NOTE:  The chicken in the photo above is made by using fresh, not frozen, organic chicken tenders (or cutting chicken breasts in half).  Place the chicken into a skillet on the stovetop over low heat with just a tad of extra virgin olive oil. Season each chicken piece with Herbs du Provence (on both sides) and sprinkle a bit of garlic salt over the chicken as well.  When the chicken is cooked and a light golden brown, add in a bit of freshly squeezed lemon juice over the top for a tasty, moist chicken. Remove from the heat and serve immediately!

The salad below includes the recipe above for “Roasted Brussels Sprouts and Winter Beets.” Once the roasted veggies are prepared, measure out 2 cups of the veggies and place them in a large bowl. Add a few cups of arugula and diced walnuts to the bowl. Toss with a squirt of lemon juice (or balsamic vinegar), a bit of extra virgin olive oil,  freshly ground black pepper, and garlic salt. For extra zing, you could also add some Gorgonzola crumbles!

Roasted Beet Salad, c

 Recipes Courtesy of Maryann Ridini Spencer,