Easy Chicken Recipe – Gluten Free

Easy Chicken Recipe – Gluten Free

Author: Carol Kicinski

When you’re tired from a long and busy day, gluten free cooking may be the last thing you feel like doing. You want something quick and easy! When you’re a bit run-down, one of the best things Lodge Panyou can do for yourself is sit down to a nice, healthy meal. This recipe is not only delicious, healthy, quick and gluten-free, but it is made with ingredients you probably already have on hand!

Pistachios give this recipe amazing flavor and texture, as well as offering wonderful health benefits! Pistachios are rich in antioxidants and may reduce the risk of heart disease. Now you can feel even better about your decision to whip up this quick, tasty, gluten-free dish. Not only are you satisfying your discerning taste buds while kicking3e9f40c2bd8f47f795c8bd63d443260athat hunger to the curb, you’re giving your body nutrients it needs to stay healthy.

Pistachio Crusted Quick Greek Chicken

Ingredients
4 tablespoons olive oil, use divided
1 small onion, finely chopped
3 cloves garlic, minced
1 – 10 ounce package frozen spinach, thawed

Kosher salt and black pepper
1 teaspoon dried oregano
1 lemon, juice and zest finely grated
4 ounces feta cheese, crumbled (omit for dairy free)
4 boneless, skinless chicken breasts
¾ cup pistachios, chopped
1 pint cherry or grape tomatoes, halved

Directions

Preheat oven to 425 degrees.

preseasoned-cast-iron-15-inch-skilletHeat 1 tablespoon olive oil in a large skillet over medium high heat. Sauté the onions until soft and translucent, about 5 minutes. Add the garlic and cook for another minute. Squeeze all the liquid from the spinach and add to the onions. Add 1 teaspoon salt, ½ teaspoon pepper, the oregano and the lemon zest. Raise the heat to high and cook until all the liquid is gone, about 1 minute. Take off the heat and let cool whole preparing the chicken.

Butterfly the chicken breasts by laying each one flat on a cutting board, placing one hand on top and with the edge of a sharp knife parallel to the cutting board, begin cutting down the length of the side of the breast. Carefully slice the breast in half width-wise almost to the other edge. Open up the chicken breast like a book.

Add the feta (if you are using it) to the spinach and stir to combine. Stuff each chicken breast with one fourth of the stuffing, letting it overflow at the edges. Drizzle 1 tablespoon of olive oil in a rimmed baking dish and place the stuffed breasts on the baking dish, squeeze the lemon juice over and top with the chopped pistachios. Top the pistachios with a good pinch of salt and pepper and drizzle with 1 tablespoon of olive oil.

Place the halved tomatoes on the other baking dish and drizzle with the remaining tablespoon of olive oil, add 1 teaspoon salt and ½ teaspoon pepper. Toss to coat.

Put both baking dishes in the oven and roast for 20 minutes or until the juices of the chicken run clear. Top the chicken breasts with the roasted tomatoes.

4 gluten-free servings.

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