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Easy Garlic Herb Gluten-Free Chicken & Veggie Bake

The Easiest, Tastiest, Most Comforting Garlic Herb Gluten-Free Chicken and Veggie Bake

Hey friends! Gather 'round, because today we're diving into something truly special: a recipe that's not only delicious and comforting but also incredibly easy to whip up – my go-to Garlic Herb Gluten-Free Chicken and Veggie Bake. Now, I know what you might be thinking, "Another gluten-free recipe?" But trust me on this one, even if you're not strictly gluten-free, this is a dish that'll become a staple in your kitchen.

This recipe isn't just a list of ingredients and steps for me. It's a story of a busy weeknight where I needed something wholesome and quick for my family. Originally, it was a hodgepodge of whatever veggies I had on hand, but over the years, it's evolved into this fragrant, flavorful masterpiece. I've tested it on even the pickiest of eaters (my nephew is a prime example), and they've all come back for seconds! So, whether you're a seasoned gluten-free cook or just dipping your toes into the world of gluten-free eating, this recipe is for you. Let's get started!

Ingredients You'll Need:

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 large red onion, roughly chopped
  • 2 medium zucchinis, cut into half-moons
  • 2 bell peppers (any color), cored, seeded, and roughly chopped
  • 1 pint cherry or grape tomatoes, halved
  • 4 cloves garlic, minced (I'm a garlic fiend, so sometimes I even use 5!)
  • 1 tbsp dried Italian herbs (or a mix of your favorites like oregano, thyme, and basil)
  • 1 tsp salt, or to taste
  • 1/2 tsp black pepper, or to taste
  • 1/4 cup olive oil, plus extra for drizzling
  • 2 tablespoons chopped fresh parsley, for garnish (optional, but beautiful!)
  • 1/4 cup gluten free all-purpose flour (such as Bob's Red Mill), you make also substitute with a similar grain flour.
  • 1 teaspoon cornstarch
  • 1/2 cup milk of your choice, if you are using dairy milk, I recommend whole milk for better results.
  • 1/4 cup grated parmesan cheese (optional)

Instructions: Let's Get Cooking!

  1. Preheat and Prep: Start by preheating your oven to 400°F (200°C). While the oven is warming up, grab a large bowl and set it aside as the next step will be mixing things.
  2. Veggie Toss: In the large bowl, place your chopped red onion, zucchini, bell peppers, and halved cherry tomatoes. Drizzle that 1/4 cup of olive oil over the veggies. Sprinkle with the dried Italian herbs, salt, and pepper. Give everything a good toss, making sure all those veggies are nicely coated. If you want a little more flavor, feel free to add a pinch of red pepper flakes at this point.
  3. Flour Chicken: In a separate, medium sized bowl, add the cubed chicken, the gluten-free flour and the cornstarch, toss until the chicken pieces are fully coated.
  4. Layer It On: Take out your trusty baking dish (a 9x13 inch dish works perfectly). Pour the mixed veggies into the baking dish. Then use your hands to evenly distribute the chicken pieces on top of the vegetables. For better flavour, make sure not to just put all the chicken pieces in just one spot of the dish.
  5. Add Garlic And Milk: Evenly scatter the minced garlic over the chicken and veggies. Now, drizzle your milk over everything, this will give you a small amount of slightly thick sauce. If you are using parmesan cheese, sprinkle it evenly over the top of the dish as well.
  6. Bake to Perfection: Pop your baking dish into the preheated oven. Bake for 30-35 minutes, or until the chicken is fully cooked (no longer pink in the center) and the veggies are tender. Depending on your oven you may have to bake for a little shorter or longer period. Make sure to keep an eye on things! The edges of your veggies may be slightly charred which is totally normal.
  7. Garnish and Serve: Once out of the oven, let it sit for about 5 minutes before garnishing. Sprinkle with the fresh parsley to give it a pop of color and freshness, if using. Grab your favourite serving spoon and dish it up!

Tips & Tricks: Make It Your Own!

  • Veggie Swap: Don't have zucchini or bell peppers? No problem! Use whatever veggies you have on hand. Broccoli, carrots, mushrooms, sweet potatoes – they all work beautifully.
  • Cheese Lovin': If you're a fan of cheese (and who isn't?), sprinkle some shredded mozzarella, cheddar, or even a bit of feta over the top during the last 10 minutes of baking.
  • Spice It Up: For a kick, add a pinch of red pepper flakes or a dash of cayenne pepper to the veggie mix. Go crazy!
  • Lemon Zest: A little lemon zest over the top of the dish before baking adds some extra brightness.
  • Herb Garden: Get creative with herbs. Fresh rosemary or thyme sprigs can take this dish to a whole new level. You can even use dried herbs as well, just make sure to cut the amount in half if making this substitution.
  • Make it Vegan: Use firm or extra-firm tofu instead of the chicken for a delicious, plant-based version. If using tofu, make sure to press it a little bit to drain some of the excess water out.

Garlic Herb Gluten-Free Chicken and Veggie Bake

Prep Time: 15 minutes

Cook Time: 30-35 minutes

Yields: 4-6 servings

Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, diced
  • 1 large red onion, chopped
  • 2 medium zucchinis, halved
  • 2 bell peppers, chopped
  • 1 pint cherry tomatoes, halved
  • 4 cloves garlic, minced
  • 1 tbsp dried Italian herbs
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 cup olive oil
  • 2 tablespoons fresh parsley, for garnish
  • 1/4 cup gluten free all-purpose flour
  • 1 teaspoon cornstarch
  • 1/2 cup of milk (your choice)
  • 1/4 cup grated parmesan cheese (optional)

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, toss all veggies with olive oil, dried herbs, salt, and pepper, set aside.
  3. In a separate bowl, toss the chicken pieces with gluten-free flour and cornstarch
  4. Place the coated chicken pieces on top of the veggies in a baking dish.
  5. Spread the minced garlic evenly throughout the dish. Then drizzle milk evenly over the top
  6. If using, sprinkle parmesan cheese on top of the entire baking dish.
  7. Bake for 30-35 minutes, or until the chicken is cooked through.
  8. Garnish with fresh parsley and serve warm.

Product Recommendations (Affiliate Links)

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