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!

  • Lynne Chessin
    Posted at 08:11h, 04 February Reply

    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.

    • Deborah Enos
      Posted at 10:49h, 07 February Reply

      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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