Guilt-Free Cheeseburger Bowls – Classic Comfort with a Fresh Twist

All the burger joy—none of the bun drama.

Guilt-Free Cheeseburger Bowls – Classic Comfort with a Fresh Twist 

Some nights, you just need a cheeseburger—but not necessarily the heaviness that comes with it. That’s where these Guilt-Free Cheeseburger Bowls come in. They’ve become one of my favorite go-to dinners when I’m craving something hearty, nostalgic, and full of flavor, but still want to keep things light and fresh. Think seasoned lean ground beef, crisp romaine, juicy cherry tomatoes, crunchy baby pickles, sharp cheddar, and just the right hit of red onion. And let’s not forget the special sauce—tangy, creamy, and completely addictive. It’s everything you love about a cheeseburger, all layered up in one satisfying bowl.

All the burger joy—none of the bun drama. That’s the motto around here when these bowls hit the table. They're super quick to throw together (especially on busy weeknights) and easy to make your own. I’ve tried them with turkey, added avocado, even swapped the cheddar for pepper jack when I wanted a little kick. No matter how you build it, this bowl delivers big comfort with a fresh twist—and honestly, it just might become your new favorite way to do burger night.

Enjoy!

What Ingredients do I need?

Before you dive into making these delicious Guilt-Free Cheeseburger Bowls, here's a handy shopping list to get you started. I've organized everything by category to make your grocery run a breeze:

Produce

• Yellow onion
• Romaine lettuce
• Cherry tomatoes
• Baby dill pickles
• Red onion (for topping)

Meat

• Lean ground beef

Dairy

• Shredded cheddar cheese

Pantry Staples

• Canola oil
• Ketchup
• Mayo
• Mustard
• Worcestershire sauce
• Salt

Substitutions and Variations

One of the best things about this Guilt-Free Cheeseburger Bowl recipe is how flexible it is. If you're missing an ingredient or want to make a swap to suit your tastes, no worries! Here are a few simple substitutions you can try:

Substitutions

• Meat:  Try ground turkey or chicken – For a leaner option or Plant-based ground "beef" – If you're going for a vegetarian or vegan version.

• Cheese:  Pepper jack – For a little extra spice.  Mozzarella – For a milder, gooey texture.  Dairy-free cheese – If you’re following a dairy-free diet.

• Sauce:  Greek yogurt – In place of mayo for a creamier, tangier sauce.  BBQ sauce – Swap out ketchup and mustard for a smoky, sweet flavor.  Hot sauce – Add a kick to the sauce if you like things spicy!

• Veggies:  Spinach or mixed greens – If you're out of romaine or want a different leafy base.  Cucumbers – For an extra crunch instead of pickles.  Avocado – Adds creaminess and healthy fats for an extra satisfying touch.

Variations

While this Guilt-Free Cheeseburger Bowl is already packed with flavor, there are plenty of ways to change it up and make it your own. Here are a few variations to try depending on your mood or what’s in your pantry:

• Tex-Mex Cheeseburger Bowl:  Swap the romaine lettuce for shredded iceberg for extra crunch. Add black beans, corn, and a dollop of sour cream for a Tex-Mex twist. Top with a sprinkle of jalapeños or guacamole for added flavor.

• BBQ Cheeseburger Bowl:  Replace the special sauce with your favorite BBQ sauce for a smoky, tangy flavor. Add a handful of crispy fried onions or bacon bits for some extra texture and indulgence. Throw in some grilled corn or a few slices of avocado to round out the bowl.

Kitchen Tips and Notes

• Don’t Overcook the Meat:  It's important to avoid overcooking the ground beef. Overcooking can make it dry and tough, so be sure to cook it until it’s no longer pink, but still juicy. Keep an eye on it and break it up as it cooks, making sure it stays tender and flavorful.

• Season Your Meat Well:  Make sure to season the ground beef with enough salt and pepper as it cooks. The seasoning will bring out the flavor and make your bowls extra tasty. You can also add a pinch of garlic powder or onion powder for a little extra depth of flavor.

• Meal Prep-Friendly:  These bowls are perfect for meal prepping! You can cook the ground beef and sauce in advance, then portion everything into containers. When you're ready to eat, just top with fresh lettuce, veggies, and your special sauce. Keeping the lettuce and sauce separate will ensure everything stays crisp and fresh. It’s a great way to have healthy lunches or dinners ready for the week!

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Guilt-Free Cheeseburger Bowls

serves 4

1 lb lean ground beef

1 Tablespoon canola oil
1 teaspoon salt
1 small yellow onion, small dice
6 cups chopped romaine lettuce
1 pint cherry tomatoes, halved
12 baby dill pickles
1/2 cup shredded cheddar cheese
Thinly sliced red onion (for topping)
1 Tablespoon ketchup
2 Tablespoons mayo
1 1/2 teaspoons mustard
1/2 teaspoon Worcestershire sauce

Heat a large skillet over medium-high heat. Add the canola oil and allow it to heat up. Add the ground beef and salt, then cook for 7-9 minutes, breaking up the meat with a wooden spoon, until no longer pink.

While the beef cooks, divide the romaine lettuce among 4 bowls. Top each with a quarter of the cherry tomatoes, pickles, shredded cheddar, and cooked beef mixture. Add a few red onion slices if using.

In a small bowl, stir together the ketchup, mayo, mustard, and Worcestershire sauce. Drizzle the special sauce over the bowls and serve!

adapted from WW Easy Everyday Cooking

Melt-in-Your-Mouth Swiss Chicken Crepes – Ultimate Comfort Food!

Indulgent, Cheesy, and Comforting – These Swiss Chicken Crepes Are Pure Bliss!

Melt-in-Your-Mouth Swiss Chicken Crepes – Ultimate Comfort Food!

There’s something undeniably special about Swiss Chicken Crepes—a dish that feels both elegant and deeply comforting. My love affair with chicken crepes began years ago when I first stepped into a charming French café. The delicate, golden crepes filled with tender chicken and smothered in a creamy Swiss cheese sauce were pure magic, and from that moment on, I was hooked. Now, I’m bringing that same indulgent experience to my own kitchen with this easy-to-make, utterly satisfying recipe.

These crepes are the perfect balance of rich and delicate. The homemade crepes are light and slightly buttery, while the filling is packed with shredded chicken, fresh spinach, Swiss cheese, and a hint of garlic for depth. But the real star? The luscious Swiss cheese sauce that coats every bite in creamy, melty goodness. It’s the kind of dish that makes you want to slow down and savor every forkful.

Whether you’re looking for a cozy weekend dinner, a dish to impress guests, or a comforting meal for a special occasion, these Swiss Chicken Crepes fit the bill. They’re elegant enough for a dinner party but easy enough for a weeknight when you’re craving something indulgent. Plus, they can be made ahead of time—simply assemble the crepes, refrigerate, and bake when you’re ready to serve.

If you love classic comfort food with a touch of sophistication, these crepes are a must-try. They bring together everything we crave—warmth, nostalgia, and pure, cheesy satisfaction. Serve them with a simple side salad or a glass of white wine, and you have a meal that feels like a trip to a Parisian café, right from the comfort of home!

Enjoy!

What Ingredients do I need?

For the Crepes:

• Eggs
• All-purpose flour
• Milk
• Butter

For the Filling:

• Cooked chicken breasts (shredded)
• Fresh baby spinach
• Swiss cheese (shredded)
• Garlic
• Black pepper

For the Swiss Cheese Sauce:

• Half-and-half
• Cornstarch
• Salt
• Black pepper
• Swiss cheese (shredded)

For Assembly & Garnish:

• Parsley (chopped)
• Aluminum foil (for baking)

Substitutions and Variations

Substitutions

• Crepes →  substitute store bought crepes for quick and easy preparation.

• Chicken → Use rotisserie chicken for convenience, turkey for a twist, or sautéed mushrooms for a vegetarian option.

• Baby Spinach → Swap with kale, arugula, or Swiss chard.

• Swiss Cheese → Gruyère, Emmental, or mozzarella work well.

• Garlic → Use garlic powder if fresh isn’t available.

• Half-and-Half → Replace with whole milk for a lighter sauce or heavy cream for extra richness.

Variations

• Mushroom & Swiss Crepes – Swap the chicken for sautéed mushrooms and onions for a delicious vegetarian twist. Add a splash of white wine to the sauce for extra depth of flavor.

• Ham & Swiss Crepes (Savory Croque-Style) – Replace the chicken with thinly sliced ham and a touch of Dijon mustard inside the filling for a French-inspired variation.

• Seafood Crepes – Use cooked shrimp, crab, or a mix of seafood in place of chicken. A sprinkle of Old Bay seasoning adds a coastal flair.

• Herb & Spinach Crepes – Add fresh herbs like thyme or basil to the filling for a fresh, aromatic touch.

Kitchen Tips and Notes

• Use a Nonstick Pan or Crepe Pan – A well-greased nonstick skillet or crepe pan makes flipping the crepes much easier. Keep melted butter nearby to lightly grease the pan between each crepe.

• Thin Batter is Key – Crepe batter should have a thin, pourable consistency. If it’s too thick, whisk in a little more milk, a tablespoon at a time.

• Don’t Overfill the Crepes – A generous, but not overloaded, filling ensures they roll up neatly and stay intact while baking.

• Make-Ahead Tip – Crepes can be made in advance and stored in the fridge (stacked with parchment paper in between) for up to 2 days. The entire dish can also be assembled a day ahead and baked when ready to serve.

• Cheese Sauce Consistency – If the Swiss cheese sauce is too thick, whisk in a little warm milk or half-and-half until smooth. If it’s too thin, let it simmer a bit longer to thicken.

• Freezing Instructions – Freeze unbaked crepes (without sauce) by wrapping them tightly in plastic wrap and placing them in an airtight container. When ready to use, thaw, add the sauce, and bake as directed.

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Melt-in-Your-Mouth Swiss Chicken Crepes


serves 4



Crepes:
3 large eggs
2/3 cup flour
1 cup milk
2 tablespoons melted butter


Filling:
3 cups shredded, cooked chicken breasts
1/2 5 oz package fresh baby spinach, chopped
1 cup shredded Swiss cheese
1 garlic clove, minced
1 teaspoon pepper
8 crepes
Swiss Cheese Sauce
parsley, chopped (garnish)


Swiss Cheese Sauce:
3 cups half-and-half
3 Tablespoons cornstarch
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cups shredded Swiss Cheese


Make the Crepes: In a medium bowl add 3 eggs and beat until emulsified. Add in flour and milk and stir until well combined. Let crepe batter rest for 20 minutes. Heat a small skillet or a crepe pan over medium heat, brush with melted butter and pour 1/3 cup of batter into the pan and immediately swirl or tilt the pan so the batter coats the entire skillet. (keep butter nearby for greasing the pan between each crepe) Let the batter cook until it appears dry and starts to pull away from the sides. Flip and cook until lightly browned and moves freely in the pan. Prepare remaining crepes in the same manner, brushing pan with butter each time. Stack crepes until ready to fill.

Preheat the oven to 350 degrees.

Prepare the Swiss Cheese Sauce: In saucepan add half-and-half and cornstarch. Whisk in salt and pepper and bring to a boil over medium-high heat, whisking constantly. Boil 1 minute until sauce has thickened. Add cheese , reduce heat to low, and simmer, whisking constantly for 1 minute. Remove from heat and use immediately.

Prepare the filling: In a medium bowl add chicken, spinach, Swiss cheese, garlic and pepper, and 1 cup of Swiss Cheese Sauce.

Filling the Crepes: Pour a little of the cheese sauce in the bottom of a baking dish. Divide the chicken mixture among each crepe, spooning down the center. Gently roll up the crepe and place seam side down in the baking dish. Repeat with all crepes. Top with remaining Swiss cheese sauce. Cover with Aluminum foil

Bake, covered, at 350 degrees for 15 minutes, or until hot and bubbly. Remove from oven and garnish with parsley and serve.

 

Flank Steak with Chimichurri Sauce and Sweet Potatoes

Fresh herbs, garlic, and lemon are combined for a zesty topper on tender grilled steaks and accompanied by luscious roasted sweet potato bites.

 

Flank Steak with Chimichurri Sauce and Sweet Potatoes

It's Grilling season and that's a great way to make a meal in under 30 minutes! Today we're cooking up a meat and potatoes meal Gaucho style by making a wonderful grilled flank steak topped with a tangy Chimichurri sauce along with roasted sweet potatoes. Flank steak is a long, flat cut with a significant grain running through it, and is known for its bold flavor. It is a lean cut of meat and is tender when you cut it across the grain.  One of the best benefits of a flank stead is its size.  It will feed a crowd easily.  A very versatile cut of beef that can be cooked as a steak, or cut and used in tacos, fajitas, steak salad, or sandwiches.  It's flavor is really unmatched!

Chimichurri is an Argentinian sauce that is used as a condiment for grilled meat. It's filled with fresh herbs, garlic, lemon, and a bit of heat. This vibrant green sauce is the perfect partner to the grilled flank steak. You don't want to skip this sauce as it makes the dish! Throw in a side dish of nutritious roasted sweet potatoes and you have one heck of a dinner! This dinner will be on the table in 30 minutes. Great for the weekend or a weeknight, and clean up is a breeze. But, the best part is the flavors. This combination is heavenly!

Enjoy!

What Ingredients do I need?

• fresh Italian parsley

• fresh cilantro - If you don't care for cilantro use more parsley

• olive oil

• yellow onion or shallot

• garlic

• fresh lemon

• red pepper flakes

• flank steak

• sweet potato

Substitutions and Variations

• Sauce: Chimichurri sauce can be made with only parsley.  Add more or less red pepper flakes to adjust the heat level.

• Choice of beef:  try your favorite steak instead of the flank steak.  It's great on New York steaks, Rib Eye or Sirloin.  

• Choice of protein:  Chimichurri sauce can be used on any grilled beef, chicken, pork or fish.

• Sweet Potatoes:  Make fries instead of cubes, or bake the sweet potatoes.  

Kitchen Tips and Notes

• Use a food processor to make the sauce easily and quickly.

• Chimichurri sauce will keep for about 1 week in an airtight container in the refrigerator.

• Slicing the steak:  Flank steak is a tough cut of meat and to make it tender you must slice the meat across the grain.  So usually the grain runs along the longest length of the meat.  So you would place that horizontally and cut vertically through those grains in to slices.

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Flank Steak with Chimichurri Sauce and Sweet Potatoes

serves 4-6

1 cup fresh Italian parsley
1 cup fresh cilantro
1/2 cup olive oil
1/2 small onion, diced
2 cloves garlic
1 teaspoon lemon zest
2 Tablespoons lemon juice
1/2 teaspoon kosher salt
1/2 teaspoon red pepper flakes
1 1/2 - 2 lb flank steak
1 large sweet potato, peeled and cubed into small bite sized pieces
1 Tablespoon olive oil
Salt & pepper to taste

Prepare gas grill or charcoal for medium-high direct heat cooking.  Preheat the oven to 425 degrees F.  Line a baking sheet with parchment paper.

In a food processor, add parsley, cilantro, oil, onion, garlic, zest, and lemon juice, 1/2 teaspoon salt, and pepper flakes.  Pulse until finely chopped.  Place in a small serving dish.  

Toss sweet potatoes with olive oil and sprinkle with salt & pepper and place on the baking sheet.  Spread out in a single layer.  Bake for 20-25 minutes until tender and lightly browned.  Remove from the oven.

Sprinkle flank steak with salt & pepper to taste.  Grill about 6 min per side for medium or adjust time for desired doneness.  Remove to a cutting board and allow to stand 5 minutes.  Slice steak against the grain and serve with sauce.  Serve with sweet potatoes on the side.

Lunch Ideas: Easy Mediterranean Turkey Pita Sandwiches

Deli turkey and slices of cucumber and red onion, sit on a bed of spinach that has been doused with a wonderful yogurt sauce.  This makes for one heck of a Mediterranean Turkey Pit Sandwich!

Easy Mediterranean Turkey Pita Sandwiches

One thing that came from the pandemic is working from home.  A whole new dynamic.  Last year they decided to give employees the option to continue working from home indefinitely.  In doing so I have found that I had to learn to make some really easy and quick lunches.  Because who wants to spend their lunch hour cooking?  Not me!  Since sandwiches are a stand-by I thought I would get creative with it while still keeping is quick and simple.

The use a Greek-style pita (the one without the pocket) is the base for this sandwich.  For a Mediterranean spin I chose ingredients such as deli sliced turkey, spinach, onion, and cucumber to keep it simple.  To jazz it up a bit I created a delicious yogurt dip that will be used in place of a sandwich spread of mustard or mayo.  Greek yogurt is mixed with lemon juice, minced garlic, and some chopped dill for a zesty flavor.  This ties all the ingredients together to make a tasty, quick and easy lunch.

Enjoy!

What Ingredients do I need?

• deli turkey slices
• cucumber
• spinach
• red onion
• Greek yogurt
• fresh lemon
• dill
• fresh garlic
• pita bread

Substitutions and Variations

• Use deli chicken, ham, or roast beef

• Substitute lettuce for the spinach or use arugula or alfalfa sprouts

• Make this on Naan, flatbread, or inside a pita pocket

Kitchen Tips and Notes

• I use Greek-style pita bread.  It doesn't have a pocket and is a bit softer and slightly thicker.  I find these hold up better when creating a wrap style sandwich.

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Easy Mediterranean Turkey Pita Sandwiches

serves 4

1 cup plain yogurt
1 tablespoon fresh lemon juice

1 small garlic clove, minced
1 tablespoon chopped fresh dill
Kosher salt and freshly ground black pepper

1/3 - 1/2 lb. deli-sliced turkey

1 English cucumber, sliced lengthwise
1 small red onion, cut into wedges
2 cups baby spinach

4 pitas

Make the yogurt sauce in a small bowl by adding yogurt, lemon juice, garlic and dill. Stir to combine.  Season to taste with salt and pepper. Set aside.


To assemble sandwiches:  Top each pita evenly about 1/2 cup of baby spinach.  Drizzle or plop yogurt mixture over the spinach.  Add 3 slices of deli turkey and layer the cucumber and onion on top and season with salt & pepper.  Serve.  

Winter Wonders: Lighter Chicken Pot Pie

A steaming hot pot pie filled with a hearty mix of chicken and vegetables, surrounded by a creamy sauce and topped with a light puff pastry crust.  Comfort food heaven!

Lighter Chicken Pot Pie

Cold winter nights call for comfort food and my Lighter Chicken Pot Pie delivers that in spades!   This is the classic recipe with a few twists that help reduce the fat and calories and cut the carbs and you won't even notice the difference.

I've replaced the heavy cream with reduced-fat milk and the sauce is still just as creamy.  I've also replaced the butter laden pie crust with a light puff pastry topping and it is heavenly.  

There is a reason why chicken pot pie is a classic and this one results in a delicious and comforting meal that you can easily make on a weeknight!

Enjoy!

What Ingredients do I need?

• carrots
• celery
• onion
• garlic
• extra virgin olive oil
• reduced-fat milk
• reduced-sodium chicken broth
• flour
• dried thyme
• poultry seasoning
• cooked chicken breast
• puff pastry
• egg

Substitutions and Variations

• Play around with the vegetables.  Add caramelized onions, mushrooms, or potatoes.

• Add some wine to the sauce mixture.

• Mix up the herbs, tarragon would work well.

• You can change out the meat for turkey.  It's a given that after Thanksgiving a pot pie is around the corner!

• Top it with regular pie crust or biscuits.  Keep in mind that will add more calories, fat, and carbs to your dish.

Kitchen Tips and Notes

• Make sure to thaw the puff pastry overnight in the refrigerator prior to making this dish.

• If you can find puff pastry sold in pre-made square (5 inches) this will allow you to only use what you need.  Very handy.  I find them in international food stores.

• You want your sauce to thicken nicely and the flour helps to do this.  If you find the sauce runny after a few minutes of bubbling add a touch more flour.  Make sure to keep stirring so you don't have any lumps.

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Lighter Chicken Pot Pie

serves 4

1 cup carrots, thinly sliced
1/2 cup celery, thinly sliced 
1/2 cup onion, diced
2 cloves of garlic, minced

3 Tablespoon extra virgin olive oil
1 cup reduced-fat milk
1/3 cup reduced-sodium chicken broth
2 Tablespoon flour
1/2 teaspoons dried thyme
1 teaspoon poultry seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups cooked chicken breast, chopped

1 sheet from a package of puff pastry, cut into four squares

1 large egg, lightly beaten

Preheat oven to 425 degrees.  In a skillet over medium heat add olive oil.  When oil is shimmering add carrots, celery, onion, and garlic.  Cook 8 minutes or until tender, stirring occasionally.  

Meanwhile unroll puff pastry on a lightly floured surface.  Cut one sheet in to 4 squares.  Place them on a baking sheet lined with parchment paper.  Using a fork slightly prick the dough all over then brush them with beaten egg.  Bake 12-14 minutes or until golden.  Remove from the oven.

In a small bowl whisk together milk, broth, and flour.  Add to the vegetable mixture.  Add the thyme, poultry seasoning, salt & pepper.  Cook and stir over medium heat until think and bubbly.  Stir in chicken and cook until heated through.

Divide mixture in to 4 bowls and top with puff pastry.  Serve.

 

Comfort Food: Chicken Piccata

Chicken cutlets cooked and doused with a silky pan sauce that features, lemon juice, wine, and garlic.  A quick and easy dish that will bring you healthy yet comfort feels on a winter night.

Chicken Piccata

Need a quick and easy chicken dish that's also healthy to start off the New Year?  I've got an classic one for you.  Chicken Piccata  Just a few simple steps create a dish every bit as good as restaurant versions, ready to serve alongside a towering green salad and a simple whole wheat pasta or good loaf of crusty bread to soak up the sauce.

Piccata is the method by which a meat is floured, browned, and served with a sauce.  In this case my version contains lemon, wine, chicken broth, and garlic.  Typically capers are included in the original version, but I ran out of them.  Try adding some for a briny/salty bite to the dish.

Easy enough for a weeknight, Chicken Piccata is one dish that you will love and have you feeling all cozy.  It's a perfect healthy comfort food.

Enjoy!

What Ingredients do I need?

• chicken breasts, skinless, boneless, or thin cutlets

• all purpose flour

• butter

• reduced sodium chicken broth

• cornstarch

• white wine

• garlic

• lemon

• parsley

Substitutions and Variations

• You can omit the wine, use a little more chicken broth.

• Omit the garlic it you would like. It's not in the original dish but the small amount give the sauce more depth of flavor.

• Add some fresh thyme to the sauce.

• Use chicken thighs, veal or pork cutlets.

Kitchen Tips and Notes

• Make sure your cutlets are even in height.  If not pound them to even them out.  They will cook evenly and quickly.

• Have the sauce ingredients ready to go while you are cooking the chicken.

• Set up you dredging station next to your hot skillet so you can dredge and go straight in to the skillet with each piece.

• Lightly flouring the cutlets lets them brown quickly without overcooking and helps thicken the sauce.

• Cooking in a combination of butter and oil will result in golden browned meat.

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Chicken Piccata

serves 4

2 skinless, boneless chicken breasts, halved horizontally to make cutlets
1/4 cup all purpose flour
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 Tablespoon olive oil
1 Tablespoon butter
1/2 cup reduced sodium chicken broth
2 teaspoons cornstarch
1/4 cup white wine
1 garlic clove, minced
zest of 1/2 lemon
juice of 1/2 lemon
lemon slices - (optional)
parsley chopped (optional)

On a plate or in a pie pan stir together flour, salt and pepper. Dip chicken into flour mixture, turning to coat, shaking off the excess flour.   In a ;arge skillet heat oil and butter over medium-high. Add chicken; cook 8 to 9 minutes, flipping at midpoint, until done (165 degrees F). Remove from skillet to a platter and cover with foil.  

Meanwhile, in a liquid measuring cup stir together broth and cornstarch and set aside.  Add garlic and wine tothe skillet, cook and stir up the brown bits 1 minute.  Wine will reduce.  Stir in cornstarch/broth mixture. Bring to boiling; reduce heat. Simmer 1 minute or until thick. Stir in lemon juice and zest.  

Drizzle chicken with sauce and top with lemon slices and a parsley.  Serve.