Wednesday, January 11, 2017

3 Awesomely Delicious Gluten-Free Chicken Dishes

Today, I'm sharing with you, "3 super easy, better than restaurant, hubby approved" gluten-free chicken dishes. 

One was inspired by a restaurant dish, the other is my go to weekly recipe and lastly, a recipe my grandma used to make, that I now make gluten-free.

So get ready, your mouth may start watering... :)

Smothered Chicken with Rice and Lentils

This dish was inspired by a restaurant that I enjoy going to...usually it's smothered over a chicken breast, but I decided to cut up the chicken breasts.

  • 2-3 chicken breasts cut into pieces (depending on size of your family)
  • EVOO (Extra Virgin Olive Oil)        
  • Green pepper
  • Mushrooms
  • Onion
  • Shredded Cheese (Mexican Blend)
  • Salt and Pepper
  • Lundberg's Lentils and Rice   


Add EVOO to sauce pan. Add chicken, salt and pepper - saute until cooked through. Set aside chicken - put on a plate with a paper towel. Add EVOO to pan and add veggies - saute. Cook to desired tenderness. Add Chicken, stir together and spread chicken and veggies out in pan. Sprinkle with Shredded Cheese. Turn off stove and place lid on pan. Cheese will melt. Do not stir in cheese. Once melted, it's ready to serve!

Loaded BBQ Chicken Baked Potato

Chicken w/ BBQ sauce ready to cook
in slow cooker for 5/6 hours

Slow Cooker:
2-3 Chicken Breasts
Favorite Gluten-Free BBQ Sauce (I use Sweet Baby Ray's)
Cook on High 5-6 hours, until it easily pulls apart with a fork

Other Ingredients:

  • Baked Potatoes (Microwave)
  • Butter
  • Sour Cream
  • Shredded Cheese
  • Avocado
  • Any of your favorite baked potato toppings!
Directions: Follow slow cooker directions above.  Microwave baked potatoes. Then top with all your favorite toppings and dig in!

Cheesy Chicken and Broccoli Casserole

My Grandma would make this with me in mind when we would come and visit...I knew I was her favorite. ;) I've substituted the Cream of Chicken Soup my Grandma would use with Chicken Broth and Cream Cheese. Just like Grandma's, but now it's made gluten-free.


  • 1 Head of Broccoli
  • 1 C. of Uncooked White Rice
  • Shredded Chicken Breast (I used left-over dark meat from our rotisserie chicken that we had the night before)
  • 1 1/2 C. Shredded Cheddar Cheese (I used 2 C., but I thought it was a little much)
  • 2 C. of Pacific Chicken Broth
  • 1/2 of 8oz. Cream Cheese
  • 1 C. Milk
  • Salt and Pepper
Directions: Set oven @350. Cut heads of broccoli off stems and put in microwavable dish with some water, cover with plastic wrap and microwave for 6 minutes. In sauce pan, add cream cheese and chicken broth. When the cream cheese has melted, add chicken, rice, milk, shredded cheese and drained broccoli. Salt and Pepper. Stir together, pour into 9 x 12 casserole dish. Bake for 30 minutes. Let stand for 10 minutes before serving.

There you have it, "3 super easy, better than restaurant, hubby approved"gluten-free chicken dishes.


Monday, January 9, 2017

Gluten-Free Slow Cooker Orange Poppy Seed Chicken

That's my then 1 yr. old about to grab the
bottle, thankfully, I have cat-like reflexes!

Here's to another great successful gluten-free slow cooker meal.  This is a new recipe I just tried last night. And the best part, there's only 2 ingredients. That's right, just 2!

Chicken and Orange Poppy Seed dressing. Mmmhmm, it was DELISH! 

Again, I don't always prepare ahead, so I use what I have on hand in my cabinets and fridge.  I was actually looking to use Italian dressing, but I didn't have any, so the orange poppy seed dressing was next in line.

We could eat pot roast, chili and soups all fall and winter long, but it's nice to mix it up a bit. This meal would be lovely to have in the summer as well, but I say, why not enjoy the orange aroma in your home this winter.

The flavor is sweet, orange-y and unique. It was refreshing to say the least - just something different.

Orange Poppy Seed Chicken

Cook Time: 5 hours on LOW


3 Boneless Skinless Chicken Breasts
1/2 Cup Orange Poppy Seed Dressing
Note: If you can't find orange poppy seed dressing, 
try a 1/2 cup of poppy seed dressing and a tablespoon of orange marmalade.

For the side, no surprise - ROASTED zucchini. I do A LOT of roasting. 

3 reasons why I like roasting vegetables:

1) They taste fabulous 
2) Instead of sauteing in a pan, you can put the veggies 
in the oven and finish preparing for dinner
3) My favorite part, easy clean-up - throw away the foil - done!

Served over a mix of white and brown rice, this meal was easy peasy to prepare and full of flavor.

Do you have a favorite dressing you use in a recipe? Please tell!

As always, ENJOY!