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Marry Me Chicken

February 21, 2023 • 0 comments

This recipe comes from our friend Katelyn Sweet of Energy Fitness Studios here in Washington. Use skin on breasts or substitute bone-in thighs, drumsticks or leg quarters for a super delicious, super nutritious, easy meal.
  • Servings: 4-6


  • (4-6) Chicken Thighs
  • (1 Tbs) Fresh Basil, finely chopped
  • (2) Garlic cloves, minced
  • (1 tsp) dry Oregano
  • (1/2 cup) Arugula and Spinach Mix
  • (1/2) Lemon, juiced
  • (1/2 cup) Sundried Tomatoes
  • (1/2 cup) bone broth
  • (1 tsp) fresh cracked Black Pepper
  • (1/2 tsp) Red Pepper Flakes
  • (1/2 tsp or to taste) Pink or Celtic Sea Salt
  • (1 Tbsp) Chicken Fat, Lard (or cold pressed Olive Oil)
  • (1 can) Coconut Milk
  • (1/3 cup) Nutritional Yeast
  • (1 box) Noodles (Katelyn suggests Cappello Almond Flour Frozen Noodles)


  1. Pre-heat your cast iron skillet on the stove.
  2. Add lard, chicken fat or olive oil and sear each side of your chicken for 5 minutes per side.
  3. Add broth and coconut milk. Bring to a simmer as you add in garlic, oregano, pepper, salt, red pepper flakes, and lemon juice.
  4. Simmer until chicken is fully cooked and tender.
  5. Add chopped sun dried tomatoes, basil, and spinach/arugula. Simmer 5 minutes more.

Add your cooked noodles, allow to soak in the sauce for a few minutes, and serve! (If using almond flour noodles, gently stir them for 3-5 minutes while they soften and warm, so they don't stick to the pan or each other.)

Plate and serve with a garnish of extra chopped basil.

Katelyn says, "WHOOLLAA! Delicious gluten free, dairy free, grain free, organic Italian "Marry Me" Chicken for dinner! This one is always a winner in our house for a family coming over, or just a good date night in! AND our kids love this one too!"

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