Are you tired of the same old boring chicken dishes? Look no further! In this article, we’ll be sharing 20 mouthwatering and nutritious gluten-free, dairy-free chicken recipes that are sure to spice up your meal routine. From classic roasted chicken to international-inspired stir-fries and curries, these recipes showcase a wide range of flavors and cooking techniques.
From the savory and aromatic Lemon Garlic Herb Roasted Chicken to the crispy and indulgent Baked Coconut Crusted Chicken Tenders, there’s something for everyone on this list. And with dietary restrictions in mind, we’ve made sure that every recipe is free from gluten and dairy products, making it easy to enjoy a delicious meal without compromising your health or dietary needs.
Whether you’re a busy parent looking for quick and easy weeknight meals or a foodie seeking inspiration for your next dinner party, these recipes are sure to delight. So let’s get cooking! In this article, we’ll be exploring each of the 20 gluten-free, dairy-free chicken recipes in detail, providing step-by-step instructions, ingredient lists, and gorgeous photos to make your mouth water.
Lemon Garlic Herb Roasted Chicken
Lemon Garlic Herb Roasted Chicken Recipe
A flavorful and aromatic roasted chicken dish, perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 whole chicken (3-4 lbs)
– 2 lemons, juiced
– 4 cloves garlic, minced
– 1/4 cup olive oil
– 2 tbsp chopped fresh rosemary
– 1 tsp dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Rinse the chicken and pat dry with paper towels.
3. In a small bowl, mix together lemon juice, garlic, olive oil, rosemary, thyme, salt, and pepper.
4. Rub the mixture all over the chicken, making sure to get some under the skin as well.
5. Place the chicken in a roasting pan and put it in the oven.
6. Roast for 45-50 minutes or until the internal temperature reaches 165°F (74°C).
7. Let the chicken rest for 10-15 minutes before carving and serving.
Cooking Time: 45-50 minutes
Baked Coconut Crusted Chicken Tenders
Elevate your snack game with these crispy and flavorful baked coconut crusted chicken tenders!
Ingredients:
– 1 pound boneless, skinless chicken breast tenders
– 1/2 cup unsweetened shredded coconut
– 1/4 cup panko breadcrumbs
– 1 tablespoon olive oil
– 1 teaspoon lime juice
– Salt and pepper to taste
– Optional: your favorite dipping sauce
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a shallow dish, mix together coconut, panko breadcrumbs, and a pinch of salt and pepper.
3. Dip each chicken tender into the olive oil, then roll in the coconut mixture to coat evenly. Place on prepared baking sheet.
4. Drizzle lime juice over the tenders and sprinkle with additional coconut if desired.
5. Bake for 15-20 minutes or until cooked through and crispy.
6. Serve hot with your favorite dipping sauce, if desired.
Cooking Time: 15-20 minutes
Spicy Harissa Grilled Chicken Skewers
Elevate your backyard gatherings with these flavorful and spicy chicken skewers infused with the bold flavors of North Africa.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 2 tablespoons harissa paste
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon paprika
– Salt and pepper to taste
– 10-12 bamboo skewers, soaked in water for at least 30 minutes
Instructions:
1. Preheat grill to medium-high heat.
2. In a large bowl, whisk together harissa paste, garlic, olive oil, paprika, salt, and pepper.
3. Add the chicken pieces to the marinade and toss to coat evenly.
4. Thread the marinated chicken onto the bamboo skewers, leaving a small space between each piece.
5. Place the skewers on the grill and cook for 8-10 minutes per side, or until cooked through and slightly charred.
6. Serve hot with your favorite sides and enjoy!
Cooking Time: 16-20 minutes
Cilantro Lime Chicken with Avocado Salsa
A refreshing twist on traditional chicken dishes, this recipe combines the brightness of lime and cilantro with the richness of avocado.
Ingredients:
For the chicken:
– 4 boneless, skinless chicken breasts
– 1/2 cup freshly squeezed lime juice
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
For the avocado salsa:
– 3 ripe avocados, diced
– 1/2 red onion, diced
– 1 jalapeño pepper, seeded and finely chopped
– 1 lime, juiced
– 2 tablespoons chopped fresh cilantro
– Salt to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together lime juice, olive oil, garlic, and cilantro.
3. Place chicken breasts in a shallow baking dish and brush with the lime-cilantro mixture.
4. Season with salt and pepper to taste.
5. Bake for 25-30 minutes or until cooked through.
6. Meanwhile, combine avocado, red onion, jalapeño, and lime juice in a bowl.
7. Stir in chopped cilantro and season with salt to taste.
8. Serve chicken with avocado salsa spooned over the top.
Cooking Time: 25-30 minutes
One-Pan Balsamic Chicken and Vegetables
Savor the flavors of Italy with this easy and delicious one-pan dish, featuring juicy chicken, tender vegetables, and a rich balsamic glaze.
Ingredients:
– 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
– 1 large red bell pepper, sliced
– 1 large zucchini, sliced
– 1 medium yellow onion, sliced
– 2 cloves garlic, minced
– 1 cup balsamic vinegar
– 1/4 cup olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large oven-safe skillet, heat the olive oil over medium-high heat.
3. Add the chicken and cook until browned, about 5 minutes.
4. Add the bell pepper, zucchini, onion, and garlic; cook for an additional 5 minutes.
5. Pour in the balsamic vinegar and stir to combine.
6. Transfer the skillet to the preheated oven and bake for 15-20 minutes or until the chicken is cooked through and the vegetables are tender.
7. Season with salt and pepper to taste. Garnish with chopped parsley, if desired.
Cooking Time: 25-30 minutes
Slow Cooker Moroccan Chicken Stew
Experience the warm, aromatic flavors of Morocco with this slow-cooked chicken stew, perfect for a cozy dinner or weekend gathering.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 2 tbsp olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 cups mixed vegetables (carrots, bell peppers, zucchini)
– 1 cup chicken broth
– 1/2 cup tomato paste
– 2 tsp ground cumin
– 1 tsp ground coriander
– 1/4 tsp cayenne pepper
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a skillet over medium-high heat. Add chicken, onion, and garlic; cook until browned on all sides.
2. Transfer the mixture to a slow cooker; add mixed vegetables, chicken broth, tomato paste, cumin, coriander, and cayenne pepper.
3. Season with salt and pepper; cover and cook on Low for 6-8 hours or High for 3-4 hours.
4. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 6-8 hours (Low) or 3-4 hours (High)
Pineapple Teriyaki Chicken Stir-Fry
Pineapple Teriyaki Chicken Stir-Fry: A sweet and savory blend of flavors that combines the juiciness of chicken, the tanginess of pineapple, and the richness of teriyaki sauce.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 1/2 cup pineapple chunks
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon honey
– 1 tablespoon rice vinegar
– 1 teaspoon grated ginger
– 1/4 cup vegetable oil
– Salt and pepper to taste
– Chopped green onions for garnish (optional)
Instructions:
1. In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat.
2. Add the chicken and cook until browned, about 5-7 minutes. Remove from the pan and set aside.
3. In the same pan, add the remaining 2 tablespoons of vegetable oil, garlic, and ginger. Cook for 1 minute.
4. Add the pineapple, soy sauce, honey, rice vinegar, and chicken back to the pan. Stir-fry until everything is well coated and heated through, about 5 minutes.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped green onions if desired.
Cooking Time: 15-20 minutes
Crispy Almond Flour Chicken Cutlets
Crispy Almond Flour Chicken Cutlets Recipe
Discover a healthier take on traditional chicken cutlets with this easy recipe, where almond flour adds crunch and flavor.
Ingredients:
• 1 pound boneless, skinless chicken breasts, cut into 4-6 cutlets
• 1/2 cup almond flour
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 egg
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a shallow dish, mix together almond flour, Parmesan cheese, and garlic.
3. Dip each chicken cutlet into the egg, then coat in the almond flour mixture, pressing gently to adhere.
4. Place coated cutlets on a baking sheet lined with parchment paper, drizzle with olive oil, and season with salt and pepper.
5. Bake for 20-25 minutes or until cooked through.
Cooking Time: 20-25 minutes
Smoky Paprika Chicken with Roasted Peppers
Savor the bold flavors of smoky paprika and roasted peppers in this easy-to-make chicken dish.
Ingredients:
– 4 boneless, skinless chicken breasts
– 2 tbsp smoked paprika
– 1 tsp ground cumin
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 large bell peppers (any color), seeded and sliced
– 2 tbsp olive oil
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a small bowl, mix together smoked paprika, cumin, salt, and black pepper.
3. Place the chicken breasts on a baking sheet lined with parchment paper. Sprinkle both sides of each breast with the spice mixture.
4. Drizzle olive oil over the chicken and peppers. Toss the peppers with their juices to coat.
5. Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the peppers are tender.
6. Serve hot, garnished with fresh parsley if desired.
Cooking Time: 25-30 minutes
Thai Basil Chicken with Coconut Aminos
Experience the bold flavors of Thailand with this simple and aromatic recipe that combines juicy chicken, fragrant basil, and savory coconut aminos.
Ingredients:
– 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 tablespoons coconut aminos
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1/4 cup chopped fresh Thai basil leaves
– 1/4 teaspoon red pepper flakes (optional)
– Salt and pepper to taste
Instructions:
1. In a large skillet or wok, heat 1 tablespoon of coconut aminos over medium-high heat.
2. Add the chicken and cook until browned, about 5-7 minutes. Remove from the skillet and set aside.
3. Reduce heat to medium and add the remaining 1 tablespoon of coconut aminos, garlic, ginger, basil, and red pepper flakes (if using). Cook for 1 minute, stirring constantly.
4. Add the cooked chicken back into the skillet and stir to combine with the sauce.
5. Season with salt and pepper to taste.
6. Serve hot over your favorite rice or noodles.
Cooking Time: 15-20 minutes
Sheet Pan Chicken Fajitas with Bell Peppers
Simplify your meal prep game with this easy and flavorful sheet pan recipe that’s perfect for a quick weeknight dinner or a weekend gathering. This dish combines juicy chicken, crispy bell peppers, and savory spices all in one convenient pan.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 large bell peppers (any color), sliced
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper, to taste
– 8-10 small flour tortillas
– Optional toppings: avocado, sour cream, salsa, shredded cheese
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together olive oil, garlic, cumin, smoked paprika, salt, and pepper.
3. Add chicken and bell peppers to the bowl; toss until coated with the marinade.
4. Line a sheet pan with parchment paper or aluminum foil; arrange the chicken and bell pepper mixture in a single layer.
5. Roast in the preheated oven for 25-30 minutes or until the chicken is cooked through and the bell peppers are tender.
6. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
7. Assemble fajitas with your desired toppings and serve immediately.
Cooking Time: 25-30 minutes
Herbed Chicken and Mushroom Skillet
A flavorful one-pan dish that’s perfect for a weeknight dinner, this herbed chicken and mushroom skillet is a delicious combination of juicy chicken, sautéed mushrooms, and fresh herbs.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 2 tbsp chopped fresh rosemary and thyme
– 1 tsp paprika
– Salt and pepper to taste
– 1/4 cup chicken broth
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chicken and cook until browned, about 5-6 minutes.
3. Remove the chicken from the skillet and set aside.
4. Add the mushrooms to the skillet and cook until they release their liquid and start to brown, about 5 minutes.
5. Add the garlic, rosemary, thyme, paprika, salt, and pepper to the skillet and stir to combine.
6. Return the chicken to the skillet and pour in the chicken broth.
7. Simmer for an additional 2-3 minutes or until the chicken is cooked through.
Cooking Time: 20-25 minutes
Jamaican Jerk Chicken with Mango Salsa
Experience the bold flavors of Jamaica with this mouthwatering recipe, combining spicy jerk chicken with sweet and tangy mango salsa.
Ingredients:
For the Jerk Chicken:
– 4 boneless, skinless chicken breasts
– 2 tbsp jerk seasoning (contains ingredients like allspice, thyme, cinnamon)
– 1 tsp olive oil
– 1 lime, cut into wedges
For the Mango Salsa:
– 2 ripe mangos, diced
– 1/2 red onion, thinly sliced
– 1 jalapeño pepper, seeded and finely chopped
– 2 tbsp fresh cilantro leaves
– Juice of 1 lime
– Salt to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together jerk seasoning and olive oil.
3. Brush the mixture evenly onto both sides of the chicken breasts.
4. Bake for 20-25 minutes or until cooked through.
5. Meanwhile, combine mango, red onion, jalapeño, cilantro, and lime juice in a bowl.
6. Season with salt to taste.
7. Serve jerk chicken with mango salsa spooned over the top.
Cooking Time: 30-35 minutes
Sun-Dried Tomato and Olive Chicken Bake
Sun-Dried Tomato and Olive Chicken Bake
Elevate your mealtime with this flavorful and aromatic chicken bake, bursting with the sweetness of sun-dried tomatoes and the brininess of olives.
Ingredients:
– 1 1/2 lbs boneless, skinless chicken breasts
– 1 cup sun-dried tomatoes, chopped
– 1/2 cup pitted green olives, sliced
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tsp dried thyme
– Salt and pepper to taste
– 1 cup shredded mozzarella cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together olive oil, garlic, thyme, salt, and pepper.
3. Add the chicken breasts and marinate for at least 30 minutes or overnight.
4. Line a baking sheet with parchment paper and arrange the chicken breasts.
5. Top each breast with sun-dried tomatoes, olives, and shredded mozzarella cheese (if using).
6. Bake for 25-30 minutes or until cooked through.
7. Serve hot, garnished with fresh thyme leaves if desired.
Cooking Time: 25-30 minutes
Chicken and Sweet Potato Curry
A flavorful and nutritious curry that combines tender chicken, sweet potatoes, and aromatic spices.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 large sweet potatoes, peeled and diced
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp curry powder
– 1/2 tsp turmeric
– 1/4 tsp cayenne pepper (optional)
– 1 can (14 oz) diced tomatoes
– 1 cup chicken broth
– Salt and pepper to taste
– Fresh cilantro, chopped (for garnish)
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onions and cook until translucent, about 5 minutes.
3. Add garlic and cook for an additional minute.
4. Add chicken and cook until browned on all sides, about 5-7 minutes.
5. Add sweet potatoes, cumin, curry powder, turmeric, and cayenne pepper (if using). Stir to combine.
6. Add diced tomatoes and chicken broth. Season with salt and pepper to taste.
7. Simmer for 20-25 minutes or until sweet potatoes are tender.
8. Garnish with chopped cilantro. Serve hot over rice or with naan bread.
Cooking Time: 30-40 minutes
Garlic Rosemary Grilled Chicken Thighs
Elevate your grilling game with this flavorful and aromatic dish, featuring garlic and rosemary as the star duo.
Ingredients:
– 4 boneless, skinless chicken thighs
– 3 cloves of garlic, minced
– 2 sprigs of fresh rosemary, chopped
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat your grill to medium-high heat.
2. In a small bowl, mix together minced garlic, chopped rosemary, salt, and pepper.
3. Brush both sides of the chicken thighs with olive oil.
4. Sprinkle the garlic-rosemary mixture evenly over both sides of the chicken.
5. Place the chicken on the grill and cook for 6-7 minutes per side, or until cooked through.
6. Let the chicken rest for a few minutes before serving.
Cooking Time: 12-14 minutes
Chicken Zucchini Noodles with Pesto
In this recipe, we combine the flavors of chicken, zucchini, and pesto for a tasty and healthy meal.
Ingredients:
– 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
– 2 medium zucchinis, spiralized into noodles
– 1/4 cup freshly made or store-bought pesto
– 1 tablespoon olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat the oven to 400°F (200°C).
2. In a bowl, toss the chicken with olive oil, salt, and pepper. Spread on a baking sheet and roast for 15-20 minutes or until cooked through.
3. Meanwhile, cook the zucchini noodles in boiling water for 3-4 minutes or until tender. Drain and set aside.
4. Add the roasted chicken to the zucchini noodles and toss with pesto until well combined.
5. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 25-30 minutes
Chimichurri Chicken with Quinoa
Elevate your dinner game with this flavorful and nutritious recipe that combines juicy chicken, savory quinoa, and tangy chimichurri sauce.
Ingredients:
– 1 lb boneless, skinless chicken breast
– 1 cup cooked quinoa
– 1/2 cup chimichurri sauce (see below for recipe)
– 2 tbsp olive oil
– Salt and pepper to taste
Chimichurri Sauce Ingredients:
– 1 cup fresh parsley, chopped
– 1 cup fresh oregano, chopped
– 2 cloves garlic, minced
– 1/4 cup red wine vinegar
– 1/4 cup olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together chimichurri sauce ingredients.
3. Add chicken breast to the bowl and toss to coat with chimichurri sauce.
4. Place chicken on a baking sheet lined with parchment paper.
5. Drizzle olive oil over the chicken and sprinkle with salt and pepper.
6. Bake for 20-25 minutes or until cooked through.
7. Serve with cooked quinoa and remaining chimichurri sauce.
Cooking Time: 25-30 minutes
Buffalo Cauliflower and Chicken Bowl
Get ready to level up your meal game with this spicy and savory Buffalo Cauliflower and Chicken Bowl recipe! This 30-minute dish combines crispy buffalo chicken, roasted cauliflower, and creamy ranch dressing for a flavor combination that’s sure to please.
Ingredients:
– 1 head of cauliflower
– 1 pound boneless, skinless chicken breasts
– 1/2 cup Frank’s RedHot sauce
– 1 tablespoon butter
– 1 cup shredded cheddar cheese (optional)
– 1 cup ranch dressing
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss cauliflower with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a separate bowl, whisk together buffalo sauce and butter. Add chicken and toss to coat.
4. Bake chicken in the oven for 15-20 minutes or until cooked through.
5. Assemble bowls by placing roasted cauliflower on the bottom, followed by chicken, and topped with shredded cheese (if using). Serve with ranch dressing for dipping.
Cooking Time: 30-40 minutes
Mediterranean Stuffed Chicken Breast
Experience the flavors of the Mediterranean with this savory and aromatic chicken breast recipe, filled with a blend of feta cheese, olives, and sun-dried tomatoes.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1/2 cup crumbled feta cheese
– 1/4 cup pitted green olives, sliced
– 1/4 cup chopped sun-dried tomatoes
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix together feta cheese, olives, sun-dried tomatoes, and garlic.
3. Lay the chicken breasts flat and make a horizontal incision in each breast to create a pocket. Stuff each breast with the Mediterranean mixture.
4. Drizzle olive oil over the chicken breasts and season with salt and pepper to taste.
5. Place the stuffed chicken breasts on a baking sheet lined with parchment paper and bake for 35-40 minutes, or until cooked through.
6. Garnish with chopped parsley, if desired. Serve hot and enjoy!
Cooking Time: 35-40 minutes
Summary
Get ready to spice up your meals with these 20 flavorful gluten-free and dairy-free chicken recipes! From classic comfort foods to international inspirations, this collection has something for everyone. Try Lemon Garlic Herb Roasted Chicken or Baked Coconut Crusted Chicken Tenders for a tasty twist on familiar flavors. Or, go bold with Spicy Harissa Grilled Chicken Skewers or Jamaican Jerk Chicken with Mango Salsa. Whatever your craving, these recipes are sure to satisfy and impress.
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