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I’ve never had much of a love affair with cooking. But since going gluten free a few months ago, cooking and I have fallen in love. I’ve enjoyed opening myself up to new ideas. Tasting this and testing that. I’ve sought out beautiful cookbooks that flirt with my senses as I touch the glossy pages.

Over the past few months I’ve discovered quite a few recipes that are not only healthy, but delicious. Even my husband has been clamoring for more gluten free dishes.

Lately, my readers, interested in my gluten free journey, have asked me to share some of my favorite recipes.  Here’s one that I’ve made three or four times in the last month. It’s easy. It’s comfort food. It’s perfect for a cold, winter night’s supper.

That’s why I call it, “Feel Good Chicken.”

What you’ll need:

  • 1 ½  tablespoons coconut or safflower oil
  • 4 chicken breasts (with or without skin; you can also use thighs; buy free range, organic if you can)
  • 1 onion
  • 1 pint of grape tomatoes
  • salt
  • pepper
  • garlic powder
  • parsley flakes
  • 1 ¼ cups of fresh basil leaves
  • a cast iron skillet
  1. Preheat oven to 425 degrees.
  2. On the stovetop, use high heat to warm the oil in the cast iron skillet.
  3. Season both sides chicken with salt, pepper, garlic power, and parsley flakes.
  4. Place seasoned chicken in the cast iron skillet and cook for 5 minutes on each side.
  5. Remove chicken from the skillet and place in a dish.
  6. Place chopped onion, tomatoes, and 1 cup chopped basil in the skillet with the remaining oil and chicken seasoning. Cook until slightly soft, about 7 minutes.
  7. Place the chicken back in the skillet, on top of the cooked vegetables.
  8. Cover the skillet with a lid or aluminum foil and bake in the over for 30 minutes.
  9. Remove, garnish with fresh basil, and ENJOY!

photo 1

I like to serve mine with steamed green beans or broccoli. Toss either with a bit of truffle oil, salt, and pepper and you have a dish that tastes like you ordered it in a five-star restaurant.

The beauty of this recipe is that you can adapt it to whatever vegetables you enjoy. Use fennel instead of onion. Use mushrooms. Try it with squash. Use sage or rosemary instead of basil. The only limit is your creativity.

This recipe was adapted from one I found in The Paleo Diet Cookbook, a wonderful collection of grain-free recipes that will inspire you to redefine your culinary comfort zone.

Bon appétit!


Karena Kilcoyne

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