40+ Delicious Sunday Gluten-Free Chicken Recipes for Every Taste

Sundays are meant for rest, relaxation, and indulgent meals that bring everyone together.

If you’re following a gluten-free diet, it can be challenging to find recipes that fit the bill while still being satisfying and crowd-pleasing.

But worry not—chicken dishes are incredibly versatile and perfect for creating gluten-free meals that don’t sacrifice flavor or comfort.

From hearty, baked chicken recipes to quick stir-frys and sophisticated stuffed chicken breasts, there’s a gluten-free option for everyone.

This collection of over 40 Sunday gluten-free chicken recipes will inspire you to make your weekend meals special, whether you’re feeding a large family or enjoying a quiet meal with loved ones.

Get ready to discover a world of flavors, from zesty lemon-herb chicken to rich and creamy stuffed options that will leave everyone asking for seconds.

40+ Delicious Sunday Gluten-Free Chicken Recipes for Every Taste

Finding gluten-free recipes that are as satisfying as they are delicious is no longer a challenge, especially when it comes to chicken dishes.

With this collection of 40+ Sunday gluten-free chicken recipes, you can create a variety of meals that cater to different tastes and preferences.

Whether you’re craving something light and fresh, a dish with a hint of spice, or a hearty, comfort-food-inspired dish, there’s a recipe here to make your Sunday special.

Cooking on Sundays should be enjoyable, and with these recipes, you’ll have more time to relax and savor the day.

So gather your ingredients, get creative in the kitchen, and make your Sunday dinners a moment to look forward to all week long.

Herb-Rubbed Roasted Chicken with Lemon and Garlic

This gluten-free roasted chicken is infused with a blend of fresh herbs, garlic, and lemon to create a dish that’s aromatic, tender, and full of flavor. Perfect for a Sunday feast, it pairs wonderfully with roasted vegetables or a simple salad.

Ingredients:

• Whole chicken (about 4 lbs)
• 3 tbsp olive oil
• 2 lemons, halved
• 6 cloves garlic, smashed
• 1 tbsp fresh thyme leaves
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh parsley, chopped
• Salt and freshly ground black pepper to taste
• 1 tsp paprika
• 1 cup chicken broth

Instructions:

1. Preheat your oven to 425°F (220°C). Line a roasting pan with parchment paper or foil for easy cleanup.
2. Rinse the chicken under cold water and pat dry with paper towels. Remove any giblets from the cavity and trim any excess fat.
3. In a small bowl, combine olive oil, thyme, rosemary, parsley, paprika, salt, and pepper. Add the juice of one lemon and mix well.
4. Rub the herb mixture generously over the entire chicken, including under the skin and inside the cavity. Place the lemon halves and smashed garlic cloves into the cavity.
5. Place the chicken breast-side up in the roasting pan and pour chicken broth into the bottom of the pan.
6. Roast the chicken in the preheated oven for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) at the thickest part of the breast.
7. Let the chicken rest for 15 minutes before carving and serving. Serve with the pan juices and your choice of side dish.

This roasted chicken is a simple yet elegant dish that fills the house with a warm, inviting aroma. The lemon and herbs elevate the flavor, while the chicken broth keeps it juicy and tender. Pairing this dish with roasted potatoes, steamed vegetables, or a fresh green salad makes for a complete, satisfying meal.

Gluten-Free Chicken Alfredo Pasta

Creamy, rich, and comforting, this gluten-free chicken Alfredo pasta is perfect for a cozy Sunday dinner. Made with gluten-free pasta and a silky Alfredo sauce, it’s a dish that will satisfy both gluten-sensitive and non-gluten-sensitive diners alike.

Ingredients:

• 2 boneless, skinless chicken breasts, sliced into strips
• 2 tbsp olive oil
• Salt and freshly ground black pepper to taste
• 12 oz gluten-free fettuccine pasta
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• Fresh parsley for garnish

Instructions:

1. Season the chicken strips with salt and pepper. In a large skillet, heat olive oil over medium-high heat and cook the chicken until golden brown and cooked through (about 4-5 minutes per side). Remove from the pan and set aside.
2. Cook the gluten-free fettuccine according to package instructions. Drain and set aside, tossing with a bit of olive oil to prevent sticking.
3. In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant (about 1 minute).
4. Pour in the heavy cream and bring to a simmer. Gradually whisk in the Parmesan cheese until melted and the sauce thickens (about 3-4 minutes).
5. Add the cooked chicken and fettuccine to the skillet, tossing to coat evenly. Season with salt and pepper to taste.
6. Serve immediately, garnished with fresh parsley and additional grated Parmesan cheese if desired.

This dish is a creamy comfort food classic with a gluten-free twist that makes it ideal for a Sunday meal. The tender chicken pairs perfectly with the rich, cheesy Alfredo sauce, and the gluten-free pasta holds up well, soaking up the flavors. It’s indulgent, satisfying, and perfect for sharing with loved ones.

Spicy Gluten-Free Chicken Curry

For a Sunday dinner that packs a punch, this spicy gluten-free chicken curry is a hearty dish full of vibrant flavors. With a blend of aromatic spices, tender chicken, and a rich tomato base, it’s perfect when served with rice or gluten-free naan.

Ingredients:

• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tbsp coconut oil or vegetable oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp curry powder
• 1 tsp ground turmeric
• 1/2 tsp ground cumin
• 1/2 tsp chili powder (adjust to taste)
• 1 can (14 oz) diced tomatoes
• 1 cup coconut milk
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. In a large skillet or Dutch oven, heat the oil over medium-high heat. Add the chopped onion and sauté until golden brown (about 5 minutes). Stir in the garlic and ginger and cook for 1 minute more.
2. Add the curry powder, turmeric, cumin, and chili powder to the skillet, stirring to coat the onion mixture evenly.
3. Add the chicken pieces to the skillet and cook for 5-7 minutes, until lightly browned on all sides.
4. Pour in the diced tomatoes and coconut milk, stirring to combine. Bring the mixture to a simmer and reduce the heat to low. Cook for 20-25 minutes, or until the chicken is tender and the flavors are well blended.
5. Season with salt to taste and garnish with fresh cilantro before serving. Serve with steamed basmati rice or gluten-free naan.

This curry is a vibrant and comforting dish with bold flavors that brighten up a Sunday meal. The spices blend seamlessly to create a rich, layered taste that is perfectly balanced with the creamy coconut milk. It’s warm, hearty, and perfect for a family gathering or a cozy dinner for one.

Lemon Herb Chicken Skillet

This lemon herb chicken skillet is a quick and healthy gluten-free recipe that’s bursting with bright flavors. Perfect for a Sunday dinner when you want something simple yet satisfying, this dish is easy to make and packed with nutrients.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 lemon, thinly sliced
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme leaves
• 1 tbsp fresh basil, chopped
• 3 cloves garlic, minced
• Salt and freshly ground black pepper to taste

Instructions:

1. Season the chicken breasts with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Cook the chicken for 5-6 minutes on each side, or until the internal temperature reaches 165°F (74°C). Remove the chicken and set aside.
2. In the same skillet, add the minced garlic and sauté for 1 minute. Add the lemon slices and cook for 1-2 minutes until they start to caramelize.
3. Return the chicken to the skillet and sprinkle with parsley, thyme, and basil. Let it cook for an additional 2 minutes, allowing the herbs and lemon flavors to meld with the chicken.
4. Serve the chicken with the lemon slices and a sprinkle of extra fresh herbs. Pair it with a side of quinoa or a fresh green salad for a complete meal.

This dish is light, refreshing, and perfect for a Sunday evening when you want something flavorful but not overly heavy. The combination of lemon and herbs infuses the chicken with a crisp, citrusy brightness that pairs beautifully with the natural flavors of the meat.

Gluten-Free Chicken and Vegetable Stir-Fry

This gluten-free chicken and vegetable stir-fry is a simple, colorful dish that’s full of texture and flavor. With a combination of crisp veggies, juicy chicken, and a homemade stir-fry sauce, it’s perfect for an easy Sunday dinner that everyone will love.

Ingredients:

• 1 lb boneless, skinless chicken breast, sliced into strips
• 2 tbsp olive oil or sesame oil
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 cup broccoli florets
• 1 carrot, julienned
• 2 cloves garlic, minced
• 2 tbsp gluten-free soy sauce or tamari
• 1 tbsp honey or maple syrup
• 1 tbsp rice vinegar
• 1 tsp ground ginger
• Salt and pepper to taste
• Sesame seeds for garnish (optional)

Instructions:

1. In a wok or large skillet, heat the oil over medium-high heat. Add the sliced chicken and cook for 5-7 minutes, or until fully cooked. Remove the chicken from the pan and set aside.
2. In the same skillet, add the garlic and cook for 1 minute until fragrant. Add the bell peppers, broccoli, and carrot, and stir-fry for 4-5 minutes until the vegetables are tender-crisp.
3. In a small bowl, whisk together the gluten-free soy sauce, honey, rice vinegar, and ground ginger. Pour the sauce over the chicken and vegetables, stirring to coat evenly. Cook for an additional 2 minutes to heat through.
4. Serve the stir-fry over steamed rice or gluten-free noodles and garnish with sesame seeds if desired.

This stir-fry is a vibrant and healthy meal that offers a perfect balance of protein, vegetables, and flavorful sauce. It’s quick and easy to prepare, making it an ideal choice for a busy Sunday evening. The combination of sweet, tangy, and savory flavors creates a dish that’s irresistible.

Baked Gluten-Free Chicken Parmesan

This gluten-free baked chicken Parmesan is a healthier take on the classic Italian dish, featuring crispy, breaded chicken topped with rich marinara sauce and melted mozzarella. Perfect for a special Sunday meal, it’s comforting and satisfying.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup gluten-free breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 cup marinara sauce (gluten-free)
• 1 cup shredded mozzarella cheese
• 2 tbsp olive oil
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Season the chicken breasts with salt and pepper. In a shallow dish, combine the gluten-free breadcrumbs and grated Parmesan cheese.
3. Dredge each chicken breast in the breadcrumb mixture, pressing gently to coat both sides.
4. In a large skillet, heat olive oil over medium-high heat. Cook the breaded chicken for 2-3 minutes per side until golden brown. Transfer the chicken to the prepared baking sheet.
5. Spoon marinara sauce over each piece of chicken, then top with shredded mozzarella. Sprinkle with oregano and basil.
6. Bake in the preheated oven for 15-20 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
7. Garnish with fresh basil leaves before serving. Serve alongside a fresh salad or gluten-free pasta for a full meal.

This gluten-free chicken Parmesan is indulgent, with its crispy coating, rich tomato sauce, and melted cheese creating a satisfying dish that’s perfect for a Sunday dinner. It’s comforting and flavorful while being easy to prepare, making it a go-to recipe for family gatherings.

Garlic Butter Chicken with Spinach and Tomatoes

This garlic butter chicken with spinach and tomatoes is a simple, gluten-free dish that is bursting with flavor. The combination of juicy chicken, garlicky butter sauce, and fresh vegetables makes it perfect for a Sunday dinner that is both hearty and light.

Ingredients:

• 4 boneless, skinless chicken breasts
• 3 tbsp unsalted butter
• 4 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 3 cups fresh spinach
• Salt and freshly ground black pepper to taste
• 1/2 tsp paprika
• 1/2 tsp dried Italian seasoning
• Fresh parsley for garnish (optional)

Instructions:

1. Season the chicken breasts with salt, pepper, and paprika. In a large skillet, melt 1 tbsp of butter over medium-high heat. Cook the chicken for 5-6 minutes on each side, or until fully cooked and golden brown. Remove the chicken and set aside.
2. In the same skillet, add the remaining butter and minced garlic, cooking for 1 minute until fragrant. Add the cherry tomatoes and cook for 2-3 minutes until they start to soften.
3. Add the spinach to the skillet and cook for 2 minutes, stirring until wilted.
4. Return the chicken to the skillet and spoon the garlic butter and vegetables over the top. Sprinkle with Italian seasoning and garnish with fresh parsley.
5. Serve with a side of rice or gluten-free pasta for a complete meal.

This dish is perfect for a Sunday meal, providing a delightful balance of protein, fresh vegetables, and rich garlic butter. The spinach and tomatoes add a lightness and freshness that pairs perfectly with the savory chicken. It’s both satisfying and packed with flavor, making it a family favorite.

Crispy Gluten-Free Chicken Tenders

These gluten-free chicken tenders are crispy on the outside and tender on the inside. Perfect for a Sunday lunch or dinner, they’re easy to make and great for serving with a side of dipping sauce or a salad.

Ingredients:

• 1 lb chicken tenders or chicken breast cut into strips
• 1 cup gluten-free breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1/2 cup gluten-free all-purpose flour
• 2 eggs, beaten
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and freshly ground black pepper to taste
• Olive oil spray or vegetable oil for cooking

Instructions:

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly spray it with olive oil or vegetable oil.
2. In a shallow dish, combine the gluten-free breadcrumbs, Parmesan cheese, garlic powder, onion powder, salt, and pepper.
3. Dredge each chicken tender first in the gluten-free flour, then dip in the beaten eggs, and finally coat with the breadcrumb mixture. Place each breaded chicken tender on the prepared baking sheet.
4. Lightly spray the top of the chicken tenders with olive oil or vegetable oil to help them crisp up during baking.
5. Bake in the preheated oven for 15-18 minutes, or until the chicken is cooked through and the coating is golden and crispy.
6. Serve with your favorite gluten-free dipping sauce, such as honey mustard or marinara, for a perfect Sunday treat.

These chicken tenders are crispy and full of flavor, making them a great gluten-free option for a Sunday meal. They’re easy to prepare and can be customized with different seasonings or dipping sauces to match your taste.

Gluten-Free Chicken Enchiladas

These gluten-free chicken enchiladas are packed with a savory filling and topped with melted cheese and enchilada sauce for a comforting and satisfying Sunday dinner. Perfect for serving a crowd, they’re full of flavor and easy to make.

Ingredients:

• 2 cups cooked, shredded chicken breast
• 1 cup gluten-free enchilada sauce
• 1 cup shredded cheddar or Mexican blend cheese
• 1/2 cup sour cream
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 1/2 tsp garlic powder
• 6-8 gluten-free tortillas
• 1/4 cup chopped fresh cilantro for garnish
• Optional toppings: avocado slices, diced onions, and lime wedges

Instructions:

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. In a large bowl, mix the shredded chicken with 1/2 cup of the enchilada sauce, cumin, chili powder, and garlic powder. Season with salt and pepper to taste.
3. Spread 1/4 cup of the remaining enchilada sauce on the bottom of the prepared baking dish.
4. Place a spoonful of the chicken mixture down the center of each gluten-free tortilla. Roll up the tortilla and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
5. Pour the rest of the enchilada sauce over the top of the rolled tortillas and sprinkle with shredded cheese.
6. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
7. Remove from the oven and let cool for 5 minutes before serving. Garnish with fresh cilantro and serve with sour cream and avocado slices on the side.

These chicken enchiladas are rich and flavorful, perfect for a Sunday gathering or a cozy family dinner. The gluten-free tortillas hold up well, allowing the cheesy, saucy filling to shine. They’re both hearty and comforting, making them an ideal choice for a weekend meal.

Honey Garlic Chicken Thighs

Honey garlic chicken thighs are a perfect combination of sweet and savory, making them a crowd-pleasing option for a Sunday dinner. They’re juicy, flavorful, and gluten-free, ideal for pairing with a simple vegetable side or rice.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 3 tbsp honey
• 3 tbsp gluten-free soy sauce or tamari
• 3 cloves garlic, minced
• 1 tbsp apple cider vinegar
• 1/2 tsp ground ginger
• Salt and freshly ground black pepper to taste
• 2 tbsp chopped green onions for garnish
• Sesame seeds for garnish (optional)

Instructions:

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
2. Season the chicken thighs with salt and pepper. Place them skin-side up on the prepared baking sheet.
3. In a small bowl, whisk together the honey, gluten-free soy sauce, minced garlic, apple cider vinegar, and ground ginger. Pour half of the sauce over the chicken thighs, reserving the rest for serving.
4. Bake the chicken thighs for 25-30 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is crispy.
5. Remove from the oven and let rest for 5 minutes. Drizzle the remaining honey garlic sauce over the chicken and garnish with chopped green onions and sesame seeds.
6. Serve with steamed jasmine rice or roasted vegetables for a complete meal.

This dish is perfect for a Sunday feast with its sweet, garlicky coating that enhances the natural flavors of the chicken. The crispy skin and tender meat make it satisfying and full of rich, balanced flavors that everyone will love.

Gluten-Free Chicken Alfredo Bake

This gluten-free chicken Alfredo bake is a comforting, creamy casserole that’s perfect for a Sunday dinner. It’s simple to make, hearty, and can be customized with your favorite veggies or seasonings.

Ingredients:

• 2 cups cooked, shredded chicken breast
• 1 lb gluten-free pasta (such as penne or rotini)
• 2 cups Alfredo sauce (gluten-free)
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 tsp dried Italian seasoning
• 1/2 cup chopped spinach or kale (optional)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Cook the gluten-free pasta according to the package instructions until al dente. Drain and set aside.
3. In a large bowl, combine the cooked pasta, shredded chicken, Alfredo sauce, mozzarella cheese, grated Parmesan, and spinach or kale (if using). Season with salt, pepper, and Italian seasoning. Mix until everything is evenly combined.
4. Transfer the mixture into the prepared baking dish and spread it out evenly. Sprinkle extra Parmesan cheese on top.
5. Bake for 20-25 minutes, or until the top is golden and bubbly.
6. Remove from the oven and let cool for 5 minutes. Garnish with chopped parsley before serving.

This dish is perfect for a Sunday evening when you want a hearty, comforting meal that’s still gluten-free. The creamy Alfredo sauce, melted mozzarella, and tender pasta make this casserole a favorite, ideal for feeding a crowd or simply indulging in a special family meal.

Spicy Lime Chicken Skewers

These spicy lime chicken skewers are a fun, flavorful, and gluten-free option for a Sunday barbecue or a casual dinner. Packed with citrusy lime and spicy flavors, they’re perfect for serving with a side of rice, grilled vegetables, or a simple salad.

Ingredients:

• 1 lb chicken breast or thighs, cut into bite-sized cubes
• 3 tbsp olive oil
• 2 tbsp lime juice
• 1 tbsp lime zest
• 2 cloves garlic, minced
• 1 tsp chili powder
• 1/2 tsp paprika
• 1/2 tsp ground cumin
• Salt and freshly ground black pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. In a bowl, mix the olive oil, lime juice, lime zest, minced garlic, chili powder, paprika, cumin, salt, and pepper. Add the chicken cubes and toss to coat. Cover and marinate in the refrigerator for at least 30 minutes, or up to 2 hours.
2. Preheat your grill or grill pan to medium-high heat. Thread the marinated chicken onto skewers.
3. Grill the chicken skewers for 3-4 minutes per side, or until the chicken is fully cooked and slightly charred.
4. Remove from the grill and let rest for a few minutes. Serve with fresh cilantro and lime wedges for extra brightness.

These skewers bring a burst of flavor with the tangy lime and the kick of spice, making them a perfect Sunday treat for anyone looking to add a little zest to their meal. The citrus and spices complement the chicken beautifully, creating a dish that’s flavorful and satisfying.

Lemon Herb Roasted Chicken

This lemon herb roasted chicken is a simple yet elegant gluten-free dish that’s perfect for a Sunday meal. With its aromatic blend of lemon, garlic, and fresh herbs, it’s both delicious and comforting.

Ingredients:

• 1 whole chicken (about 4-5 lbs), cleaned and patted dry
• 2 lemons, halved
• 4 cloves garlic, peeled and smashed
• 3 tbsp olive oil
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 1 tbsp chopped fresh parsley
• Salt and freshly ground black pepper to taste
• Optional: Roasted vegetables (carrots, potatoes, onions) for serving

Instructions:

1. Preheat your oven to 425°F (220°C). Place a rack in the middle of the oven.
2. Rub the whole chicken with olive oil, making sure to cover it evenly. Season generously with salt, pepper, rosemary, thyme, and parsley. Place the smashed garlic and lemon halves inside the cavity of the chicken.
3. Transfer the chicken to a roasting pan or baking dish and tie the legs together with kitchen twine. Roast in the preheated oven for about 1 hour and 15 minutes or until the internal temperature reaches 165°F (74°C) and the skin is golden brown.
4. Let the chicken rest for 10 minutes before carving. Serve with roasted vegetables and a squeeze of the lemon halves for added brightness.

The lemon and herbs infuse the chicken with a bright, earthy flavor that pairs beautifully with crispy skin and tender, juicy meat. This dish makes for a special Sunday dinner that is both impressive and straightforward.

Gluten-Free Chicken Stir Fry with Cashew Sauce

This gluten-free chicken stir fry is a quick and healthy option for a Sunday dinner, full of colorful vegetables, tender chicken, and a rich cashew sauce that adds a creamy, nutty flavor.

Ingredients:

• 1 lb boneless, skinless chicken breasts, thinly sliced
• 2 tbsp sesame oil or olive oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup snap peas
• 1 carrot, julienned
• 2 tbsp gluten-free soy sauce or tamari
• 1 tbsp rice vinegar
• 1/2 cup unsweetened cashew cream or cashew butter
• 2 tbsp honey or maple syrup
• 1 tsp grated fresh ginger
• 2 cloves garlic, minced
• Chopped green onions and sesame seeds for garnish

Instructions:

1. In a large skillet or wok, heat the sesame oil over medium-high heat. Add the chicken slices and cook for 4-5 minutes, stirring frequently, until the chicken is golden and cooked through. Remove from the skillet and set aside.
2. In the same skillet, add the bell peppers, snap peas, and carrot. Stir fry for 3-4 minutes until the vegetables are crisp-tender.
3. In a small bowl, whisk together the gluten-free soy sauce, rice vinegar, cashew cream, honey, ginger, and minced garlic.
4. Return the chicken to the skillet and pour the cashew sauce over the mixture. Stir well to coat the chicken and vegetables evenly. Cook for an additional 2-3 minutes until the sauce is heated through and slightly thickened.
5. Serve the stir fry over a bed of rice or gluten-free noodles, and garnish with green onions and sesame seeds.

This stir fry is a flavorful, gluten-free meal that’s easy to prepare and loaded with protein and vegetables. The cashew sauce provides a creamy, rich element that takes the dish to the next level, making it a perfect Sunday dinner option for a family-friendly meal.

Baked Pesto Chicken with Mozzarella

This baked pesto chicken with mozzarella is an easy, gluten-free dish that’s loaded with savory flavors. The combination of pesto, melted mozzarella, and juicy chicken makes for an irresistible Sunday dinner.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/2 cup gluten-free pesto (store-bought or homemade)
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1/2 tsp dried Italian seasoning
• Salt and freshly ground black pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Grease a baking dish or line it with parchment paper.
2. Season the chicken breasts with salt, pepper, and Italian seasoning. Drizzle olive oil over the top of each breast.
3. Spread a generous layer of pesto over each chicken breast, then top with mozzarella cheese and sprinkle with Parmesan.
4. Bake in the preheated oven for 20-25 minutes or until the chicken is cooked through and the cheese is golden and bubbly.
5. Remove from the oven and let rest for 5 minutes. Garnish with fresh basil leaves before serving.

This dish offers the perfect blend of savory, herby flavors and melted cheese that pairs well with a side of steamed vegetables or gluten-free pasta. It’s a simple, satisfying dish that brings comfort and elegance to your Sunday dinner table.

Crispy Coconut Chicken Tenders

These crispy coconut chicken tenders are a gluten-free twist on a classic favorite, perfect for a Sunday lunch or dinner. Coated in a crunchy mixture of coconut and gluten-free breadcrumbs, they’re flavorful and perfect when served with a tangy dipping sauce.

Ingredients:

• 1 lb chicken tenders
• 1/2 cup gluten-free breadcrumbs
• 1/2 cup unsweetened shredded coconut
• 2 eggs, beaten
• 1/2 cup all-purpose gluten-free flour
• 1/2 tsp paprika
• Salt and freshly ground black pepper to taste
• Coconut oil or vegetable oil for frying
• Optional: Sweet chili sauce or honey mustard for dipping

Instructions:

1. Set up a breading station with three shallow dishes. Place the gluten-free flour in one, the beaten eggs in another, and mix the breadcrumbs, shredded coconut, paprika, salt, and pepper in the third.
2. Dredge each chicken tender in the flour, then dip into the egg, and coat thoroughly with the coconut-breadcrumb mixture.
3. Heat a skillet over medium heat and add enough oil to cover the bottom. Fry the chicken tenders in batches for 3-4 minutes per side or until golden brown and cooked through. Remove and place on paper towels to drain excess oil.
4. Serve the chicken tenders hot with your choice of dipping sauce.

These coconut chicken tenders are crunchy on the outside and juicy on the inside, making them a fun, gluten-free option that adds a touch of sweetness and exotic flavor to your Sunday meal. They pair well with a side of coleslaw or a fresh cucumber salad for a complete dish.

Garlic Lemon Chicken with Asparagus

Garlic lemon chicken with asparagus is a simple and wholesome gluten-free recipe that’s perfect for a Sunday dinner. The chicken is tender, infused with a zesty lemon flavor, and paired with crispy, sautéed asparagus.

Ingredients:

• 2 large chicken breasts, pounded thin
• 1 lb asparagus, trimmed
• 3 tbsp olive oil
• 2 cloves garlic, minced
• 1 lemon, juiced and zested
• 1/2 tsp dried thyme or Italian seasoning
• Salt and freshly ground black pepper to taste
• Lemon slices for garnish
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
2. Season the chicken breasts with salt, pepper, and dried thyme. In a large skillet over medium-high heat, add 1 tbsp olive oil and sear the chicken for 2-3 minutes per side until golden brown. Remove and set aside.
3. In the same skillet, add the remaining olive oil and minced garlic. Sauté for 1 minute before adding the asparagus. Season with salt and pepper and cook for 3-4 minutes until the asparagus is tender but still crisp.
4. Place the chicken and asparagus on the prepared baking sheet. Drizzle lemon juice over everything and sprinkle with lemon zest. Bake for 10-12 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
5. Serve the chicken and asparagus hot, garnished with lemon slices and fresh parsley.

The garlic and lemon flavors infuse both the chicken and asparagus, creating a dish that’s light, fresh, and perfect for a Sunday meal. The combination of tender chicken and vibrant, crisp asparagus makes this an ideal recipe for anyone looking for a balanced, gluten-free dinner.

Stuffed Chicken Breast with Spinach and Ricotta

This stuffed chicken breast with spinach and ricotta is an elegant gluten-free dish that’s ideal for a Sunday evening. The creamy ricotta paired with earthy spinach and baked to perfection creates a comforting and satisfying main course.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup ricotta cheese
• 1 cup fresh spinach, chopped
• 1/4 cup grated Parmesan cheese
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• Salt and freshly ground black pepper to taste
• Olive oil for searing
• Toothpicks or kitchen twine for securing the chicken

Instructions:

1. Preheat your oven to 375°F (190°C). Line a baking dish with parchment paper or lightly grease it.
2. In a bowl, mix the ricotta cheese, chopped spinach, Parmesan cheese, garlic powder, and oregano. Season with salt and pepper.
3. Make a pocket in each chicken breast by slicing it horizontally without cutting all the way through. Stuff each breast with the spinach and ricotta mixture and secure with toothpicks or tie with kitchen twine.
4. Heat a skillet over medium-high heat and add a bit of olive oil. Sear the stuffed chicken breasts for 2-3 minutes per side until lightly browned.
5. Transfer the seared chicken to the prepared baking dish and bake for 20-25 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
6. Let the chicken rest for 5 minutes before serving.

This dish is rich and flavorful with the creamy filling and tender chicken that pairs well with a simple salad or roasted potatoes. It’s a perfect Sunday meal that’s both impressive and easy to make.

Note: More recipes​ are coming soon!