Feeds 1 person for 5 days

5 Chicken breasts
1 Juice from lemon
1 lemon cut in wedges
Zest from one lemon
1 tsp thyme
1 tsp dried oregano
1-2 tbsp olive oil
Salt and pepper

Preheat the oven to 400 degrees. Coat a baking dish with cooking spray. Heat the olive oil in a skillet over medium heat; add the minced garlic and cook, stirring constantly, for 1 minute, making sure not to burn the garlic. Add the chicken broth, lemon zest, lemon juice, oregano, and thyme leaves to the pan. Pour the mixture into the baking dish. Season both sides of the chicken breasts with sea salt and freshly cracked pepper, to taste. Place the chicken in the baking dish along with the lemon wedges and the two sprigs of thyme.

Place into the oven and bake, basting occasionally, for 30-40 minutes or until the chicken is cooked through and the juices run clear. Remove from the oven and let the meat rest for 5 minutes before slicing. Drizzle the pan sauce on top of the slices of chicken and serve. Enjoy!

Green beans
5 large handfuls of fresh or frozen green beans
1 tbsp Olive oil
2 cups mushrooms
2 garlic cloves minced
Salt and pepper

In a skillet place minced garlic with olive oil. Cook on medium high heat for approximately 2 minutes and then add mushrooms. Cook until mushrooms are slightly brown and add thawed green beans. Cook until beans are tender. Add salt and pepper to taste.