Serves 5
1/2 load of gluten-free bread
3 eggs
5 chicken breasts
1 lemon
1 summer squash
1 eggplant
7 small tomatoes
5 small red potatoes
1 onion
1 head of garlic
1 cup chopped fresh herbs of choice
3 cups cooked brown rice
3 tablespoons of extra light olive oil (for baking)
2 tablespoons extra virgin olive oil (for dressing)
2 tablespoons balsamic vinegar
1 tablespoon spicy mustard


1. Cook brown rice.
2. To make your own gluten free bread crumbs:
Place sliced bread on a baking pan and cook in the oven at 200 degrees until dried out.
Place dried bread in a plastic bag and hit with a meat cleaver until crumbled (makes bread crumbs).
Scoop the bread crumbs into a shallow bowl or plate.
3. To make breaded chicken:
Mix eggs in a bowl and slice up the lemon into discs.
Place the chicken breasts into the egg and then into the bread crumbs, cover well.
Place on a baking sheet and put a lemon slice on top.
Bake in the oven at 350 degrees until the chicken reaches 160 degrees, about 30 minutes.
4. To make roasted vegetables with dressing:
Slice the vegetables and put in a large bowl.
Mix with extra light olive oil and 1/2 cup fresh herbs.
Place on a baking sheet and put in oven at 400 degrees.
Cook until all vegetables have browned, about 30 minutes.
Once cooked, put vegetables back into a bowl and mix in extra virgin oil, vinegar, mustard and 1/2 cup of fresh herbs.
5. Serve
Scoop brown rice onto a plate, then a scoop of vegetables and add chicken with lemon on top.