35+ Flavorful Friday Dairy-Free Chicken Recipes for a Perfect Night

Are you looking for delicious, easy, and dairy-free chicken recipes to make your Fridays stress-free and full of flavor?

Whether you’re living a dairy-free lifestyle, dealing with food sensitivities, or simply want to explore new meal ideas, chicken is the perfect protein to keep things exciting.

From hearty salads to comforting stir-fries, chicken can be seasoned and cooked in a variety of ways that leave out the dairy but don’t sacrifice flavor.

In this article, we’ve compiled over 35 mouthwatering Friday dinner ideas featuring chicken, all without a single drop of dairy.

So, get ready to discover a range of options, from crispy baked chicken to flavorful grilled options, each designed to satisfy your taste buds and keep your Friday dinners light and enjoyable.

35+ Flavorful Friday Dairy-Free Chicken Recipes for a Perfect Night

Choosing dairy-free doesn’t mean compromising on taste or variety.

These 35+ dairy-free chicken recipes prove that there are endless ways to enjoy chicken, from savory roasts to tangy stir-fries, all without dairy.

Whether you prefer bold spices, fresh herbs, or simple ingredients, each recipe is designed to elevate your Friday night meals.

Plus, these dishes are perfect for meal prepping, making your weekends that much easier.

So, the next time you’re planning your Friday dinner, try one (or several) of these recipes and enjoy a flavorful, dairy-free meal that everyone will love.

Dairy-Free Chicken Stir-Fry with Veggies

This vibrant and healthy dairy-free chicken stir-fry is packed with colorful vegetables like bell peppers, broccoli, and snap peas, all tossed in a savory, soy-free sauce. Perfect for a quick and satisfying Friday meal, this recipe is both nutritious and delicious, offering a great way to enjoy tender chicken without any dairy.

Ingredients:

• 2 chicken breasts, thinly sliced
• 1 tablespoon olive oil
• 1 bell pepper, sliced
• 1 cup broccoli florets
• 1/2 cup snap peas
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon honey
• 1 teaspoon rice vinegar
• 1/2 teaspoon sesame oil
• Salt and pepper to taste
• 1 tablespoon sesame seeds (optional)

Instructions:

1. Heat the olive oil in a large skillet or wok over medium heat. Add the sliced chicken breasts and cook for about 5-7 minutes, or until browned and fully cooked. Remove the chicken from the skillet and set aside.
2. In the same skillet, add the bell pepper, broccoli, and snap peas. Stir-fry for about 3-4 minutes, until the vegetables are tender but still crisp.
3. Add the garlic and ginger to the skillet, stirring for another 1-2 minutes until fragrant.
4. In a small bowl, whisk together the soy sauce, honey, rice vinegar, and sesame oil. Pour the sauce over the vegetables and stir well to coat.
5. Add the cooked chicken back into the skillet and toss everything together. Let it cook for an additional 2-3 minutes, allowing the sauce to thicken slightly.
6. Season with salt and pepper to taste, and sprinkle with sesame seeds before serving.

This dairy-free chicken stir-fry with veggies is a versatile and flavorful dish that’s perfect for a quick Friday dinner. The combination of tender chicken, crisp vegetables, and a savory sauce creates a satisfying meal that everyone will love. Plus, it’s easy to adjust the vegetables and seasoning to your taste, making it a great option for any family or guest. Enjoy it over steamed rice or quinoa for a complete and balanced meal.

Creamy Dairy-Free Chicken Pasta

For a creamy, comforting meal that’s completely dairy-free, this chicken pasta recipe uses coconut milk to create a rich and velvety sauce. The chicken is perfectly seasoned and paired with gluten-free pasta for a wholesome dish that’s both filling and indulgent without the dairy.

Ingredients:

• 2 chicken breasts, diced
• 8 oz gluten-free pasta (or your preferred pasta)
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 can (14 oz) full-fat coconut milk
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions:

1. Cook the pasta according to the package directions. Drain and set aside.
2. Heat the olive oil in a large skillet over medium heat. Add the diced chicken and cook until browned and fully cooked, about 6-7 minutes. Remove the chicken and set aside.
3. In the same skillet, add the chopped onion and garlic. Sauté for 2-3 minutes until softened and fragrant.
4. Pour in the coconut milk, Dijon mustard, lemon juice, and thyme. Stir to combine, and let the sauce simmer for 5 minutes, allowing it to thicken.
5. Add the cooked chicken back into the skillet and stir well to coat with the creamy sauce. Season with salt and pepper to taste.
6. Add the cooked pasta to the skillet, tossing it in the sauce until fully coated.
7. Garnish with chopped fresh parsley and serve hot.

This creamy dairy-free chicken pasta is the perfect comfort food for your Friday night. The coconut milk creates a luxurious sauce that pairs beautifully with the tender chicken and pasta. It’s a great option for those who are avoiding dairy but still crave something rich and satisfying. Plus, with simple ingredients and a quick cook time, it’s a fantastic choice for a weeknight dinner that feels indulgent yet light.

Baked Chicken with Dairy-Free Garlic and Herb Butter

If you’re craving a simple yet flavorful chicken dish, this baked chicken with dairy-free garlic and herb butter will hit the spot. The dairy-free butter is infused with garlic, rosemary, and thyme, creating a savory and aromatic glaze that perfectly complements the tender chicken. This dish is ideal for a no-fuss, delicious Friday dinner.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1/4 cup dairy-free butter (such as margarine or coconut oil)
• 4 cloves garlic, minced
• 1 tablespoon fresh rosemary, finely chopped
• 1 tablespoon fresh thyme, finely chopped
• 1 teaspoon lemon zest
• Salt and pepper to taste
• 1 tablespoon olive oil
• Fresh lemon wedges for serving

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a small saucepan, melt the dairy-free butter over medium heat. Add the garlic, rosemary, thyme, and lemon zest, and cook for 2-3 minutes until fragrant. Remove from heat.
3. Pat the chicken thighs dry with paper towels, then season with salt and pepper on both sides.
4. Heat olive oil in a large oven-safe skillet over medium heat. Add the chicken thighs, skin-side down, and cook for 5-6 minutes, until the skin is golden and crispy.
5. Flip the chicken thighs and pour the garlic and herb butter over them. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
6. Remove from the oven and let the chicken rest for 5 minutes. Serve with fresh lemon wedges.

This baked chicken with dairy-free garlic and herb butter is a flavorful and elegant dish that’s perfect for a Friday night. The crispy skin, combined with the rich, garlicky butter, delivers a satisfying meal that is both comforting and aromatic. Whether served alongside roasted vegetables or a light salad, this dish is a great way to enjoy a dairy-free, easy-to-make dinner without sacrificing flavor or indulgence.

Dairy-Free Chicken and Sweet Potato Skillet

This dairy-free chicken and sweet potato skillet is a hearty and wholesome dish that’s perfect for a Friday dinner. The sweetness of the roasted sweet potatoes pairs wonderfully with the savory, seasoned chicken, all cooked together in one pan for minimal cleanup. It’s a balanced meal that’s both satisfying and nutritious, with vibrant flavors and a touch of warmth from the spices.

Ingredients:

• 2 chicken breasts, cut into cubes
• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 red bell pepper, sliced
• 1 onion, chopped
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 1 cup spinach, chopped
• 1 tablespoon fresh cilantro, chopped (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Heat the olive oil in a large oven-safe skillet over medium heat. Add the diced sweet potatoes and season with salt, pepper, smoked paprika, and cumin. Stir well, then cover and cook for 10 minutes, stirring occasionally.
3. Add the chicken cubes to the skillet, stirring to combine with the sweet potatoes. Continue cooking for another 5-7 minutes until the chicken is lightly browned on all sides.
4. Add the sliced bell pepper and chopped onion to the skillet, and cook for another 5 minutes until the vegetables begin to soften.
5. Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until the chicken is cooked through and the sweet potatoes are tender.
6. Stir in the chopped spinach and let it wilt in the heat for 2 minutes.
7. Garnish with fresh cilantro, if desired, and serve immediately.

This dairy-free chicken and sweet potato skillet is an incredibly flavorful and filling meal that will become a new favorite. The blend of spices brings out the natural sweetness of the sweet potatoes, while the tender chicken provides a satisfying protein boost. It’s easy to make, loaded with nutrients, and offers a one-pan solution for a busy Friday night meal. Perfect for those seeking a dairy-free option that doesn’t compromise on taste!

Lemon Herb Grilled Chicken with Avocado Salsa

Bright, zesty lemon and fresh herbs infuse the grilled chicken in this dairy-free recipe, creating a refreshing and flavorful dish for Friday nights. The creamy avocado salsa adds a cool contrast to the savory chicken, making it the perfect complement for a light yet satisfying meal. Ideal for warm weather or a simple, flavorful dinner.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• Juice of 1 lemon
• 2 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh thyme, chopped
• Salt and pepper to taste
• 1 avocado, diced
• 1 small tomato, diced
• 1/4 red onion, finely chopped
• Juice of 1 lime
• 1/4 cup fresh cilantro, chopped

Instructions:

1. In a bowl, combine the olive oil, lemon juice, minced garlic, parsley, thyme, salt, and pepper. Mix well to create a marinade.
2. Place the chicken breasts in a resealable bag or shallow dish, and pour the marinade over the chicken. Seal and refrigerate for at least 30 minutes (or up to 2 hours) to marinate.
3. Preheat your grill or grill pan to medium-high heat.
4. Grill the chicken breasts for 5-7 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is fully cooked.
5. While the chicken is grilling, prepare the avocado salsa by combining the diced avocado, tomato, red onion, lime juice, and cilantro in a bowl. Season with salt and pepper to taste.
6. Once the chicken is grilled, serve with a generous spoonful of the avocado salsa on top.

This lemon herb grilled chicken with avocado salsa is a perfect Friday night dish that’s light, refreshing, and full of flavor. The combination of zesty lemon, fresh herbs, and creamy avocado makes each bite deliciously satisfying. It’s an excellent choice for a dairy-free meal that feels indulgent without being heavy, and the avocado salsa adds a unique twist to the classic grilled chicken. Enjoy this dish with a side of rice or greens for a complete meal.

Spicy Chicken Lettuce Wraps

These spicy chicken lettuce wraps are a fun and light way to enjoy a delicious Friday meal. With tender ground chicken sautéed in a flavorful, spicy sauce and served in crunchy lettuce leaves, these wraps are a great option for a low-carb, dairy-free dinner that’s packed with bold flavors. They make for an exciting meal that’s perfect for any Friday evening gathering or a solo dinner.

Ingredients:

• 1 lb ground chicken
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 tablespoon sriracha sauce (adjust to taste)
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1/4 cup green onions, chopped
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon toasted sesame seeds (optional)
• Large lettuce leaves (such as butter or romaine lettuce) for wrapping

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the ground chicken and cook, breaking it apart with a spatula, until it is browned and fully cooked, about 5-7 minutes.
2. Add the minced garlic and grated ginger to the skillet, and sauté for 1-2 minutes until fragrant.
3. Stir in the soy sauce, sriracha sauce, rice vinegar, and sesame oil. Mix everything together and let it simmer for another 2-3 minutes until the sauce slightly thickens and coats the chicken.
4. Remove the skillet from the heat and stir in the chopped green onions and cilantro.
5. To serve, spoon the spicy chicken mixture into individual lettuce leaves and garnish with toasted sesame seeds if desired.

These spicy chicken lettuce wraps are an exciting and flavorful way to enjoy chicken without any dairy. The spicy, tangy sauce combined with the fresh crunch of the lettuce creates a perfect balance of textures and flavors. It’s a great option for a lighter, low-carb meal that still packs a punch. Whether served as a quick weeknight dinner or as an appetizer for a party, these wraps are sure to impress.

Dairy-Free Chicken Tacos with Mango Salsa

These dairy-free chicken tacos with mango salsa offer a fresh and vibrant twist on traditional tacos. The seasoned, grilled chicken is paired with a sweet and tangy mango salsa, making it a perfect dish for a lively Friday dinner. The colorful salsa adds a burst of flavor and freshness to the chicken, creating a delicious combination that’s perfect for taco night without the need for dairy.

Ingredients:

• 2 chicken breasts, grilled and sliced
• 8 small corn tortillas
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 1 mango, diced
• 1/4 red onion, finely chopped
• 1/2 red bell pepper, diced
• 1 tablespoon fresh cilantro, chopped
• Juice of 1 lime
• Slices of avocado (optional)

Instructions:

1. Preheat your grill or grill pan over medium-high heat.
2. Rub the chicken breasts with olive oil, cumin, chili powder, salt, and pepper. Grill the chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C). Once cooked, remove from heat and slice the chicken into strips.
3. While the chicken is grilling, prepare the mango salsa by combining the diced mango, red onion, red bell pepper, cilantro, and lime juice in a bowl. Stir gently to mix. Season with salt and pepper to taste.
4. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side.
5. To assemble the tacos, layer the grilled chicken in each tortilla and top with a generous spoonful of mango salsa. Add slices of avocado if desired.

These dairy-free chicken tacos with mango salsa are a refreshing and vibrant choice for your Friday night dinner. The sweetness of the mango salsa pairs beautifully with the savory grilled chicken, creating a delicious combination that everyone will love. Whether you enjoy these tacos with a side of beans, rice, or a fresh salad, they’re perfect for a fun and flavorful meal that’s light, zesty, and dairy-free.

One-Pan Roasted Chicken with Brussels Sprouts and Carrots

This one-pan roasted chicken with Brussels sprouts and carrots is a simple yet flavorful meal that is perfect for a Friday evening. The chicken roasts to crispy perfection while the Brussels sprouts and carrots soak up the delicious seasoning, creating a wholesome, hearty dinner. The convenience of roasting everything together makes this dish a time-saving favorite without sacrificing flavor.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 1 lb Brussels sprouts, halved
• 4 medium carrots, peeled and cut into sticks
• 1 tablespoon balsamic vinegar

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Place the chicken thighs on a large baking sheet and drizzle with olive oil. Season with garlic powder, rosemary, salt, and pepper.
3. Arrange the halved Brussels sprouts and carrot sticks around the chicken thighs on the baking sheet. Drizzle the vegetables with a bit more olive oil and season with salt and pepper.
4. Roast in the oven for 35-40 minutes, or until the chicken is fully cooked and the skin is crispy. The internal temperature of the chicken should reach 165°F (75°C).
5. In the last 5 minutes of cooking, drizzle the balsamic vinegar over the Brussels sprouts and carrots for added flavor.
6. Serve the roasted chicken with the vegetables on the side.

This one-pan roasted chicken with Brussels sprouts and carrots is an easy and satisfying meal that’s perfect for busy Fridays. The simplicity of the dish allows the flavors of the chicken and vegetables to shine, with the balsamic vinegar adding a touch of sweetness to the roasted Brussels sprouts. This recipe is not only delicious but also low-effort, making it ideal for a weeknight dinner that requires minimal prep and cleanup.

Dairy-Free Chicken Caesar Salad

This dairy-free chicken Caesar salad is a fresh, healthy, and flavorful twist on the classic. The chicken is grilled to perfection and served over a bed of crisp romaine lettuce, topped with a creamy dairy-free Caesar dressing. This light yet satisfying salad makes for a perfect Friday meal, combining the richness of the dressing with the savory taste of chicken for a truly delicious dish.

Ingredients:

• 2 chicken breasts, grilled and sliced
• 4 cups romaine lettuce, chopped
• 1/2 cup dairy-free Caesar dressing (store-bought or homemade)
• 1/4 cup gluten-free croutons (optional)
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your grill or grill pan to medium-high heat.
2. Season the chicken breasts with olive oil, salt, and pepper, and grill for 6-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (75°C). Let the chicken rest for 5 minutes, then slice it into strips.
3. In a large salad bowl, toss the chopped romaine lettuce with the dairy-free Caesar dressing until evenly coated.
4. Add the grilled chicken on top of the salad.
5. Sprinkle with croutons and fresh parsley for added texture and flavor.
6. Serve immediately, and enjoy a light but satisfying meal.

This dairy-free chicken Caesar salad is the perfect way to enjoy a classic dish without any dairy. The creamy, tangy Caesar dressing pairs perfectly with the grilled chicken and crunchy croutons, making each bite flavorful and satisfying. It’s a great choice for a lighter Friday dinner that still feels indulgent, and you can easily adjust the toppings and dressing to your taste. Enjoy this salad as a healthy and delicious alternative to traditional Caesar salad.

Dairy-Free Chicken and Broccoli Stir-Fry

This dairy-free chicken and broccoli stir-fry is a quick and nutritious dinner that brings together tender chicken, crisp broccoli, and a flavorful stir-fry sauce. Packed with protein and vegetables, it’s a well-rounded meal that comes together in just 30 minutes. The savory sauce, made from simple ingredients like soy sauce and garlic, adds depth to the dish, making it perfect for a satisfying Friday night dinner.

Ingredients:

• 2 chicken breasts, thinly sliced
• 2 tablespoons olive oil
• 3 cups broccoli florets
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1/4 cup soy sauce (or tamari for gluten-free)
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon honey or maple syrup
• 1 teaspoon red pepper flakes (optional)
• 1 tablespoon sesame seeds (optional)
• 1/4 cup green onions, chopped (for garnish)

Instructions:

1. Heat the olive oil in a large skillet or wok over medium-high heat. Add the sliced chicken and cook for 5-7 minutes, until browned and cooked through. Remove the chicken from the skillet and set it aside.
2. In the same skillet, add the broccoli florets and cook for 3-4 minutes, stirring occasionally, until slightly tender.
3. Add the minced garlic and grated ginger to the skillet with the broccoli, and sauté for an additional 1-2 minutes until fragrant.
4. In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, honey, and red pepper flakes.
5. Return the chicken to the skillet and pour the stir-fry sauce over the chicken and broccoli. Toss everything together to coat evenly, cooking for another 2-3 minutes until heated through.
6. Garnish with sesame seeds and green onions before serving.

This dairy-free chicken and broccoli stir-fry is a healthy, balanced meal that is quick to prepare and full of flavor. The combination of tender chicken, fresh broccoli, and savory sauce makes it a satisfying option for your Friday dinner. It’s a great way to enjoy a wholesome meal without the need for dairy, and the vibrant flavors will leave you feeling nourished and satisfied. You can also adjust the level of heat with more or less red pepper flakes depending on your preference.

Dairy-Free Chicken and Zucchini Noodles with Pesto

For a light and refreshing Friday dinner, try this dairy-free chicken and zucchini noodles with pesto. The zucchini noodles, or “zoodles,” offer a low-carb alternative to pasta and pair beautifully with the creamy, nutty pesto sauce. Tender grilled chicken adds a rich protein element, making this dish both filling and flavorful without any dairy.

Ingredients:

• 2 chicken breasts, grilled and sliced
• 4 medium zucchinis, spiralized into noodles
• 2 tablespoons olive oil
• 1/2 cup dairy-free pesto (store-bought or homemade)
• 1 tablespoon pine nuts or walnuts, toasted (optional)
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the spiralized zucchini noodles and cook for 2-3 minutes, stirring occasionally, until they are slightly tender but still firm. Be careful not to overcook to avoid sogginess.
2. In the meantime, grill or pan-sear the chicken breasts until fully cooked (about 6-7 minutes per side) and then slice them into strips.
3. In a large bowl, toss the zucchini noodles with the dairy-free pesto sauce until evenly coated.
4. Plate the zoodles and top with the sliced grilled chicken.
5. Garnish with toasted pine nuts or walnuts and fresh basil before serving.

This dairy-free chicken and zucchini noodles with pesto is a light, satisfying meal perfect for a healthy Friday dinner. The creamy, herbaceous pesto sauce brings richness to the zoodles and grilled chicken, making it a flavorful dish without any dairy. It’s an excellent low-carb alternative to traditional pasta dishes, and the zucchini noodles add a refreshing crunch. This meal is ideal for anyone looking for a fresh, flavorful, and nutrient-packed dinner.

Dairy-Free Chicken Shawarma Bowls

These dairy-free chicken shawarma bowls are a delicious, Mediterranean-inspired dish perfect for a filling yet healthy Friday meal. Marinated chicken is grilled to perfection and served with a variety of fresh, flavorful toppings such as tomatoes, cucumbers, and a tangy tahini dressing. This dish is a great way to enjoy bold flavors while keeping it dairy-free and wholesome.

Ingredients:

• 2 chicken breasts, thinly sliced
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 tablespoon ground paprika
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1/2 teaspoon cinnamon
• Salt and pepper to taste
• 2 cups cooked quinoa or rice
• 1 cucumber, sliced
• 1 tomato, diced
• 1/4 red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 1/4 cup tahini
• Juice of 1 lemon
• 2 tablespoons water

Instructions:

1. In a small bowl, mix together the olive oil, garlic, cumin, paprika, turmeric, coriander, cinnamon, salt, and pepper to create the shawarma marinade.
2. Place the chicken slices in a resealable bag or shallow dish and pour the marinade over the chicken. Seal and refrigerate for at least 30 minutes (or up to 2 hours).
3. Grill or pan-sear the marinated chicken slices for 5-7 minutes on each side, or until the chicken is fully cooked and has a nice char.
4. While the chicken cooks, prepare the tahini dressing by whisking together tahini, lemon juice, and water until smooth. Adjust the consistency with more water if needed.
5. To assemble the bowls, divide the cooked quinoa or rice between serving bowls. Top with the grilled chicken, sliced cucumber, diced tomato, red onion, and fresh parsley.
6. Drizzle with the tahini dressing and serve immediately.

These dairy-free chicken shawarma bowls are packed with bold Mediterranean flavors that are both satisfying and healthy. The marinated chicken, along with the fresh vegetables and creamy tahini dressing, create a meal that feels indulgent while still being light and nutritious. This dish is perfect for those who want a filling dinner without the use of dairy, and the versatility of the toppings allows you to customize it to your taste. Enjoy this vibrant bowl as a delicious and wholesome way to end the week.

Dairy-Free Lemon Herb Chicken Skewers

These dairy-free lemon herb chicken skewers are bursting with fresh flavors and perfect for a light yet satisfying Friday dinner. The marinated chicken, flavored with a zesty lemon and herb mix, is grilled on skewers until perfectly tender. Served with a side of rice or salad, this recipe makes for a quick and healthy meal that’s free from dairy but full of flavor.

Ingredients:

• 2 chicken breasts, cut into 1-inch cubes
• 2 tablespoons olive oil
• Zest and juice of 1 lemon
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped
• 1 tablespoon olive oil (for grilling)

Instructions:

1. In a bowl, combine olive oil, lemon zest, lemon juice, oregano, garlic powder, onion powder, salt, and pepper.
2. Add the chicken cubes to the marinade and stir to coat. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
3. Preheat the grill or grill pan over medium heat and lightly oil the grill with a paper towel dipped in olive oil.
4. Thread the marinated chicken onto skewers, ensuring the pieces are spaced evenly.
5. Grill the chicken skewers for 4-5 minutes on each side, or until fully cooked (internal temperature of 165°F or 75°C).
6. Remove the skewers from the grill and sprinkle with chopped fresh parsley before serving.

These dairy-free lemon herb chicken skewers are a great option for anyone looking for a flavorful, easy-to-make dish. The zesty lemon and fragrant herbs complement the tender chicken perfectly, and grilling them on skewers adds a delicious smokiness. Whether served with a side of roasted vegetables, rice, or a fresh salad, these skewers make for a light, satisfying meal that’s packed with flavor, yet free of dairy.

Dairy-Free Chicken Alfredo Zoodles

This dairy-free chicken Alfredo zoodles recipe offers a healthy, low-carb version of the classic comfort food. Zucchini noodles (zoodles) replace traditional pasta, and a creamy dairy-free Alfredo sauce made with cashews creates a rich, smooth texture. Grilled chicken adds a protein boost, making this dish both satisfying and nutritious without any dairy.

Ingredients:

• 2 chicken breasts, grilled and sliced
• 4 medium zucchinis, spiralized into noodles
• 1/2 cup raw cashews (soaked for 4 hours or overnight)
• 1 cup water
• 2 tablespoons nutritional yeast
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Drain and rinse the soaked cashews, then blend them with water and nutritional yeast in a high-speed blender until smooth and creamy. Set aside.
2. Heat olive oil in a skillet over medium heat. Add the garlic and sauté for 1-2 minutes, until fragrant.
3. Add the cashew Alfredo sauce to the skillet and bring to a simmer. Cook for 3-4 minutes, stirring occasionally, until heated through and thickened. Season with salt and pepper to taste.
4. In another skillet, heat a bit of olive oil over medium-high heat. Add the spiralized zucchini noodles and sauté for 2-3 minutes, just until tender but not mushy.
5. Divide the zoodles between plates, top with sliced grilled chicken, and drizzle with the creamy cashew Alfredo sauce.
6. Garnish with fresh parsley and serve immediately.

This dairy-free chicken Alfredo zoodles recipe is a perfect Friday meal that’s both comforting and healthy. The creamy cashew Alfredo sauce brings all the richness of a classic Alfredo, while the zoodles offer a lighter, low-carb alternative to pasta. The grilled chicken adds protein, making this dish a balanced and satisfying option without any dairy. This recipe is sure to become a favorite for anyone craving a healthier twist on a classic comfort food.

Dairy-Free BBQ Chicken Sliders

These dairy-free BBQ chicken sliders are perfect for a fun, casual Friday dinner. Shredded chicken is tossed in a tangy BBQ sauce, then piled onto soft slider buns with a crispy slaw. This recipe is easy to make, and the combination of smoky BBQ flavors with the crunch of the slaw creates a perfect balance of textures and tastes without any dairy.

Ingredients:

• 2 chicken breasts, cooked and shredded
• 1/2 cup dairy-free BBQ sauce
• 6 slider buns
• 1 cup coleslaw mix (shredded cabbage and carrots)
• 2 tablespoons dairy-free mayonnaise
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• Fresh cilantro, chopped (optional)

Instructions:

1. Cook the chicken breasts by boiling or grilling them, then shred them using two forks.
2. In a bowl, toss the shredded chicken with the dairy-free BBQ sauce until evenly coated. Set aside.
3. In a separate bowl, mix the coleslaw mix, dairy-free mayonnaise, apple cider vinegar, Dijon mustard, salt, and pepper. Stir until the slaw is well-coated and adjust seasoning to taste.
4. Lightly toast the slider buns in a skillet or oven.
5. Assemble the sliders by placing a generous amount of BBQ chicken on the bottom half of each bun, followed by a spoonful of coleslaw.
6. Top with the other half of the bun and garnish with fresh cilantro if desired. Serve immediately.

These dairy-free BBQ chicken sliders are a fun and flavorful option for a Friday meal. The tender BBQ chicken paired with the crisp, tangy slaw makes for a perfect combination of sweet, savory, and crunchy textures. These sliders are great for a casual dinner, a family meal, or even a party. They are simple to prepare, packed with flavor, and completely dairy-free, making them a hit for anyone looking for a lighter version of a classic comfort food.

Note: More recipes are coming soon!