Gluten Free Garlic Red Pepper Chicken by clean monday meals

 

Gluten-Free Garlic Red Pepper Chicken

• by Janae Cox
 
• in Gluten-Free, Recipes
 
• on February 5, 2019

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Want a great meal with a little spice? Your taste buds will have a party when they try the Clean Monday Meals recipe for Gluten-Free Garlic Red Pepper Chicken.

And if you’re wondering how spicy it is, just know that I am not a lover of spicy things, so this would be considered pretty mild by those who love spicy food.

Ingredients: 

• 1 tbsp cooking olive oil
• 4 chicken breasts
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 tsp dried basil
• 16 oz fresh green beans
• 1 tbsp grass-fed butter
• 3 tbsp coconut aminos
• 1/2 tsp ground ginger
• 1 1/2 tsp minced garlic or 3 cloves garlic
• 1/2 tsp crushed red pepper flakes

Instructions: 

1. Add 1 tablespoon olive oil to a large saute pan or cast-iron skillet—heat on medium-high.
2. Dice your chicken breasts into chunks approximately 1 inch thick. Once the pan is hot, add your chicken. Sprinkle salt, pepper, and dried basil on top of chicken. Stir—Brown on both sides.
3. When the chicken is browned, add butter, coconut aminos, garlic, ginger, and crushed red pepper flakes. Stir.
4. Chop your green beans into halves or thirds and add to the pan. Stir.
5. Cover and cook on medium to medium-low heat for 10 minutes, stirring frequently. Chicken should be cooked through, and green beans should be softened but not totally wilted.
6. Serve with rice or zoodles.

Skewerless Chicken Kabobs by Clean Food Crush

 

Ingredients

• 2 lbs chicken breast & thighs (skinless boneless), cut into 3/4-inch cubes
• 2 Tbsps olive oil or avocado oil, divided
• sea salt and ground pepper, to taste
• 2 large bell peppers, cut into 3/4-inch pieces (red & yellow)
• 2 medium zucchini, cut into 1/2-inch slices
• 1 large red onion, cut into wedges
• 1/2 pound medium fresh mushrooms, halved
• 1 cup ripe cherry tomatoes
• 3 cloves fresh garlic, minced
• 1 Tbsp Italian seasoning
• curly parsley, to garnish

Instructions

1. Season your chicken with sea salt and pepper on all sides.
2. Heat half of your oil in a large skillet over medium heat. Add in the chicken and cook, stirring occasionally, until golden-brown and cooked through, 10-12 minutes. Set aside and cover to keep warm.
3. Meanwhile, in a large bowl add all of your prepped veggies (besides tomatoes), garlic, Italian seasoning, and season with a pinch of sea salt and pepper. Stir to coat well.
4. Once the chicken is done and set aside, and preheat the remaining oil in the same skillet again over high heat.
5. Add seasoned veggies and cook for 4-5 minutes, or until tender-crisp.
6. Return the chicken back into your skillet together with the cherry tomatoes and toss to heat everything up.
7. Sprinkle with fresh chopped parsley and serve with brown rice or quinoa.
8. Enjoy!

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Air Fryer Boneless Skinless Chicken Thighs

• 1.5 lbs boneless skinless chicken thighs
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp Italian seasoning

• Put boneless skinless chicken thighs in a bowl, drizzle with olive oil and sprinkle with salt, pepper, garlic powder and Italian seasoning. Toss with your hands to evenly coat chicken thighs with oil and seasonings.
• Put the chicken thighs in the air fryer basket in a single layer. Cook chicken thighs in the air fryer at 400F for 20 minutes.