Quick and Easy Gluten-Free Dinner Recipes for Busy Weeknights

1. One-Pan Lemon Garlic Chicken and Asparagus

Ingredients:

• • 4 chicken breasts

• • 1 bunch of asparagus

• • 3 tablespoons olive oil

• • Juice of 1 lemon

• • 4 cloves garlic, minced

• • Salt and pepper to taste

• • 1 teaspoon paprika

Instructions:

1. 1. Preheat your oven to 400°F (200°C).

1. 1. In a large bowl, mix olive oil, lemon juice, garlic, salt, pepper, and paprika.

1. 1. Add the chicken breasts to the bowl and coat them in the marinade.

1. 1. On a baking sheet, arrange the chicken and add the asparagus around it.

1. 1. Drizzle any remaining marinade over everything.

1. 1. Bake for 25-30 minutes until the chicken is cooked through and the asparagus is tender.

2. Quinoa and Black Bean Salad

Ingredients:

• • 1 cup quinoa, rinsed and drained

• • 2 cups water

• • 1 can black beans, drained and rinsed

• • 1 bell pepper, diced

• • 1 cup corn (canned or frozen)

• • 1/4 cup cilantro, chopped

• • Juice of 2 limes

• • Salt and pepper to taste

Instructions:

1. 1. In a pot, bring water to a boil. Add quinoa, cover, and reduce heat. Simmer for 15 minutes until water is absorbed.

1. 1. In a large bowl, combine the cooked quinoa, black beans, bell pepper, corn, and cilantro.

1. 1. Drizzle lime juice over the salad and season with salt and pepper. Toss to combine.

3. Gluten-Free Pasta with Tomato Basil Sauce

Ingredients:

• • 8 ounces gluten-free pasta

• • 2 cups cherry tomatoes, halved

• • 1/4 cup fresh basil, chopped

• • 3 tablespoons olive oil

• • 2 cloves garlic, minced

• • Salt and pepper to taste

Instructions:

1. 1. Cook the gluten-free pasta according to the package instructions.

1. 1. In a skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute.

1. 1. Add cherry tomatoes and cook until they soften, about 5 minutes.

1. 1. Stir in the cooked pasta and fresh basil. Season with salt and pepper and serve.

4. Veggie Stir-Fry with Tofu

Ingredients:

• • 14 ounces firm tofu, cubed

• • 2 cups broccoli florets

• • 1 bell pepper, sliced

• • 1 carrot, julienned

• • 3 tablespoons gluten-free soy sauce

• • 2 tablespoons sesame oil

• • 1 tablespoon ginger, grated

• • 2 cloves garlic, minced

Instructions:

1. 1. In a large skillet, heat sesame oil over medium-high heat. Add garlic and ginger, sautéing for 1 minute.

1. 1. Add tofu and cook until golden brown, about 5 minutes.

1. 1. Add broccoli, bell pepper, and carrot, stirring often for 5-7 minutes.

1. 1. Pour in the gluten-free soy sauce and stir well to combine. Serve hot.

5. Easy Chicken Fajitas

Ingredients:

• • 1 pound chicken breast, sliced

• • 1 onion, sliced

• • 1 bell pepper, sliced

• • 2 tablespoons olive oil

• • 1 tablespoon chili powder

• • 1 teaspoon cumin

• • Salt and pepper to taste

• • Gluten-free tortillas

Instructions:

1. 1. In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until browned.

1. 1. Add onion and bell pepper, cooking until softened, about 5 minutes.

1. 1. Stir in chili powder, cumin, salt, and pepper. Cook for another 2 minutes.

1. 1. Serve with gluten-free tortillas and your favorite toppings.

6. Sweet Potato and Black Bean Tacos

Ingredients:

• • 2 large sweet potatoes, diced

• • 1 can black beans, drained and rinsed

• • 2 tablespoons olive oil

• • 1 teaspoon cumin

• • 1 teaspoon chili powder

• • Gluten-free tortillas

• • Fresh cilantro for garnish

Instructions:

1. 1. Preheat oven to 425°F (220°C). Toss sweet potatoes with olive oil, cumin, and chili powder.

1. 1. Spread on a baking sheet and roast for 25-30 minutes until tender.

1. 1. In a bowl, mix sweet potatoes with black beans. Serve in gluten-free tortillas and garnish with cilantro.

7. Creamy Mushroom Risotto

Ingredients:

• • 1 cup Arborio rice

• • 4 cups vegetable broth

• • 1 cup mushrooms, sliced

• • 1 onion, diced

• • 2 tablespoons olive oil

• • 1/2 cup Parmesan cheese (or nutritional yeast for vegan)

• • Salt and pepper to taste

Instructions:

1. 1. In a pot, heat vegetable broth and keep it warm.

1. 1. In a separate pan, heat olive oil over medium heat. Add onion and cook until translucent.

1. 1. Add mushrooms and cook for another 5 minutes. Stir in the Arborio rice.

1. 1. Add broth one ladle at a time, stirring continuously, until absorbed. Repeat until rice is creamy and al dente. Stir in cheese, salt, and pepper.

8. Zucchini Noodles with Pesto

Ingredients:

• • 4 medium zucchinis, spiralized

• • 1/2 cup pesto (store-bought or homemade)

• • 2 tablespoons olive oil

• • Salt and pepper to taste

• • Cherry tomatoes for garnish

Instructions:

1. 1. In a large skillet, heat olive oil over medium heat. Add zucchini noodles and cook for 2-3 minutes until tender.

1. 1. Stir in the pesto and cook for an additional 1-2 minutes. Season with salt and pepper.

1. 1. Serve garnished with cherry tomatoes.

9. Baked Salmon with Dill and Lemon

Ingredients:

• • 4 salmon fillets

• • 2 tablespoons olive oil

• • Juice of 1 lemon

• • 2 tablespoons fresh dill, chopped

• • Salt and pepper to taste

Instructions:

1. 1. Preheat the oven to 400°F (200°C).

1. 1. Place salmon fillets on a baking sheet and drizzle with olive oil, lemon juice, and sprinkle with dill.

1. 1. Season with salt and pepper. Bake for 12-15 minutes or until cooked through.

10. Cauliflower Fried Rice

Ingredients:

• • 1 head of cauliflower, riced

• • 2 eggs, beaten

• • 1 cup mixed vegetables (carrots, peas, corn)

• • 3 tablespoons gluten-free soy sauce

• • 2 tablespoons sesame oil

• • 2 green onions, sliced

Instructions:

1. 1. In a large skillet, heat sesame oil over medium heat. Add the riced cauliflower and cook for 5 minutes.

1. 1. Add mixed vegetables and stir well.

1. 1. Push the mixture to one side of the skillet. Pour the beaten eggs into the other side and scramble until cooked.

1. 1. Mix everything together and stir in the gluten-free soy sauce. Garnish with green onions and serve.