Gluten Free Mexican Chicken Tenders

 

 

 

 

 


Gluten Free Mexican Chicken Tenders
 
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Gluten Free Mexican Chicken Tenders
Author:
Recipe type: Main
Serves: 4
Ingredients
  • 12 to 14 chicken tenders
  • McCormick Ground Cumin - gluten free
  • McCormick Chili Powder - gluten free
  • McCormick Ground Paprika - gluten free
  • olive oil
  • 2 medium tomatoes, diced
  • ⅓ cup fresh cilantro, chopped
  • ¼ of small red onion, diced
  • ½ lime juice
  • 1 jalapeno, thinly sliced
  • salt and pepper
  • 2 green onions, sliced
  • ⅓ cup Mezzetta Kalamata pitted olives - gluten free
  • 8 oz grated Cheddar Jack Cheese
Instructions
  1. Drizzle olive oil over chicken, season with paprika, cumin, chili powder, salt and pepper. Marinate for 15 minutes.
  2. Preheat oven to 350 degrees F.
  3. Meanwhile, in a bowl combine the tomatoes, cilantro, red onion, 2 tablespoons olive oil, lime juice and season with salt and pepper.
  4. Heat a large cast iron pan over medium heat. Cook the chicken for few minutes until done about 5 minutes. You can use the same pan or another one, arrange the chicken to go around the pan. Top with cheese, the tomato mixture, olives, and jalapeno. Bake for 5 to 8 minutes or until the cheese has melted. Top with cilantro and green onions. Serve

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Gluten Free Grilled Chicken Salad

 

 

 

 

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Gluten Free Grilled Chicken Salad
 
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Gluten Free Grilled Chicken Salad
Author:
Recipe type: Salad
Serves: 6
Ingredients
  • 8 to 10 pieces chicken tenderloins
  • 1 tablespoon Private Selection Balsamic Vinegar of Modena - gluten free
  • ¼ cup extra virgin olive oil plus 3 tablespoons, divided
  • 1 teaspoon sugar
  • 1 tablespoon fresh tarragon, chopped
  • 2 cups fresh baby spinach
  • 4 to 5 cups romaine lettuce
  • 1 ripe avocado, peeled and sliced
  • ⅛ of small red onion, thinly sliced
  • ¼ cup feta cheese crumbles
  • 1 cup strawberries, quartered
  • ¼ teaspoon kosher salt
  • 3 tablespoons pine nuts, toasted
  • 2 cloves garlic, minced
  • freshly ground black pepper
  • ¼ cup fresh cilantro, chopped
Instructions
  1. Place chicken in a large bowl, drizzle 3 tablespoons olive oil and season with cilantro, minced garlic, salt and pepper. Let it marinate for 15 minutes.
  2. In a small bowl, whisk together the olive oil, chopped tarragon, vinegar, sugar, salt and pepper.
  3. Heat a large cast iron pan or griddle to medium high heat. Cook the chicken for few minutes until cooked through. Transfer to a chopping board and cut into bite pieces.
  4. Place lettuce and spinach in a large platter. Top with the strawberries, avocado, onions, chicken, feta cheese and drizzle the dressing all over. Serve

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Gluten Free Chicken Shepherd’s Pie

Gluten Free Chicken Shepherd's Pie
 
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Gluten Free Chicken Shepherd's Pie
Author:
Recipe type: Main
Serves: 6
Ingredients
  • 3 pounds potatoes, peeled and cut into 1 inch cubes
  • 2 pounds chicken tenders, diced
  • 1¼ cup Pacific Organic Chicken Broth - gluten free
  • 2 tablespoons Bob's Red Mill Multipurpose Flour - gluten free
  • 2 tablespoons Heinz Ketchup - gluten free
  • 1 tablespoon Lea & Perrins Worcestershire Sauce - gluten free
  • vegetable oil
  • 1 red bell pepper, diced
  • 2 medium carrots, diced
  • 1 large sweet onion, diced
  • 3 tablespoons butter
  • ¾ cup milk
  • 2 tablespoons fresh chives, chopped
  • 8 oz white mushrooms, sliced
  • 1 tablespoon fresh thyme, chopped
  • salt and black pepper
Instructions
  1. Combine potatoes and enough water to cover in a pot and bring to a boil. Reduce heat to simmer, cover and cook for 15 minutes. Drain and return to the pot or large saucepan. Mash the potatoes in the pot then add the butter and ½ teaspoon salt. Then gradually add the milk and mix until well blended. Set aside.
  2. Preheat oven to 400 degrees F.
  3. Heat 2 tablespoons of vegetable oil on a large cast iron pan over medium heat. Saute the onions and mushrooms for 2 minutes then add the carrots and bell peppers, cook for few more minutes until soft. Season with salt and pepper. Transfer to a plate. On the same pan add 2 tablespoons of oil and cook the chicken until done about 3 minutes. Add the thyme and season with salt and pepper. Stir in the ketchup and Worcestershire sauce. Mix the chicken broth and flour together then add to the pan. Stir until sauce thickened.
  4. Top the chicken mixture with mashed potatoes. Place the pan on a large rimmed baking pan to catch any overflow. Bake for 25 minutes until lightly browned. Serve

 

 

 

 

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Gluten Free Fried Pot Stickers

 

 

 

 

Gluten Free Fried Pot Stickers
 
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Gluten Free Fried Pot Stickers
Author:
Recipe type: Side Dish
Serves: 4
Ingredients
  • ½ pound ground chicken
  • ½ red bell pepper
  • ½ cup shredded green cabbage
  • ⅓ teaspoon white pepper
  • 3 green onions, sliced
  • 1 egg white
  • 1 teaspoon fresh ginger, minced
  • San J Tamari Soy Sauce - gluten free
  • lemon juice for serving
  • oil for frying
  • FOR THE WRAPPER:
  • Follow the wonton wrapper recipe.
Instructions
  1. Combine all the ingredients in a bowl. Brush wonton wrapper with water and scoop about 1 tablespoon of the filling and fold the wrapper. Use a fork and press the edges securing the chicken mixture.
  2. Heat enough oil in a wok or deep fryer over medium to low heat. Fry for few minutes until golden brown. Serve with soy sauce and lemon juice.

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Gluten Free Chicken Enchiladas

 

 

 

 

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Gluten Free Chicken Enchiladas
 
Prep time
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Author:
Recipe type: Main
Cuisine: Mexican
Serves: 4
Ingredients
  • 2 pounds chicken tenders
  • Mission Tortillas Soft Taco - gluten free
  • 1 can (19 oz) La Victoria Green Enchilada Sauce - gluten free
  • 1 can (4 oz) Hatch Select Diced Green Chiles - gluten free
  • 1 cup Daisy Sour Cream - gluten free
  • 12 oz Monterey Jack Cheese, shredded
  • McCormick Garlic Powder - gluten free
  • 2 green onions, sliced
  • olive oil
  • salt and pepper
  • 1 serrano pepper, thinly sliced
  • ¼ cup fresh cilantro, chopped
  • 1 medium tomato, diced
Instructions
  1. Preheat oven to 425 degrees F.
  2. Drizzle olive oil over chicken and season with salt, pepper and garlic powder.
  3. Heat a nonstick pan to medium high heat and cook the chicken until done about 3 minutes. Transfer chicken to a plate and let it cool quickly. Cut or shred the chicken into bite pieces. In a large bowl, combine half of the enchilada sauce, green chiles, half of the cheese and the chicken. In another bowl, combine the sour cream and the remaining enchilada sauce.
  4. Pour half of the sour cream mixture to a 9 x 13 inch baking dish. Top tortillas with about 3 to 4 tablespoons of the chicken mixture, roll it up and place seam down on the baking pan. Top with the remaining sour cream mixture and cheese. Bake for 20 minutes or until bubbly. When done, top with diced tomatoes, cilantro, serrano pepper and green onions. Serve

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