Chicken Gluten Free Recipes

Like Sweet 'n Sour Chicken. From Carol Kicinski, Simply Gluten Free

Easy dump-and-bake gluten-free chicken casserole

Non-fried, gluten free, low calorie and packed with veggies. You can adjust the heat as spicy or mild as you like. Use La Choy soy sauce -it is gluten free!

This is a low fat low calorie recipe using a gluten-free pizza crust mix.

This recipe is the compromise between my husband's wariness of animal fat, my adherence to a Paleo diet (or at the least gluten-free) and our love of Italian comfort food.
James (my husband) proclaimed that "I have never met a better meatball!" and ask "What kind of meat is this?". What he didn't know was that he was detecting a better balance of Omega 3 and Omega 6 fats thanks to the Walnuts.
Who needs french bread crumbs?!?

The vegan's answer to chicken noodle soup!

Like tasty non-breaded chicken nuggets

A nourishing, light soup rich in flavor and light on calories

Great keto recipe

Great Ketogenic recipe

Low Carb Pizza Casserole - Gluten Free

Well known and shared as the best GF chicken nugget recipe.

Recipe and photo are found at: http://www.bettycrocker.com/recipes/gluten
-free-favorite-chicken-nuggets/ddaea4d
6-b3f2-414d-8daa-1d6f410ebe31

Calories are based on ONE nugget.

Delicious gluten-free take on chicken fingers

Easy main dish

A delicious alternative to greasy fried chicken. And best of all it's GLUTEN FREE!!!

This chicken recipe is also good with the skin on if you can afford the calories. If you also want to remove the bone, make sure you turn the chicken once while cooking so both sides brown. This makes alot of dry mix, so you can add another whole chicken breast, but you will have to change the calories and such.

I dip mine in hot sauce first and then the breadcrumbs for a nice kick.

Low fat , spicy, and yummy, yummy, yummy!!!

Fried rice with no oil or gluten

This soup is made with only chicken breasts and the noodles are brown rice noodles.

Healthy and tasty meatballs! Great in pasta sauce. Nutritional information is per meatball.

I adapted this recipe from Cooking Light after my daughter was diagnosed with allergies to gluten, soy and dairy. The original recipe called for 3/4 cup of egg substitute, which I never have on hand.

This recipe is great served with rice and broccoli.