Gluten Free Baked Spicy Chicken

 

 

 

 

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Gluten Free Baked Spicy Chicken
 
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Gluten Free Baked Spicy Chicken
Author:
Recipe type: Main
Serves: 4
Ingredients
  • 4 organic boneless and skinless chicken breasts
  • ½ cup Frank's Original RedHot Cayenne Pepper Sauce - gluten free
  • ½ cup raw organic honey - naturally gluten free
  • ½ teaspoon McCormick Red Pepper Flakes - gluten free
  • 1 tablespoon oil
  • salt and pepper
  • 1 tablespoon San J Tamari Soy Sauce - gluten free
  • 1 tablespoon Bragg Unfiltered Raw Apple Cider Vinegar - gluten free
  • 3 cloves garlic, grated
  • fresh cilantro, chopped
Instructions
  1. Preheat oven to 400 degrees F.
  2. Season chicken with salt and pepper. Heat a cast iron pan to medium heat and add oil. Sear the chicken about 3 minutes per side then transfer them to a rimmed baking pan.
  3. Meanwhile, in a small saucepan combine the hot sauce, honey, pepper flakes, soy sauce, garlic and vinegar. Heat on low until well blended about 3 minutes.
  4. Drizzle ⅓ of the sauce over chicken. Reserve about ⅓ of the sauce and use the rest for basting. Bake the chicken for about 10 minutes or until chicken is done. Basting halfway. Serve with cilantro and more sauce.

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Gluten Free Bacon Wrapped Chicken

 

 

 

Gluten Free Bacon Wrapped Chicken
 
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Gluten Free Bacon Wrapped Chicken
Author:
Recipe type: Main
Serves: 4
Ingredients
  • 4 chicken breast, skinless and boneless, cut in half lengthwise
  • 4 garlic cloves, minced
  • ¼ cup fresh cilantro, chopped
  • 8 pieces Applegate Bacon - gluten free
  • organic raw honey, naturally gluten free
  • salt and pepper
  • olive oil
Instructions
  1. Preheat oven to 375 degrees F.
  2. Drizzle olive oil over chicken and season with salt, pepper, garlic and cilantro. Carefully wrap 1 piece of bacon and place them down with the ends of the bacon tucked under. (to prevent the bacon from curling while cooking)
  3. Drizzle honey all over and bake for about 30 to 35 minutes. Broil for 2 to 3 minutes to for a crispier bacon. Serve

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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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