Name: Dr. Marisa's Pine Nut/Herb Baked Chicken with Tomatoes
Cook time: 25 min
Total time: 25 min
Yield: 8
Ingredients: [Tomatoes and Herbs]; 6 cups cherry or grape tomatoes cut in half (can use any color – mixing colors looks nice); 1/4 cup white wine; Handful of parsley (roughly chopped); 6 large or 12 small basil leaves (roughly chopped); Extra virgin olive oil to drizzle; *Reserve ingredients 3-5 until the end before serving; [Pine Nut Herb Topping]; 8 garlic cloves; 1 cup pine nuts; Palm full of fresh oregano; 1 large sprig thyme (leaves only – discard the stems); 1/4 cup Pecorino Romano sheep or cow cheese (if buying whole, use about 1′” by 1″ piece); 1/4 teaspoons red hot pepper flakes (optional); 3 tablespoons cooking oil (such as coconut or extra virgin olive oil); 8-10 chicken thighs pounded thin, then lightly seasoned with salt, peppe, and cumin

Seasoned Roasted Chickpeas

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This recipe is GREAT “as is” for a yummy protein snack, added to a salad or any dish where you want some extra crunch.

Author: Marisa Bosler, Bosler Nutrition

Ingredients

Canned (must be rinsed thoroughly) or pre-cooked chickpeas, patted dry
Your favorite seasonings
Instructions

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Instructions

Preheat oven to about 425 degrees F.
Toss chickpeas in your favorite oil until lightly coated, and sprinkle with any favorite seasoning such as salt and pepper, garlic, hot pepper flakes, oregano, basil, taco flavors, etc. Don’t be afraid to try new flavors.
Place chickpeas in a roast pan, pie dish or tray with sides. Shake pan to shake chickpeas once or twice between cooking to move them around a bit.
Roast chickpeas until golden and crunchy.

Find it online: https://www.weaversorchard.com/cooking-with-herbs/