Gluten Free Recipe: Baked Chicken over Brown Rice & Zucchini Corn

Baked Chicken Breasts over Brown Rice & Zucchini Corn

This is a great Sunday recipe! Prepare ahead of time and just place in the oven for a fabulous lunch or dinner.

4 large boneless (skinless) chicken breasts

Salt

Pepper

1 c white brown rice

1 stick of butter or butter sub Vegan Butter

14 oz beef broth

14 oz chicken broth

dash of garlic powder

1/2 lb white button mushrooms, sliced (optional)


Zuchinni Corn

kernels from two ears of sweet corn

(or 1 1/2 c corn kernels, if using canned or frozen)

2 med zucchini, cut into half moons

feta cheese (opt.)


Cooking Directions: Melt vegan butter over low heat in a large nonstick skillet; add mushrooms and sauté for two minutes. Add broth, garlic powder and rice. Mix well and spoon into 11 x 7 or 9 x 9 inch baking dish. Top with chicken breasts and sprinkle chicken with salt and pepper. Cover with loosely with aluminum foil and bake at 350 degrees for one hour or until chicken is done.

Zuchinni Corn - Saute zucchini and corn in a skillet over medium-low medium heat. Add a little water to the skillet if needed. The corn and zucchini will give off their own water so you won’t need much. Season to taste with salt and pepper. Cook for 10-15 minutes or until you can easily stick a fork through the zucchini. Top with feta cheese. (mmm my mom would make this but instead of corn she'd add either fresh chopped tomatoes or stewed tomatoes).

Gluten Free Recipe: Cashew Nut Chicken

Cashew Nut Chicken

3/4 lb chicken breast

2 Tbsp canola oil (you can sautee in EVOO)

1 small onion, cut into wedges

2 bell peppers, cut into strips

1 1/3 Tbsp GF tamari or soy sauce (I use Dark Sesame Seed Oil mmmmm)

1 1/2 tsp sugar

2 c chicken broth

2 1/2 Tbsp cornstarch

1/2 c cashews

Cooking Directions: Prep all ingredients first. Slice the chicken breast crosswise into 1/2 inch wide strips. Cut the onion into wedges and the bell peppers into thin strips. Mix the tamari, sugar, broth and cornstarch in a small bowl and set aside.

Heat the oil in a large skillet over medium high heat. Add the chicken and stir-fry until it changes color and is cooked through (about 2 minutes). Set the chicken aside and turn the heat down to medium. Add the peppers and onions and sauté until tender. Add the chicken back into the skillet along with the sauce mixture. Stir regularly until sauce thickens. Sprinkle with cashews prior to serving.

Serving Suggestion: Serve over white or brown rice.  Maybe even Mung Bean Noodles since it's made from Bean Sprouts (I believe).

Gluten Free Recipe: Chicken Chile Verde

Chicken Chile Verde (4 servings)



This recipe is so full of flavor! And it’s quick and easy to make since it uses the leftover roasted chicken from earlier in the week.

2 – 3 cups of shredded chicken

1 c. onions, chopped

¼ c. celery, chopped

1 Tbsp. garlic, chopped

2 tsp. chili powder

1 tsp. ground cumin (blech! I don’t like Cumin)

½ tsp. dried oregano

½ tsp. salt

1 c. salsa verde (make your own if you can with tomatillos, I'll try to post my mom's Chilie Verde Sauce recipe later...if she lets me)

1 bunch cilantro, leaves & stems minced separately

2 c. chicken stock (make sure GF)

7 oz. can green chiles

2 Tbsp. lime juice

Cooking Directions: Cook onions, celery, and garlic in a couple of tablespoons of water until tender (5 minutes). Add the spices and cook for an additional minute. Add the salsa verde, cilantro stems, chicken stock and green chiles and simmer for 10 minutes. Finally, add the chicken, ½ c. chopped cilantro leaves, and lime juice. Simmer for another five minutes or so until the chicken is warmed through.

Serving Suggestions: Corn tortillas , rice, and Avocado Salad. For the rice, cook 1 1/3 c. brown rice in 2 2/3 c. chicken stock . Cooking time for brown rice 40 minutes. The Avocado salad is sliced avocadoes and tomatoes served over green lettuce and dressed with lemon juice, lime juice, and salt, and black pepper.