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.
Ingredients:
| 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 |
Directions:
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
Ingredients:
| 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 |
Directions:
- Mix all of the ingredients together
- 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.
|
This slideshow requires JavaScript.
Like this:
Like Loading...
nourASHment 