Gimme Some Oven’s hemp-crusted baked chicken tenders and Vegetarian Times’ paella primavera are some good gluten-free dinner recipes. Both meals are naturally gluten-free and easy to prepare.
To make Gimme Some oven’s recipe, whisk 1/2 cup each of hemp seeds and almond meal, 1 teaspoon of garlic powder, 1/2 teaspoon each of smoked paprika and salt, 1/4 teaspoon of black pepper, and a pinch of cayenne pepper. In another bowl, whisk 2 eggs. Slice 1 1/2 pounds of boneless, skinless chicken breasts into 1/4-inch strips, and coat the chicken strips by first dipping them into the egg and then into the hemp seed mixture, turning the pieces to coat. Place the coated chicken strips onto a lined baking sheet, and bake at 400 F for 15 to 20 minutes, turning halfway through cooking.
To prepare Vegetarian Times’ recipe, heat 2 1/2 teaspoons of olive oil in a paella or skillet, add 1 chopped red bell pepper and 6 thinly sliced green onions, and cook for 5 minutes. Stir in 3 cups of vegetable broth, 3 cloves of minced garlic and 1 teaspoon of crumbled saffron threads. Bring the pot to a boil, and sprinkle 1 cup of short-grain white rice into the pan. Cover, and simmer for 10 minutes.
Add 3 cups of broccoli florets, 1 cup of baby peas, 1 cup of halved cherry tomatoes, and 12 pitted, halved black and green olives to the rice mixture. Cover, and cook for an additional eight minutes. Remove the skillet from the heat, and allow the paella to rest, covered, for another five minutes. Season with salt and pepper, and serve hot.