Gluten Free Tropical Chicken Recipes

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GLUTEN FREE TROPICAL CHICKEN



Gluten Free Tropical Chicken image

Make and share this Gluten Free Tropical Chicken recipe from Food.com.

Provided by CalgaryHealthyCook

Categories     Curries

Time 4h10m

Yield 4 serving(s)

Number Of Ingredients 17

1 teaspoon olive oil
4 chicken breasts
salt and pepper
1 bermuda onion, chopped
5 garlic cloves, chopped
2 zucchini, cut
1 large red pepper, cored, cut into chunks
1 (15 ounce) can pineapple chunks in juice
2 cups chicken broth
1 teaspoon cumin
1 -2 teaspoon curry
1 -2 teaspoon paprika
1 teaspoon crushed red pepper flakes
2 teaspoons brown sugar
1 (14 ounce) can coconut milk
1/2 cup sliced black olives
1 large lime, juice of

Steps:

  • Drizzle a touch of olive oil in the bottom of the slow cooker.
  • Rinse chicken breasts in cold water and pat dry. Place in the bottom of the slow cooker. Season with sea salt and ground pepper. Add the onion, garlic, red pepper, and pineapple chunks with juice.
  • Add the broth, spices, and brown sugar or agave.
  • Cover and cook on low or high- your choice- according to your slow cooker's instructions for cooking chicken and vegetables.
  • A half an hour before serving, add the coconut milk, sliced olives, and lime juice; stir a bit.
  • Cover and heat through for 20 to 30 minutes.
  • Serve- with all the broth- over hot cooked brown rice.

Nutrition Facts : Calories 620.8, Fat 36.1, SaturatedFat 20.8, Cholesterol 92.8, Sodium 687, Carbohydrate 40.6, Fiber 6.5, Sugar 29.2, Protein 38.4

GLUTEN-FREE TROPICAL CHICKEN SALAD



Gluten-Free Tropical Chicken Salad image

Good-bye boring chicken. Welcome the tropics with a low-fat chicken salad.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 8

1 lb boneless skinless chicken breasts, cut into 1/2-inch strips
2 tablespoons gluten-free blackened seasoning blend
1 tablespoon canola or vegetable oil
1 bag (5 oz) mixed baby salad greens (4 cups)
1 medium mango, peeled, pitted and diced (1 cup)
1/2 medium red onion, sliced (3/4 cup)
1 small red bell pepper, chopped (1/2 cup)
2/3 cup raspberry vinaigrette

Steps:

  • Place chicken in heavy-duty resealable food-storage plastic bag. Sprinkle seasoning blend over chicken; seal bag and shake until chicken is evenly coated.
  • In 10-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 7 to 10 minutes, stirring frequently, until no longer pink in center. Remove chicken from skillet; drain on paper towels.
  • In large bowl, toss salad greens, mango, onion and bell pepper; divide among 4 plates. Top with chicken. Drizzle with vinaigrette.

Nutrition Facts : Calories 290, Carbohydrate 16 g, Cholesterol 70 mg, Fat 2 1/2, Fiber 2 g, Protein 27 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1360 mg, Sugar 11 g, TransFat 0 g

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