Gluten-Free Delights: Lemon Herb Chicken & Meatloaf

Okay, let's dive into the wonderful world of gluten-free cooking! I'm so excited to share these favorites with you, because let's be honest, sometimes going gluten-free can feel a bit limiting, right? But trust me, with these recipes, you'll be wondering why you ever thought that in the first place. These aren't just your average 'okay' gluten-free versions – they're the real deal, full of flavor and satisfaction, perfect for both lunch and dinner. I've spent countless hours tweaking these, testing them on my family (who aren't all gluten-free, mind you!), and they've all passed with flying colors. In fact, these dishes have become weekly staples in my house, and I can't wait for them to become yours too!

Lemon Herb Chicken & Quinoa Bowl (Lunch or Lighter Dinner)

This bowl is the perfect combination of bright flavors, filling textures, and complete goodness to keep you going. Think sunshine in a bowl! I remember making this for the first time on a particularly gloomy day, and it instantly lifted my mood. It's become one of my go-to's, especially when I need something quick, healthy and comforting.

Ingredients:

• 1 cup quinoa, rinsed well
• 2 cups water or chicken broth (I prefer broth for extra flavor!)
• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice
• 1 tablespoon dried Italian herbs (or a mix of rosemary, thyme and oregano)
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup Kalamata olives, halved
• 1/4 cup fresh parsley, chopped (optional)
• Optional: 1 avocado, diced for serving

Instructions:

1. Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and water (or broth). Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed. Fluff with a fork and set aside.
2. Prep the Chicken: While the quinoa cooks, toss the chicken pieces with 1 tablespoon of olive oil, salt, pepper, lemon zest, lemon juice, and Italian herbs in a bowl. This is where you can really get those flavors sinking in!
3. Cook the Chicken: Heat the remaining olive oil in a large cast iron skillet. Add the chicken and cook, stirring occasionally, until browned and cooked through. This should take about 8-10 minutes, depending on how large your pieces are. You want them golden and juicy! Sometimes it sticks a little; just give it a bit of a nudge from the bottom and keep going.
4. Assemble the Bowls: Now, it's time to build your masterpiece! Divide the cooked quinoa among bowls. Top with the cooked chicken, diced cucumber, cherry tomatoes, Kalamata olives, and fresh parsley. If you're feeling fancy, throw in some avocado slices for added creaminess.
5. Serve: You can serve this warm or at room temperature. I often make a big batch of quinoa and chicken and store the rest for a fast lunch the next day.

Hearty Gluten-Free Meatloaf with Balsamic Glaze (Dinner)

There's something so deeply comforting about a classic meatloaf, and this gluten-free version is no exception. It's rustic, flavorful and totally satisfying. I've adapted my grandma's recipe to be gluten-free, using a clever swap for breadcrumbs, because nobody should miss out on a good meatloaf!

Ingredients:

• 1.5 lbs ground beef (or use a blend of beef and pork if you prefer)
• 1/2 cup gluten-free rolled oats (finely ground in a food processor or blender to create a "breadcrumb" consistency)
  • Note: If you don't have GF oats, almond flour works well as a binder too. Use ½ cup.
• 1/2 cup milk (almond milk or any other non-dairy milk works fine, too)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 egg, lightly beaten
• 1 tablespoon Worcestershire sauce (Ensure it's gluten-free!)
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup balsamic glaze, divided (plus more for serving, if you like!)

Instructions:

1. Prep the Oven and Pan: Preheat your oven to 375°F (190°C). Grease a loaf pan. I use a loaf pan about 9x5 inches in size. This makes a great-sized loaf!
2. Combine Ingredients: In a large bowl, mix the ground meat, gluten-free oats (or almond flour), milk, chopped onion, minced garlic, egg, Worcestershire sauce, thyme, basil, salt, and pepper. Get your hands in there! It's the best way to make sure everything is mixed evenly. Be careful not to overmix – just combine until everything is well distributed.
3. Form & Glaze: Transfer the mixture into the prepared loaf pan and gently shape it into a loaf. Pour half of the balsamic glaze over the top of the meatloaf and spread it evenly.
4. Bake: Bake in the preheated oven for 50-60 minutes, or until the internal temperature reaches 160°F (71°C). The top should be beautifully browned, and it will smell amazing! The internal temp can be checked easily with a instant read thermometer.
5. Add the Final Glaze: Once cooked, remove the meatloaf from the oven and drizzle the rest of the balsamic glaze over it. Let it rest for 5-10 minutes before slicing and serving.

I am so confident you'll love these recipes, and they'll become a happy part of your gluten-free (or not!) life. They're all about enjoying delicious food without all the fuss, made with real ingredients and a good measure of love. Happy cooking!