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Spanish Saffron and Paprika Chicken

Spices and herbs are a wonderful way to bring so much flavor to chicken dishes, especially when using a lean cut like chicken breast. Eating well and "healthy" doesn't mean eating without flavor. It means eating balanced, with better for you ingredients, cooking methods that benefit your health instead of potentially harm it, and it most definitely doesn't mean eating boring foods.

When we use spices and herbs in our cuisine we are not only awakening our palate, but we are using ancient forms of medicine. Before the invention of what we know as modern medicine people used different combinations of what nature provided, herbs and spices. This was how people improved their health. Even though we have modern medicine to help us now, we should still use the ancient forms in our cooking. They can help in so many ways, like relieve aches and pains, reduce inflammation, allow for muscles to repair themselves, reduce headaches, help to increase our sleep quality, aid in digestion, along with so many more. Spice up your dishes like this one and see how eating well is beautiful, delicious, and gives you more energy! 


Yields 2 servings 

Time: 45-60 minutes (including marinade time)


2 boneless skinless chicken breast


1 garlic clove - minced

2 tablespoons olive oil

1 blood orange - juice (If you can't find regular orange juice is just fine)

2 pinches of saffron threads

1 teaspoon paprika 

Salt and Pepper 


2 tablespoons Green olives - halved

1 yellow onion - thinly slices 

Roasted red pepper/Pimentos - Sliced 

Petite Potatoes 



1. Place chicken breasts in a plastic bag with all the marinade ingredients. Close the bag up tightly place it on a plate in the fridge to marinate for 30 minutes. 

2. Bring a pot of water to a boil. While you wait for the water to boil, halve the potatoes. I like to use the golden petite potatoes because they have a nice creamy texture to them. Use what you like and what is available. Boil until tender. 

3. In a skillet pan add olive oil over medium heat. Add the thinly sliced onions and a pinch or 2 of salt to help them sweat. 

4. Add the chicken that has been marinading for 30 minutes in the fridge. Reserve the juice.

5. After about 5 minutes of cooking add 1/4 cup of the marinade and let it cook. Wait about 2 minutes, add the potatoes, flip the chicken and add about 2-3 tablespoons more of the marinade and the sliced pimentos and halved olives. Let this cook until the chicken is fully cooked. 

6. Serve and garnish with fresh parsley. 



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