Description
This easy gluten-free dinner recipe is a one-pan wonder! Packed with juicy chicken, colorful vegetables, and bold spices, it’s a wholesome, satisfying meal that comes together in just 30 minutes. Perfect for busy weeknights, gluten-sensitive eaters, or anyone craving healthy comfort food—without the cleanup.
Ingredients
1 lb boneless chicken thighs, chopped into bite-sized pieces
2 tbsp olive oil (or avocado oil)
3 garlic cloves, freshly minced
1 large red bell pepper, thinly sliced
1 medium zucchini, cut into half-moons
1 large sweet potato, peeled and diced
1 tsp sea salt (adjust to taste)
½ tsp black pepper
1 tsp smoked paprika
1 tsp Italian seasoning (optional but recommended)
2 tbsp chopped fresh parsley (for garnish)
💡 Optional Add-Ins:
White beans or cooked quinoa (for added protein)
Red pepper flakes or sriracha (for heat)
Instructions
Sauté Aromatics
Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 30 seconds until golden and fragrant.Cook Chicken
Add chopped chicken. Season with salt, pepper, and smoked paprika. Cook for 6–8 minutes, searing on all sides until golden.Add Vegetables
Add diced sweet potato. Cook for 5 minutes. Stir in zucchini and bell pepper. Sprinkle with Italian seasoning. Cover and simmer for 8–10 minutes until veggies are tender.
Finish & Serve
Uncover, stir, and adjust seasoning if needed. Garnish with fresh parsley. Serve warm with brown rice, quinoa, or gluten-free pasta.
Notes
- 🧡 Meal-prep friendly! Stores well for 3–4 days.
- 🔄 Swap chicken with tofu or chickpeas for a plant-based version.
- 🍠 Roast sweet potatoes separately if you prefer more caramelized flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Cuisine: American / Clean Eating
Nutrition
- Serving Size: ~
- Calories: ~365
- Sugar: 4g
- Sodium: 520mg
- Fat: 18g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 520mg