Gut Makeover Tray Baked Chicken with Olives and Sage

23 Jan

Written By Jeannette Hyde Nutritional Therapist

Serves 4

This dish takes just minutes to prepare and produces a delicious supper and great leftovers for packed lunches. Serve with a side mountain of rocket leaves drizzled in a little extra virgin olive oil and balsamic vinegar.

1kg chicken thighs and/or drumsticks
3 tbsp extra virgin olive oil
A handful of fresh sage leaves (about 30g), chopped 150g pitted Kalamata olives
4 garlic cloves, peeled and crushed with the back of a

knife
1 tsp sea salt
Freshly ground black pepper, to taste

Heat the oven to 200oC.

Jeannette Hyde Nutritional Therapist

Jeannette Hyde is a leading central London-based gut-health nutritionist, writer, and educator. She writes the weekly bestselling Substack Nourish with Jeannette, and is author of easy intermittent-fasting book The 10 Hour Diet, and trailblazing book The Gut Makeover.

https://www.jeannettehyde.com

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