In a blender, blend olive oil with rosemary, sage, marjoram and thyme to make a marinade. The amount of seasonings to use is up to your particular taste. A pinch of each should suffice.
Cover a defrosted or refrigerated chicken breast with the marinade and let marinade for a least 1 to 2 hours.
Add in minced ginger and garlic. I used 1 clove of garlic and 3-4 small slices of ginger and about 1/4 to 1/2 cup of red onion and a couple lemon slices. I also added black pepper, pink himalayan salt and cayenne pepper for some spice. Season to taste.
Add in your favorite vegetables. I used mushrooms and carrots.
Add in some sprigs of rosemary and thyme to the dish.
Bake at 350 for 20 to 25 minutes, or until cooked and tender.
For a side dish, I sliced up some sweet potatoes, added some organic brown sugar and organic butter and baked.
Bake at 400 degrees for 40 minutes. Alternatively, you can slice up the sweet potato and add to boiling water. Cook until slightly tender. Then place the sweet potatoes in a pan on the stove with butter, brown sugar or organic coconut palm sugar and a couple tablespoons of water. Cook until the potatoes are tender and covered in the brown sugary coating.
I try to use organic and non genetically modified ingredients when possible. The chicken used is Amish Farms brand, the sweet potato is grown locally at an amish farmers market, the butter and brown sugar are organic. The carrots, lemon, olive oil and mushroom are also organic. Ginger, garlic and red onion are conventionally farmed. See my post on how to eat organic on a budget.
What's for dinner at your house tonight?