

Chicken with Lemon and Olives

Pesto-Roasted Chicken

PREP TIME: 50 minutes
SERVINGS: 2 servings

Roasted chicken is a versatile dish that can be easily mastered. The pesto sauce can be store-bought, just be sure to get a pesto that uses olive oil to ensure you are getting the health benefits as well as the great flavor that comes from olive oil.

INGREDIENTS:

- 2 (6 oz.) bone-in chicken thighs with skin
- 1/2 cup fresh sheep's milk ricotta (whole milk)
- 1/4 cup pesto
- salt and pepper
- 2 Tbs. butter, melted

MACROS:
per serving

42 G of Protein
60 G of Fat
3 G of Carbs

INSTRUCTIONS:

1. Preheat oven to 375°F.
2. Rinse the chicken under cold running water and pat dry.
3. Place it on a clean cutting board.
4. Combine the ricotta with the pesto, beating to blend completely. Taste and, if necessary, season with salt and pepper to taste.
5. Using your fingertips, carefully push back the skin from the chicken thighs.
6. Then, working with just a small handful of the ricotta mixture at a time, scoop it up and begin patting it over the flesh wherever you have loosened the skin. You should have a smooth, even layer of ricotta under the skin.
7. Place the melted butter in a small bowl.
8. Using a pastry brush, lightly coat the exterior of the chicken with the butter and season with salt and pepper to taste.
9. Place the chicken, on a lined baking pan and transfer to the preheated oven.
10. Roast, basting frequently with the remaining butter, until the skin is golden brown, the ricotta has puffed somewhat, and a meat thermometer inserted into the thickest part of the thigh reads 160°F, about 35 minutes flipping once after 20 minutes.
11. Remove the chicken from the oven and serve with your choice of vegetables.

Pesto-Roasted Chicken

Adobo Pork

PREP TIME: 40 minutes
SERVINGS: 2

This is a new take on a traditional Filipino dish. The coconut milk helps bring down the heat of the peppers but be sure to reduce if you are sensitive to spicy foods.

INGREDIENTS:

1 1/2 Tbs. coconut oil
1/2 medium onion, sliced
1 tsp. minced garlic
8 oz. pork tenderloin, cut into bite-size pieces
1/2 Tbs. pepper
1/2 Tbs. white vinegar
1 bay leaf
1 cup unsweetened coconut milk*
1 Tbs. toasted unsweetened coconut flakes

MACROS:
per serving

24 G of Protein
25 G of Fat
3 G of Carbs



*NOTE: Pacific original unsweetened coconut milk is a good option to purchase.

INSTRUCTIONS:

1. Heat the oil in a large saucepan over medium heat.
2. Add the onion and garlic and cook, stirring frequently, until beginning to color, about 5 minutes.
3. Do not allow the garlic to burn.
4. Add the pork, season with the pepper, and cook just until the pork begins to color, about 5 minutes more.
5. Stir in the vinegar, bay leaf and coconut milk.
6. Bring to a simmer, and stir frequently, until the pork is just cooked, about 20 minutes. A meat thermometer will show an internal temperature of 145°F for the pork when done.
7. Remove from the heat and serve, sprinkled with the toasted coconut.

Adobo Pork

Lamb and Fennel with Mint Salad

PREP TIME: 45 minutes
SERVINGS: 2

This recipe is packed with the flavors and aromas of Greece. This salad is a crowd-pleaser and will make a great weeknight dinner. It is best to go to specialty grocery stores for the lamb as some of the larger grocery stores don't often carry it

INGREDIENTS:

- 1 large fennel bulb
- 2 Tbs. extra virgin olive oil
- 1 Tbs. red wine vinegar
- 1 Tbs. chopped fresh oregano
- salt and cracked black pepper
- 10 oz. boneless lamb loin
- 1/2 cup fresh mint leaves
- 2 oz. feta cheese, crumbled*
- 1 Tbs. freshly squeezed lemon juice
- 2 Tbs. toasted pumpkin seeds

MACROS:
per serving

32 G of Protein
62 G of Fat
11 G of Carbs



*NOTE: Organic Valley feta cheese crumbles is a good option to purchase.

INSTRUCTIONS:

Preheat oven to 400°F.
Line a baking sheet with parchment paper and set aside.
Trim off any dark or damaged pieces from the fennel bulbs, leaving the bulb intact and reserving the fronds.
Using a sharp knife, cut the fennel bulbs lengthwise into 8 slices total.
Chop enough of the fronds to yield 1 Tbs., reserving the remainder in their feathery state for the salad (you will need about 1/3 cup).
Combine the oil, vinegar and oregano with the chopped fennel fronds.
Season the mixture with salt and cracked pepper to taste.
Generously coat the fennel slices and the lamb with the seasoned oil.
Lay out the fennel slices on the prepared baking sheet and place the lamb on a rack in a small roasting pan.
Transfer both to the preheated oven and roast until the fennel is nicely colored and cooked through, and the lamb is cooked to 140°F for rare, about 12 minutes, or until cooked to the desired degree of doneness.
1. While the fennel and lamb are cooking, make the salad.
2. Combine the mint with 1/3 cup of the reserved fennel fronds and the feta in a serving bowl.
3. Sprinkle lemon juice over the top and season with salt and pepper to taste. Toss to coat.
4. Remove the lamb from the oven and set aside to rest for 5 minutes.
5. Cut the lamb crosswise into thick slices.
6. Place slices of the roasted fennel in the center of 2 dinner plates.
7. Top with an equal portion of the sliced lamb.
8. Mound the salad on top, sprinkle with pumpkin seeds, and serve immediately.

Lamb and Fennel with Mint Salad