Eat Well With Michelle

Back-to-school season is here🎒

If you’re looking for healthier snacks and lunchbox staples, Costco has so many great options. From protein-packed snacks to better-for-you versions of kids’ favorites, these picks make packing school lunches a little easier.

Do your kids have any favorites from this list?

An evening at a little hilltop town that sits just above where we stay in Cannes—MOUGINS. 🩵

From the top, you get sweeping views over the surrounding countryside all the way toward the Mediterranean.

Dating back to medieval times, this charming village is beautifully wrapped around its center in a spiral, creating a maze of narrow cobblestone streets, stone houses, hidden courtyards, and little art galleries around every corner.

After exploring the town, we ate at my fave restaurant, Bohème.

Fun fact- Pablo Picasso spent the final years of his life here!

I highly recommend visiting this beautiful town if you’re in Cannes.

Villefranche-sur-Mer + Saint-Jean-Cap-Ferrat 🧡

An evening in Antibes 🩵

Beachin’ by day, evening strolls through town by night ✨
A little glimpse into our Cannes days—
sun-soaked, slow-paced, and so many special moments. 🩵

First few days in the SOF 🇫🇷

Garlic Butter Chicken Thighs & Rice Bake

Ingredients

2 pounds chicken thighs (bone-in, skin-on recommended)
1 cup white rice (uncooked)
2 cups water
4 cloves fresh garlic, minced
3 tablespoons butter
1 teaspoon garlic powder
Salt, to taste
Black pepper, to taste

Instructions

Brown the Chicken
Preheat oven to 400°F.
Season the chicken thighs generously with salt, pepper, and garlic powder.
Heat a large oven-safe skillet or Dutch oven over medium-high heat.
Brown the chicken thighs on both sides until golden brown, about 4–5 minutes per side.
Remove the chicken and set aside.
Build the Garlic Butter Rice Base
Reduce heat to medium and add 3 tablespoons of butter to the same pan.
Add the minced fresh garlic and sauté for 1–2 minutes until fragrant.
Pour in the 2 cups of water and scrape the bottom of the pan to loosen all the browned bits from the chicken (the fond).
Bring the liquid to a boil.
Add the Rice & Chicken
Once boiling, stir in the uncooked rice.
Return the browned chicken thighs to the pan, nestling them into the rice mixture.
Bake
Cover the skillet or Dutch oven and transfer to the preheated 400°F oven.
Bake for 15 minutes, or until the rice has absorbed the liquid and the chicken is cooked through.

Let rest for a few minutes before serving. Add cheese of choice over top if you wish!

This dish sure makes week night bites easier! Let me know if you try this!

My essentials for international travel ✈️🌍 — supporting my gut, sleep, hydration, and immune system so I can feel my best no matter the time zone. These are the staples I always pack to stay balanced, energized, and adjusted while on the go 🤍

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