Yield: 4 servings

4 skinless, boneless chicken breasts or thighs

1 28-oz can of organic, diced, fire-roasted tomatoes

¼ cup capers (4 Tbsp)

¼ tsp Himalayan salt

1 tsp dried oregano

1 tsp dried basil

2 medium-sized, fresh garlic cloves, peeled and thinly sliced

1 Tbsp organic, extra virgin olive oil

Preheat oven to 400°F. Place cast iron pan on a medium-high stove and sauté garlic until brown. Add chicken and pour fire-roasted tomatoes evenly over it. Add capers. Sprinkle salt, oregano and basil over chicken and tomatoes. Place uncovered cast iron pan into the oven for approximately 35 to 40 minutes or until chicken is tender. If desired, serve over garbanzo wheat- and gluten-free pasta.

Recipe courtesy of frequent contributor Marlaina Donato.

Recipes + Main Article

Cucumber Apple Salad With Cilantro

Combine all ingredients in a bowl. Gently toss and serve immediately. Read More » 

White Quinoa Salad With Blueberries

Combine quinoa, water and salt in a medium pot. Bring to a boil; cover and reduce heat; and simmer for 15 minutes. Read More » 

Prostate Protection: A Look at Holistic Cancer-Prevention Strategies

Prostatic cancer usually affects men over 65. African American and Caribbean men are at a higher risk. Although the American Cancer Society predicts almost 300,000 new cases this year, ov... Read More »