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Deborah’s Kitchen: Saucy Garlic Chicken


  • Organic chicken thighs, 5 (5-oz) pieces
  • 2 cups of marinara sauce (low or no sugar)
  • Onion, chopped, 1 cup
  • Garlic, chopped 1/3 cup (I use more, about ½ cup, I love garlic!)
  • ¾ cup of pitted kalamata olives, halved
  • ¼ cup of chopped flat leaf (fresh) parsley
  • 2-3 oz of crumbled Feta cheese


In a large skillet, heat 2 Tbs of olive oil over medium heat. Add the onions and garlic and cook until soft. Remove onion/garlic mixture from the pan and set aside. Season chicken with sea salt and pepper. Add chicken to the skillet and cook about 5 minutes each side.

Add the onion and garlic mixture on top of the chicken, stir and let cook for 5 minutes. Add the marinara sauce and olives; reduce heat to low and cook until chicken is fully cooked. Sprinkle with parsley and cheese.

Spoon chicken and sauce over brown rice or high fiber pasta.

Makes great leftovers!

  1. I am awaiting your book and can’t wait to get started on it. Thank you for informing what you do everyday.I have a question: When you drink the green tea, do you drink it plain? You see all teas cause nausa for me unless I put milk and sugar.I am not a user of sugar so I drink coffee with whole milk or half and half only and it does not botherr my stomach. Any suggestions on how I could enjoy green tea ? Thank you.

    • Have you tried using stevia? Or truvia? It’s an all natural sweetener. Since you have my book, read the chapter on “Sweet Alternatives”. I list my favorite healthy sweeteners. Have you tried different brands of green tea? It took me some time to find a mild one that would work for me. Also, perhaps you are steeping the tea for too long? I just let my brew for about a minute. This makes a mild cup of green tea but it still has its nutritional properties.

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