Description
A comforting and satisfying dinner that is gluten-free and dairy-free, featuring tender chicken and vibrant vegetables.
Ingredients
- Chicken (or any choice of meat)
- Vegetables (such as bell peppers, carrots, zucchini)
- Gluten-free broth or stock
- Olive oil
- Garlic
- Herbs (such as thyme and rosemary)
- Salt
- Pepper
- Optional: Cooked rice or quinoa for serving
Instructions
- Choose your Cooking Method: If using a crockpot, place the chicken at the bottom. For stovetop cooking, heat olive oil in a large pot over medium heat.
- Sauté the Vegetables: Chop the vegetables and add to the hot oil, sautéing until tender, about 5-7 minutes.
- Add Garlic: Toss in minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Pour in Broth and Season: Pour in the gluten-free broth, and add herbs, salt, and pepper. Stir well.
- Cook it Down: For crockpot, cover and cook on low for 6-8 hours. For stovetop, bring to a simmer and cover, cooking for 20-30 minutes until chicken is done.
- Serve: Dish up hot, optionally over rice or quinoa.
Notes
For the best flavor, use quality ingredients and fresh herbs. Customize vegetables based on availability.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Stovetop or Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg