Gluten-free roasted chicken with spice rub is a great way to perk up your dinner.
The aroma…the texture…and the taste are different, even if the same seasonings are used, as your favorite chicken breast recipes. Of course, chicken pieces are often easy to make and usually quick to cook, which makes them popular for a weeknight meal in a busy schedule.
I know because I often have gluten-free chicken on my menu. Everyone in the family enjoys eating it.
However, a whole chicken roasting in the oven is an entirely different dish than just chicken breasts or thighs. As I said, the aroma is different. The texture is different. And the taste is different, so…
…try a whole roasted chicken, unstuffed, with a spice rub for dinner. It takes a little longer to cook than chicken pieces, but once it is in the oven, it is easy from there on. A whole chicken can also be stuffed, but that adds to the cooking time, so I’m going with the simpler, shorter option with this recipe.
Steamed or braised collard greens with garlic and a sprinkle of fresh lemon are naturally gluten-free. A relative of the cabbage and broccoli family, they are low carb and rich in fiber and many valuable nutrients, such as vitamins A, C and K, plus several of the B vitamins. They also have a variety of minerals, such as potassium, phosphorus and calcium, to name a few.
These collards can be served as a side for pork loin chops or chicken pieces for a paleo dinner, with a baked sweet potato as another side. I like to accompany them sometimes with Cajun rice or blackeyed peas to complement their texture and flavor for a vegetarian dinner. In the photo above they are shown with Shredded Barbecue Chicken.
There are many easy ways to cook a pork roast.
One of the most basic is also quite easy… and a perennial favorite of mine… a pot roast!
It takes just a few minutes to get it started, then it cooks on its own for a couple of hours.
I think that a pot roast must be one of the original one-pot meals… Paleo in the extreme!
I made the most delicious, gluten-free beef rump roast braised in my slow cooker the other day. It was lean and flavorful and it sliced easily so it was easy to serve. The juices were fragrant with the Mediterranean seasoning and the savory vegetables. And, to top it all off, the sandwiches that I will make from the leftovers will be wonderful… We’ve had this before… Many times!
When I did thicken the juices to make a gluten-free gravy the way my husband likes it, we really enjoyed it. I used sweet rice flour for thickening this time. But, arrowroot powder or potato starch flour would work too if you’re cooking paleo.
A little while before serving time, I stirred the thickener into some of the juices and then stirred that back into the crockpot. It made such an easy gravy! There was plenty of flavor in the juices, so without any thickening it would still be excellent if you are on a low-carb diet.
I discovered a new brand of rotini with good flavor and lots of nutrition.
I was interested in this new product from Tolerant when I saw that it is made solely of lentils – Non-GMO Organic Red Lentils… Nothing else.
That makes it gluten-free and also free of the top eight allergens. This low-glycemic rotini is certified gluten-free, non-GMO, organic, vegan and kosher.
Since it is made from red lentils, it has a delicate pink tint that is lovely and appetizing whether in a salad with greens and dressing or in a skillet with peppers, onion and sauce.
These gluten-free roasted chicken breasts are flavorful and simple, yet are easy to serve and they look great on the plate, too.
And there isn’t a lot of clean-up afterwards, either. In fact, when I served this delicious meal to our dinner guests yesterday evening, it was so well received that there weren’t even any left-over veggies to put away!