In this episode of The Dish It Girl Podcast, Dina Deleasa Gonsar sits down with her dear friend and mentor, Holly Newton, founder of She Lives Fearless Ministry. Their conversation opens with warmth and familiarity as they share stories of how their friendship began and Holly’s heart for equipping women across generations.

They dive into their shared love of cooking, swapping weekly meal plans—including Dina’s sheet pan Caesar chicken and Holly’s smash burger salad inspired by Dina’s own cookbook. Food becomes the doorway into something deeper as Holly reflects on her journey in ministry, the beauty and tension of life’s transitions, and what it means to live faithfully in the “in-between.”

Together, they talk candidly about releasing old expectations, embracing new seasons, and trusting God with what feels unfinished. Holly offers encouragement for anyone navigating change, reminding listeners to stay present, cultivate hope, and rest in God’s timing.

The episode wraps with a heartfelt prayer and an invitation to connect with Holly’s work—leaving listeners feeling seen, supported, and strengthened for whatever season they’re stepping into.

This week in the kitchen:

Featured Recipe: Sheet Pan Ceasar Chicken

https://www.dishitgirl.com/recipes/roasted-caesar-chicken-salad

• Sheet Pan Ceaser Chicken
• Broccolini with Burrata
• Baked Flounder with Olive Tapenade

Sheet Pan Chicken Cesar

Ingredients

2 Bone-In, Split Chicken Breasts (1 ½ pounds)

½ cup olive oil, plus more for drizzling

Juice of 1 lemon

3 tbsp finely chopped garlic

3 tsp anchovy paste

2 tsp Dijon mustard

1 tsp Worcestershire sauce

2 tsp kosher salt

½ tsp Pepper

1 ½ cups of torn Italian or sourdough bread pieces

1 head romaine lettuce, leaves separated

½ cup shredded or shaved Parmesan Cheese

instructions

1. Preheat the oven to 400 degrees
2. In a medium size bowl whisk together the olive oil, lemon juice, garlic, anchovy paste, Dijon mustard, Worcestershire sauce, kosher salt, and pepper.
3. Place the chicken breast in a glass baking dish or large Ziploc bag. Pour ½ cup of the dressing on the chicken, make sure it is well coated. Cover the dish or zip up the Ziploc bag and place in the refrigerator for about 20 minutes to marinate. Reserve the leftover dressing.
4. Meanwhile, line a large sheet pan with parchment paper.
5. Then take the chicken out of refrigerator, and place onto one side of the sheet pan.
6. Place in the oven for about 30 minutes.
7. After 30 minutes remove chicken from the oven, place the torn bread pieces on one side of the baking sheet, layer on the romaine lettuce leaves and drizzle with olive oil. Place back in the oven for another 10 minutes.
8. After another ten minutes, the lettuce should be wilted and browning around the edges, the bread pieces browning, and check that chickens temperature is registering 165 degrees. If the chicken needs another 5-10 minutes, remove the lettuce and croutons from the baking sheet and place chicken back in the oven.
9. Arrange the romaine and croutons on a large serving platter.
10. After 5-10 minutes remove chicken from oven, slice the chicken breast and add to the platter. Spoon over remaining dressing, and add Parmesan cheese to top and serve.

Holly Newton & She Lives Fearless- https://www.shelivesfearless.com/

Holly Newton Exhale Devotional- https://www.amazon.com/Exhale-Devotions-Letting-Unforced-Rhythms-ebook/dp/B08L8TNGKN?ref_=ast_author_mpb

Resources:

Dina’s Cookbook- https://www.amazon.com/At-Kitchen-Sink-Recipes-Cookbook/dp/0593728939

Prefer video? This episode is on YouTube!

DishItGirl is a part of the Christian Parenting Podcast Network. For more information visit www.ChristianParenting.org