August 26, 2017 22 hours non-stop travel with RA. What to eat? August 26, 2017/ Lucy Piper Lemon and Sage Marinated Chicken8 boneless chicken breasts½ cup olive oil3 Tbs. lime or lemon juice (or fresh lemon juice)3 tbs. sea salt2 tbs. freshly ground black pepper6 garlic cloves½ 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 375F6. 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.