30+ Irresistible Gluten-Free Chicken Dinner Recipes to Enjoy Tonight

When it comes to quick, easy, and delicious dinners, chicken is a go-to protein for many households.

But for those following a gluten-free diet, finding recipes that are both satisfying and safe to eat can sometimes be a challenge.

Luckily, chicken is naturally gluten-free, and with the right ingredients, you can create flavorful dishes that are both healthy and gluten-free.

In this blog post, we’ve rounded up 30+ gluten-free chicken dinner recipes that will not only make your taste buds sing but also fit into a gluten-free lifestyle.

Whether you’re looking for a hearty chicken stir-fry, a creamy coconut curry, or a light lemon herb grilled chicken, we’ve got you covered.

These recipes are perfect for busy weeknights, meal prepping, or when you’re craving something tasty and wholesome.

So, let’s dive in and discover your new favorite gluten-free chicken dish!

30+ Irresistible Gluten-Free Chicken Dinner Recipes to Enjoy Tonight

From juicy grilled chicken to flavorful curry dishes, there’s something for every palate in this collection.

Not only are these meals easy to prepare, but they also feature fresh ingredients that can help you maintain a balanced, nutritious diet.

Whether you’re new to gluten-free living or a seasoned pro, these chicken recipes will bring excitement and variety to your weekly menu.

So, go ahead and explore these amazing dishes – your next gluten-free chicken dinner is just a recipe away!

Lemon Herb Grilled Chicken

A zesty, flavorful dish perfect for a summer dinner or a light weeknight meal. This gluten-free grilled chicken is marinated with fresh lemon juice, garlic, and herbs, creating a deliciously tangy and aromatic flavor profile that pairs wonderfully with vegetables or a salad.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 lemon (juiced and zested)
• 2 cloves garlic (minced)
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. In a bowl, combine the lemon juice, lemon zest, garlic, olive oil, thyme, oregano, salt, and pepper.
2. Add the chicken breasts to the marinade, making sure they are well-coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for more flavor.
3. Preheat the grill to medium-high heat. Remove the chicken from the marinade, discarding any excess marinade.
4. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is golden and cooked through.
5. Remove the chicken from the grill and let it rest for a few minutes before serving.

This Lemon Herb Grilled Chicken is a refreshing and juicy option that is easy to prepare yet full of flavor. The lemon adds a bright acidity, while the herbs bring a savory depth, making it a perfect dish to pair with grilled vegetables or a simple green salad. It’s a gluten-free, light option that doesn’t skimp on taste, making it an excellent choice for those looking for a healthy, satisfying meal.

Garlic Butter Chicken with Asparagus

A rich and savory gluten-free dinner, this garlic butter chicken is packed with flavor and features a delightful combination of tender chicken breasts and crisp asparagus. The creamy garlic butter sauce adds a luxurious touch that makes this meal feel indulgent yet healthy.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1/4 cup butter
• 4 cloves garlic (minced)
• 1 bunch asparagus (trimmed and cut into 2-inch pieces)
• 1/2 cup chicken broth
• 1 tablespoon fresh parsley (chopped)
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper, then add them to the skillet.
2. Cook the chicken for 6-7 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set it aside.
3. In the same skillet, melt the butter and sauté the minced garlic for 1-2 minutes until fragrant.
4. Add the asparagus to the skillet and cook for 4-5 minutes, or until tender-crisp.
5. Pour in the chicken broth, scraping up any bits from the bottom of the skillet. Bring the broth to a simmer and cook for 2 minutes.
6. Return the chicken to the skillet and spoon some of the garlic butter sauce over the top. Let everything cook together for another 2-3 minutes until the chicken is reheated and coated with the sauce.
7. Garnish with fresh parsley and serve immediately.

This Garlic Butter Chicken with Asparagus is a comforting dish that feels both decadent and nutritious. The garlic butter sauce enhances the chicken and asparagus with a creamy, savory flavor, while the asparagus adds a nice crunch and freshness. It’s an easy-to-make gluten-free dinner that’s perfect for a cozy evening. The rich sauce pairs beautifully with the crispy chicken, making each bite satisfying and full of flavor.

Baked Chicken with Sweet Potatoes and Brussels Sprouts

A wholesome, one-pan gluten-free meal featuring roasted chicken, sweet potatoes, and Brussels sprouts. This hearty dinner is packed with nutrients and flavor, with the sweetness of the potatoes complementing the savory chicken and slightly bitter Brussels sprouts.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 medium sweet potatoes (peeled and cubed)
• 1 pound Brussels sprouts (trimmed and halved)
• 3 tablespoons olive oil
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1 tablespoon fresh thyme (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.
2. In a large bowl, toss the cubed sweet potatoes and halved Brussels sprouts with 2 tablespoons of olive oil, paprika, garlic powder, salt, and pepper.
3. Arrange the chicken thighs on the baking sheet and drizzle with the remaining tablespoon of olive oil. Season with salt, pepper, and thyme (if using).
4. Spread the sweet potatoes and Brussels sprouts around the chicken thighs on the baking sheet.
5. Roast in the oven for 35-40 minutes, or until the chicken skin is crispy and golden, and the internal temperature reaches 165°F (75°C). The vegetables should be tender and caramelized.
6. Serve the chicken with a side of roasted sweet potatoes and Brussels sprouts.

This Baked Chicken with Sweet Potatoes and Brussels Sprouts is a hearty and nourishing gluten-free meal. The chicken thighs come out perfectly crispy, while the sweet potatoes provide a touch of natural sweetness. The Brussels sprouts offer a lovely contrast, with their caramelized edges bringing an earthy flavor. This one-pan dish is incredibly easy to make and requires minimal cleanup, making it a great option for a nutritious weeknight dinner. The combination of savory, sweet, and earthy flavors is sure to satisfy your taste buds.

Spicy Chicken Stir-Fry with Veggies

This gluten-free spicy chicken stir-fry is packed with vibrant vegetables and tender chicken, all coated in a flavorful, spicy sauce. The dish is quick to prepare and can be customized with your favorite veggies, making it a versatile and delicious weeknight dinner.

Ingredients:

• 2 boneless, skinless chicken breasts (sliced thin)
• 1 tablespoon olive oil
• 1 red bell pepper (sliced)
• 1 yellow bell pepper (sliced)
• 1 medium onion (sliced)
• 1 zucchini (sliced)
• 2 tablespoons soy sauce (gluten-free)
• 1 tablespoon honey
• 2 tablespoons sriracha sauce
• 1 tablespoon rice vinegar
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 tablespoon sesame seeds (optional)
• 2 green onions (chopped, for garnish)

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat. Add the sliced chicken and season with salt and pepper. Cook for 5-6 minutes, or until the chicken is golden brown and cooked through. Remove from the pan and set aside.
2. In the same pan, add the bell peppers, onion, and zucchini. Stir-fry for 3-4 minutes until the vegetables are slightly tender but still crisp.
3. In a small bowl, whisk together the soy sauce, honey, sriracha, rice vinegar, and garlic powder to create the stir-fry sauce.
4. Return the cooked chicken to the pan and pour the sauce over the chicken and vegetables. Stir everything together and cook for another 2-3 minutes until the sauce thickens and coats the ingredients.
5. Garnish with sesame seeds and chopped green onions before serving.

This Spicy Chicken Stir-Fry is a fantastic dish for those who love bold, spicy flavors. The combination of crunchy vegetables and tender chicken in a sweet and spicy sauce makes it both satisfying and vibrant. You can adjust the level of heat by adding more or less sriracha, allowing you to personalize the dish to your taste. With its quick preparation time and gluten-free ingredients, this stir-fry is a perfect choice for a healthy, flavorful meal that everyone will enjoy.

Coconut Chicken Curry

A creamy, aromatic coconut chicken curry made with tender chicken pieces, simmered in a rich coconut milk base and flavored with traditional spices. This dish is naturally gluten-free, easy to make, and packed with comfort and warmth, perfect for cozy dinners.

Ingredients:

• 4 boneless, skinless chicken thighs (cut into pieces)
• 1 tablespoon olive oil
• 1 medium onion (diced)
• 2 cloves garlic (minced)
• 1 tablespoon ginger (grated)
• 2 tablespoons curry powder
• 1/2 teaspoon ground turmeric
• 1 can (14 oz) coconut milk (full-fat)
• 1/2 cup chicken broth
• 1 tablespoon tomato paste
• Salt and pepper to taste
• Fresh cilantro (for garnish)
• Rice (for serving)

Instructions:

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until soft, about 4-5 minutes.
2. Add the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
3. Stir in the curry powder and turmeric, and cook for 1 minute to bring out the flavors of the spices.
4. Add the chicken pieces to the pot, seasoning with salt and pepper. Cook until the chicken is browned on all sides.
5. Pour in the coconut milk, chicken broth, and tomato paste. Stir to combine and bring the mixture to a simmer.
6. Cover and let it cook for 20-25 minutes, or until the chicken is fully cooked and the sauce has thickened.
7. Serve the curry over rice and garnish with fresh cilantro.

This Coconut Chicken Curry is a delightful gluten-free dish that brings rich, tropical flavors with a smooth, creamy texture. The combination of coconut milk, curry spices, and tender chicken creates a hearty, comforting meal that’s perfect for chilly evenings. It’s an excellent choice for those who love curry but want something that’s easy to prepare. The rice helps absorb the flavorful sauce, making every bite irresistible.

Grilled Chicken with Avocado Salsa

A light, refreshing, and protein-packed gluten-free dinner, this grilled chicken is topped with a zesty avocado salsa. The combination of grilled chicken and the creamy, tangy salsa creates a satisfying and nutritious meal, perfect for a summer evening.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 avocados (diced)
• 1 small red onion (finely diced)
• 1 small tomato (diced)
• 1 tablespoon fresh cilantro (chopped)
• Juice of 1 lime
• 1 tablespoon olive oil

Instructions:

1. Preheat the grill to medium-high heat. Season the chicken breasts with olive oil, cumin, paprika, salt, and pepper.
2. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through.
3. While the chicken is grilling, prepare the avocado salsa by combining the diced avocados, red onion, tomato, cilantro, lime juice, and olive oil in a bowl. Stir gently to combine, being careful not to mash the avocados.
4. Once the chicken is cooked, remove it from the grill and let it rest for a few minutes.
5. Serve the grilled chicken topped with a generous scoop of avocado salsa.

This Grilled Chicken with Avocado Salsa is a refreshing and light gluten-free dish that’s perfect for warmer weather. The smokiness of the grilled chicken complements the creamy, tangy avocado salsa, creating a balanced and flavorful meal. It’s an easy, healthy choice that’s sure to impress, with minimal ingredients and a burst of fresh flavors. The avocado salsa adds a vibrant touch, making this dish as visually appealing as it is delicious.

Mediterranean Chicken Salad

This gluten-free Mediterranean chicken salad is a colorful, fresh, and satisfying dish that combines grilled chicken with a variety of vegetables and a tangy dressing. It’s perfect for lunch or a light dinner and is packed with nutrients from the vibrant mix of fresh ingredients.

Ingredients:

• 2 boneless, skinless chicken breasts (grilled and sliced)
• 1 cucumber (diced)
• 1 pint cherry tomatoes (halved)
• 1/2 red onion (thinly sliced)
• 1/2 cup Kalamata olives (pitted and sliced)
• 1/2 cup feta cheese (crumbled)
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. Grill the chicken breasts over medium-high heat for 6-7 minutes per side, until they are cooked through and reach an internal temperature of 165°F (75°C). Let them rest before slicing thinly.
2. In a large salad bowl, combine the cucumber, cherry tomatoes, red onion, Kalamata olives, and feta cheese.
3. In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper to create the dressing.
4. Add the sliced chicken to the salad and drizzle with the dressing. Toss everything together to combine.
5. Serve immediately or refrigerate for up to an hour before serving for a chilled salad.

This Mediterranean Chicken Salad is a perfect balance of fresh vegetables, protein, and bold flavors. The combination of juicy chicken, crisp vegetables, tangy feta cheese, and olives creates a satisfying and wholesome meal. The light dressing adds a touch of acidity that brings all the ingredients together, making it an ideal dish for warm weather or a healthy lunch. It’s naturally gluten-free and a great option for anyone looking to enjoy a Mediterranean-inspired meal.

Baked Chicken Parmesan with Zucchini Noodles

This gluten-free Baked Chicken Parmesan is a healthier take on the classic Italian dish, using baked chicken instead of fried and serving it with spiralized zucchini noodles. The result is a flavorful, low-carb, and gluten-free version of the beloved comfort food.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup gluten-free breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 egg (beaten)
• 1 1/2 cups marinara sauce (gluten-free)
• 1 cup mozzarella cheese (shredded)
• 2 medium zucchinis (spiralized into noodles)
• Olive oil for greasing

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
2. In a shallow bowl, combine the gluten-free breadcrumbs, Parmesan cheese, garlic powder, and oregano.
3. Dip each chicken breast into the beaten egg, then coat it with the breadcrumb mixture. Place the coated chicken breasts on the prepared baking sheet.
4. Bake the chicken for 20-25 minutes, or until the chicken is fully cooked and the coating is golden brown.
5. While the chicken is baking, heat a large pan over medium heat. Lightly sauté the zucchini noodles for 2-3 minutes, just until they begin to soften. Set aside.
6. Once the chicken is cooked, remove it from the oven and top each piece with marinara sauce and shredded mozzarella cheese. Return the chicken to the oven for an additional 5 minutes, or until the cheese is melted and bubbly.
7. Serve the baked chicken parmesan over the zucchini noodles and enjoy.

This Baked Chicken Parmesan with Zucchini Noodles is a satisfying gluten-free alternative to the traditional version. The chicken is crispy on the outside and tender on the inside, while the marinara sauce and melted cheese provide the classic flavors you love. The zucchini noodles offer a healthy, low-carb alternative to pasta, making this dish a great option for anyone looking to eat gluten-free without sacrificing flavor. It’s a simple, comforting meal that’s both delicious and nourishing.

Chicken and Broccoli Alfredo

A creamy, comforting gluten-free chicken and broccoli Alfredo that is rich, velvety, and perfect for a cozy dinner. The dish is made with a simple gluten-free sauce and is loaded with tender chicken and crisp-tender broccoli, offering a well-balanced meal.

Ingredients:

• 2 boneless, skinless chicken breasts (cubed)
• 1 tablespoon olive oil
• 1 head broccoli (cut into florets)
• 2 tablespoons butter
• 2 cloves garlic (minced)
• 1 1/2 cups heavy cream
• 1 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 8 oz gluten-free fettuccine pasta (optional, or substitute with zucchini noodles for a lighter option)

Instructions:

1. Heat the olive oil in a large skillet over medium-high heat. Add the chicken cubes and season with salt and pepper. Cook the chicken for 5-7 minutes, or until browned and cooked through. Remove from the skillet and set aside.
2. In the same skillet, melt the butter and sauté the garlic until fragrant, about 1 minute.
3. Add the heavy cream and bring to a simmer. Let it cook for 3-4 minutes, until it begins to thicken slightly.
4. Stir in the grated Parmesan cheese and garlic powder. Continue to cook for another 2-3 minutes until the sauce is smooth and creamy.
5. While the sauce is cooking, blanch the broccoli in boiling water for 2-3 minutes until bright green and tender. Drain and set aside.
6. If using gluten-free fettuccine pasta, cook according to the package instructions. If using zucchini noodles, sauté them lightly for 2-3 minutes.
7. Add the cooked chicken and broccoli to the Alfredo sauce and stir to combine.
8. Serve the chicken and broccoli Alfredo over the pasta or zucchini noodles.

This Chicken and Broccoli Alfredo is a rich, indulgent dish that’s naturally gluten-free and perfect for any pasta lover. The creamy Alfredo sauce complements the tender chicken and crisp broccoli, creating a well-rounded meal. Whether you serve it over gluten-free pasta or zucchini noodles, this dish offers a comforting and satisfying dinner that’s easy to prepare and perfect for family gatherings or a special evening. The creamy texture and bold flavor of the sauce will leave everyone asking for seconds.

Lemon Herb Grilled Chicken

This zesty Lemon Herb Grilled Chicken is packed with fresh citrus and aromatic herbs, creating a light, flavorful dish that’s perfect for summer. The chicken is marinated in a tangy lemon marinade, grilled to perfection, and served with a fresh side of salad or veggies.

Ingredients:

• 4 boneless, skinless chicken breasts
• 3 tablespoons olive oil
• Juice and zest of 1 lemon
• 3 cloves garlic (minced)
• 1 tablespoon fresh rosemary (chopped)
• 1 tablespoon fresh thyme (chopped)
• Salt and pepper to taste

Instructions:

1. In a bowl, combine olive oil, lemon juice, lemon zest, garlic, rosemary, thyme, salt, and pepper to create the marinade.
2. Place the chicken breasts in a resealable bag or shallow dish and pour the marinade over the chicken. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 2 hours.
3. Preheat the grill to medium-high heat. Remove the chicken from the marinade and grill for 6-7 minutes per side, or until the chicken is fully cooked and reaches an internal temperature of 165°F (75°C).
4. Serve immediately with your favorite side, such as grilled vegetables or a fresh salad.

This Lemon Herb Grilled Chicken is a vibrant and refreshing dish that’s light yet full of flavor. The lemon brings a tangy freshness, while the rosemary and thyme infuse the chicken with an aromatic quality that elevates the dish. It’s perfect for outdoor grilling, making it an ideal option for family gatherings, barbecues, or weeknight dinners. Gluten-free and healthy, this dish is a great way to enjoy the flavors of the season.

Garlic Butter Chicken with Asparagus

This gluten-free Garlic Butter Chicken with Asparagus is an easy and elegant dinner option that’s full of rich flavors. The chicken is pan-seared and smothered in a creamy garlic butter sauce, paired with tender asparagus for a nutritious, satisfying meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 3 tablespoons butter
• 4 cloves garlic (minced)
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 1 teaspoon lemon juice
• 1 bunch asparagus (trimmed)
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper, and cook for 6-7 minutes per side, or until golden brown and fully cooked. Remove the chicken from the skillet and set aside.
2. In the same skillet, melt the butter and sauté the garlic for 1 minute, until fragrant.
3. Add the chicken broth and bring to a simmer. Let it cook for 2-3 minutes, reducing slightly.
4. Stir in the heavy cream and lemon juice, and cook for another 2-3 minutes, until the sauce thickens.
5. While the sauce is thickening, steam or sauté the asparagus in a separate pan for about 5 minutes until tender.
6. Return the chicken to the skillet and pour the garlic butter sauce over it. Simmer for an additional 2-3 minutes to warm the chicken.
7. Serve the chicken with the asparagus, drizzling the garlic butter sauce over the top.

This Garlic Butter Chicken with Asparagus is a luxurious gluten-free dish that combines the richness of butter with the fresh, green flavor of asparagus. The garlic butter sauce adds a silky texture and a savory depth to the chicken, making it a comforting and delicious meal. It’s quick to prepare, making it an excellent choice for a weeknight dinner, while still feeling special enough for a weekend feast. The asparagus provides a perfect balance to the creamy sauce, creating a complete and satisfying meal.

Chicken Fajita Lettuce Wraps

These gluten-free Chicken Fajita Lettuce Wraps are a healthy, low-carb alternative to traditional fajitas. With marinated chicken, sautéed bell peppers, and onions, all wrapped in crisp lettuce leaves, this dish is both refreshing and full of bold, smoky flavors.

Ingredients:

• 2 boneless, skinless chicken breasts (sliced into strips)
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon ground black pepper
• Salt to taste
• 1 red bell pepper (sliced)
• 1 green bell pepper (sliced)
• 1 medium onion (sliced)
• 1 tablespoon lime juice
• 12 large lettuce leaves (such as romaine or butter lettuce)

Instructions:

1. In a small bowl, combine the chili powder, cumin, paprika, garlic powder, onion powder, black pepper, and salt. Season the chicken strips with this spice mixture, and drizzle with olive oil. Toss to coat evenly. Let the chicken marinate for at least 15 minutes.
2. Heat a large skillet over medium-high heat and cook the chicken for 5-6 minutes until browned and cooked through. Remove the chicken from the skillet and set aside.
3. In the same skillet, add a little more oil if needed and sauté the bell peppers and onion until softened, about 4-5 minutes.
4. Return the chicken to the skillet and stir to combine with the vegetables. Add lime juice and cook for another minute.
5. To serve, spoon the chicken and vegetable mixture into the center of each lettuce leaf and wrap it up like a taco.

These Chicken Fajita Lettuce Wraps are a fun, gluten-free, and healthy twist on traditional fajitas. The combination of tender, seasoned chicken and sautéed vegetables wrapped in crunchy lettuce leaves creates a light yet flavorful meal. The lime juice adds a refreshing burst of acidity, balancing out the spices perfectly. These wraps are easy to customize, allowing you to add your favorite toppings, such as avocado, salsa, or cheese, for an extra layer of flavor. This is an ideal dish for a light lunch, dinner, or a meal prep option that’s both gluten-free and low-carb.

Spicy Chicken and Quinoa Bowl

This Spicy Chicken and Quinoa Bowl is a vibrant, gluten-free meal that combines protein-packed chicken with quinoa, fresh vegetables, and a zesty dressing. It’s an easy-to-make and well-balanced meal that’s perfect for lunch or dinner.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1 cup quinoa (cooked)
• 1 cup cherry tomatoes (halved)
• 1 avocado (sliced)
• 1/4 cup red onion (thinly sliced)
• 1 tablespoon lime juice
• 2 tablespoons fresh cilantro (chopped)
• 1/4 cup Greek yogurt (optional)

Instructions:

1. In a small bowl, mix chili powder, cumin, paprika, garlic powder, salt, and pepper. Rub the chicken breasts with the spice mixture.
2. Heat olive oil in a skillet over medium-high heat. Cook the chicken for 6-7 minutes per side, or until it reaches an internal temperature of 165°F (75°C). Let it rest before slicing.
3. In a large bowl, combine the cooked quinoa, cherry tomatoes, avocado, and red onion. Add the lime juice and cilantro, and toss to combine.
4. Slice the chicken and arrange it on top of the quinoa mixture. Optionally, add a dollop of Greek yogurt for extra creaminess.
5. Serve immediately or refrigerate for a meal prep option.

This Spicy Chicken and Quinoa Bowl is a perfect fusion of bold flavors, healthy grains, and fresh veggies. The chicken is seasoned with spices that give it a warm, smoky kick, while the quinoa serves as a nutritious base. The combination of creamy avocado, tangy lime, and the optional Greek yogurt adds layers of flavor and texture. It’s a wholesome meal that’s not only gluten-free but also packed with fiber, protein, and healthy fats. Whether for a meal prep or a quick dinner, this bowl is both satisfying and nutritious.

Chicken Stir-Fry with Veggies

This gluten-free Chicken Stir-Fry with Veggies is a simple, quick, and nutritious dinner that brings together lean chicken, colorful vegetables, and a savory stir-fry sauce. It’s a go-to meal for busy weeknights or when you need something light yet filling.

Ingredients:

• 2 boneless, skinless chicken breasts (sliced thinly)
• 1 tablespoon sesame oil
• 1 red bell pepper (sliced)
• 1 yellow bell pepper (sliced)
• 1 zucchini (sliced)
• 1 cup snap peas
• 2 cloves garlic (minced)
• 2 tablespoons gluten-free soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 1 teaspoon grated ginger
• 1 tablespoon sesame seeds (optional)

Instructions:

1. Heat sesame oil in a large pan or wok over medium-high heat. Add the chicken slices and cook for 5-6 minutes, until the chicken is fully cooked and lightly browned. Remove from the pan and set aside.
2. In the same pan, add the garlic and sauté for 1 minute until fragrant. Add the bell peppers, zucchini, and snap peas, and cook for another 4-5 minutes until the vegetables are tender but still crisp.
3. While the vegetables are cooking, whisk together the gluten-free soy sauce, rice vinegar, honey, and grated ginger in a small bowl.
4. Add the cooked chicken back into the pan with the vegetables and pour the stir-fry sauce over the mixture. Stir to combine and cook for another 2-3 minutes, allowing the sauce to thicken slightly.
5. Sprinkle with sesame seeds if desired and serve immediately with rice or gluten-free noodles.

This Chicken Stir-Fry with Veggies is a versatile and gluten-free dish that’s packed with flavor and nutrients. The sauce, made from a blend of soy sauce, honey, and ginger, provides a sweet and savory base, perfectly complementing the lean chicken and fresh vegetables. It’s a quick meal that’s easy to customize based on whatever vegetables you have on hand, making it ideal for busy weeknights. With a balance of protein, veggies, and healthy fats, this stir-fry is a delicious and wholesome meal for the whole family.

Coconut Curry Chicken

This gluten-free Coconut Curry Chicken is a rich and creamy dish that is full of exotic flavors. The coconut milk creates a smooth, velvety sauce that pairs perfectly with the chicken and aromatic spices, making it an unforgettable dinner.

Ingredients:

• 4 boneless, skinless chicken breasts (cut into cubes)
• 1 tablespoon coconut oil
• 1 medium onion (diced)
• 2 cloves garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 1 tablespoon curry powder
• 1/2 teaspoon ground turmeric
• 1 can (14 oz) coconut milk (full-fat)
• 1/2 cup chicken broth
• 1 tablespoon lime juice
• 1 teaspoon salt (or to taste)
• Fresh cilantro for garnish

Instructions:

1. Heat the coconut oil in a large skillet over medium heat. Add the onion and sauté for 3-4 minutes, until softened.
2. Add the garlic and ginger, and cook for another minute until fragrant.
3. Sprinkle the curry powder and turmeric over the onions, and stir for 30 seconds to release the spices’ flavors.
4. Add the chicken cubes to the pan and cook for 6-7 minutes, until browned on all sides.
5. Pour in the coconut milk and chicken broth, stirring to combine. Bring the mixture to a simmer and cook for 10-15 minutes, or until the chicken is cooked through and the sauce thickens slightly.
6. Stir in the lime juice and salt to taste. Garnish with fresh cilantro before serving.
7. Serve the curry chicken over steamed rice or with gluten-free naan for a complete meal.

This Coconut Curry Chicken is a comforting and flavorful dish that’s rich and aromatic. The combination of coconut milk, curry powder, and turmeric creates a creamy sauce that perfectly coats the tender chicken. The addition of lime juice adds a refreshing acidity, balancing the richness of the coconut. It’s a gluten-free dish that can be enjoyed with rice or gluten-free bread for a complete, satisfying meal. The bold flavors and creamy texture make it a crowd-pleasing dish that’s easy to prepare and sure to impress.

Note: More recipes are coming soon!