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Gluten-Free Chicken and Pepper Bake w/Avocado, Beans & Lime

Chicken and Peppers Baked with Pintos, Avocado and Lime

Chicken and Pepper Bake ~ Served with Pintos, Avocado and Lime

I enjoy the flavors of chicken mixed with the peppers, onions and avocado.   I like them even better in a gluten-free meal like this that is simple and easy to prepare.

The avocado and lime combine to provide a superb touch.

The plump creamy avocado adds its uniquely rich texture and full-bodied taste to the boisterous lime juice, fresh-squeezed over the chicken and pepper entree. Together, I think they bring out the best of the melded chicken and pepper flavors.

And the beans, oh, how my husband loves the beans. In his mind, they round out this titillating parade of flavors with an earthy balance that I don’t think any other side dish could provide.

Not only is this dish flavorful and visually appealing, but an easy chicken recipe like this is a great addition to any healthy gluten-free diet.


Gluten-Free Chicken and Pepper Bake

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Makes 4 servings


  • 1 Pound Chicken Breasts or Thighs, Boneless and Skinless, trimmed to be similar in size
  • 1 Teaspoon Oil, such as Olive or Safflower
  • 1 Small Onion, chopped
  • 1/2 Cup Red and Green Peppers, cut in strips (Option: Add some jalapeños or your favorite hot peppers to this mix)
  • 1 Teaspoon Garlic, minced
  • Salt and Pepper to taste

Serve with:

  • Hot Pinto Beans or Black Beans
  • Avocado Slices
  • Fresh Lime Juice


Preheat oven to 375° F.

Trim fat and connective tissue from chicken pieces, if needed. If some pieces are much bigger than the others, cut into similar size serving pieces. The larger and thicker the pieces are, the longer cooking time you will need.

Spread the oil in a 2-quart or 8×8” baking dish, big enough to hold the pieces without touching.

Lay the chicken pieces in the pan, turning once to coat both sides lightly with oil. Sprinkle the peppers, onion and garlic over the chicken.

Bake for 10-15 minutes.

Turn the chicken pieces over; sprinkle with salt and pepper.

Bake for another 10-15 minutes, or until chicken is done. It should be fork-tender and when cut in the thickest part of the meat, juices should run clear, and a food thermometer inserted into the center should read 165° F. You can find out more about cooking chicken safely from the USDA here.

Arrange chicken on a serving dish with peppers and onions on top, beside hot pinto beans or black beans. Top with slices of avocado and a squeeze of fresh lime.

This gluten-free recipe is designed for those with gluten intolerance, gluten sensitivity, or celiac (coeliac) disease, but I’ve found that people who have no food allergies like it, too. It’s one of my gluten-free recipes that is wheat-free, barley-free and rye-free, as well as dairy-free, egg-free, nut-free and sugar-free. In fact, it is top 8 allergen-free. It’s a wheat-free recipe suitable for a wheat-free diet, and can be low carb, too.


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Vegetarian Mamma’s Gluten-Free Fridays

Rattlebridge Farm’s Foodie Friday

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Sunflower Supper Club’s Weekend Potluck