Tangy Sweet Chicken with Spinach Corn Fritters

Tangy Chicken

Since I was looking for something different this week, I decided to try a new chicken recipe and pair it with gluten-free corn fritters & gluten-free lemon rice (which I bought at Costco). Everything ended up tasting really good! See below for the recipes & picture guide.


1 – 2 lb Chicken Tenderloins
½ cup Gluten-Free Soy Sauce
½ cup Ketchup
1/3 cup Honey
1 Tsp Dried Basil
3 cloves Fresh Garlic


1.     Mix the soy sauce, ketchup, honey, basil and garlic together

2.     Coat the chicken tenders with the mixture and bake for 25 to 30 minutes @ 350 degrees

Corn Fritters


1 ½ cups King Arthur Gluten Free Multi-Purpose Flour
2 cups Corn (fresh, frozen or can)
1 cup Almond Milk
2 Eggs
1 Tsp Salt
1 Tbsp. Chili Powder
½ cup Fresh or Frozen Spinach (optional)
½ cup Cheddar Cheese


  1. Mix all of the ingredients together
  2. Add to a lightly greased skillet. The pan should be at medium/hot heat. Once one side is cooked, flip it over and cook the other side thoroughly.



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