22 hours non-stop travel with RA. What to eat?

Lemon and Sage Marinated Chicken

8 boneless chicken breasts

½ cup olive oil

3 Tbs. lime or lemon juice (or fresh lemon juice)

3 tbs. sea salt

2 tbs. freshly ground black pepper

6 garlic cloves

½ cup chopped fresh sage (or oregano, parsley, thyme)

5-6 bay leaves dry or fresh, torn in half (optimal)


1. Place chicken in a glass bowl.

2. Prepare marinade.  Mix well olive oil, lemon juice, sea salt, pepper, garlic, herbs in small food processor.

3. Mix a prepared marinade with chicken, add bay leaves.  Mix again.

4. Cover and leave to marinate overnight or up to 24 hours in refrigerator.

5. Preheat the oven to 375F

6. Place chicken in a roasting pan and bake for about 20 min.

7. To make sandwiches.  Slice a fresh cucumber lengthwise and arrange cold sliced chicken on top of the cucumber.

8. For long travel, freeze part of the chicken and keep it cool before ready to use.  Again when ready to use arrange cold sliced chicken on top of cucumber.