1. Pesto Chicken Zucchini Skillet
This easy gluten-free dinner is fresh, herby, and made in one skillet with chicken, zucchini, tomatoes, and pesto.
Ingredients
- 1 pound chicken breast, cut into bite-size pieces
- 2 medium zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1/3 cup gluten-free pesto
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- Salt and black pepper, to taste
- Cooked rice, quinoa, or cauliflower rice, for serving
- Fresh basil or parmesan, optional
Instructions
- Season chicken with salt and black pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Cook chicken until golden and cooked through.
- Add zucchini and cherry tomatoes.
- Cook until zucchini is tender but not mushy.
- Stir in gluten-free pesto and lemon juice.
- Serve over rice, quinoa, or cauliflower rice.
Food Safety Tip: Chicken should reach 165°F before serving.
2. Turkey Meatball Marinara Bowls
These gluten-free meatball bowls are cozy, simple, and perfect with rice, cauliflower rice, zucchini noodles, or roasted vegetables.
Ingredients
- 1 pound ground turkey
- 1 egg
- 1/4 cup grated parmesan
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- Salt and black pepper, to taste
- 1 1/2 cups gluten-free marinara sauce
- Cooked rice, cauliflower rice, or zucchini noodles, for serving
- Fresh parsley or basil, optional
Instructions
- Mix ground turkey, egg, parmesan, Italian seasoning, garlic powder, salt, and pepper.
- Roll into small meatballs.
- Cook meatballs in a skillet until browned on all sides.
- Add marinara sauce and simmer until meatballs are fully cooked.
- Serve over rice, cauliflower rice, or zucchini noodles.
- Top with herbs and extra parmesan if desired.
Gluten-Free Tip: Use gluten-free marinara sauce and avoid regular breadcrumbs. This version uses parmesan and egg to help bind the meatballs.
3. Honey Garlic Salmon Rice Bowls
This sweet-savory gluten-free salmon bowl is made with rice, broccoli, salmon, honey, garlic, and gluten-free tamari.
Ingredients
- 2 to 4 salmon fillets
- 2 cups cooked rice or cauliflower rice
- 3 cups broccoli florets
- 2 tablespoons gluten-free tamari
- 1 tablespoon honey
- 1 garlic clove, minced
- 1 teaspoon sesame oil
- Green onions and sesame seeds, for topping
- Lime wedges, optional
Instructions
- Steam or roast broccoli until crisp-tender.
- Mix tamari, honey, garlic, and sesame oil.
- Cook salmon in a skillet or bake until tender.
- Brush salmon with honey garlic sauce during the last few minutes of cooking.
- Add rice or cauliflower rice to bowls.
- Top with salmon, broccoli, green onions, sesame seeds, and lime.
Food Safety Tip: Salmon is done when it reaches 145°F or flakes easily with a fork.
