here's what this meal consists of, it is so simple that you might wonder why i'm even sharing it - but if you're anything like me, it's always nice to have new dinner ideas put right in front of me!
organic chicken breasts, baked with thinly sliced tomatoes and sheep's milk feta on top, sprinkled with sea salt and pepper. baked at 350 for a shorter amount of time than you think - maybe half an hour? keep an eye on that, details are not my strength ;)
red potatoes, since they're much lower glycemic than the russets, cleaned and chopped into hashbrown-like pieces (so they'll cook quickly). toss in olive oil (or coconut oil) and copious amounts of chopped, fresh dill, and bake at 350 for about 15 minutes longer than the chicken.
steam asparagus, and once it's cooked drizzle with olive oil (or butter), and top with un-ground sea salt, or for a great twist, saute up some garlic in butter or coconut oil and drizzle that over top of your steamed asparagus.
so simple, but sooo good! gluten free, cow's-dairy free (if you're okay with dairy then feel free to use cow or goat's milk feta), and made with whole ingredients. oh yeah, and void of any rocket science.