Curry Basil Chicken
When we went to Innsbruck, Austria a year ago, I found this little take-out Indian restaurant that had gluten-free curried chicken and I was slightly obsessed. I’ve been wanting to invent my own for a long time and last night finally gave it a try. It surprised me how good this turned out!
1 chopped sweet onion
1 ounce fresh basil
1 zucchini, sliced
1 small package of broccoli slaw (Trader Joe’s has an organic, budget-friendly version)
8 boneless skinless chicken tenders
Lightly line the bottom of a 13×9 casserole dish with olive oil, then chop and layer the following in the casserole dish:
Chopped sweet onion
Add enough curry powder to lightly cover vegetables, and place 8 boneless skinless chicken tenders on top of veggies.
Sprinkle with gluten-free bread crumbs and bake at 375º for 40 minutes, stirring once halfway through cooking time.
I love making things up on the fly with whatever is in the fridge with flavors that don’t add extra calories—and this is such a versatile dish that you can personalize by adding or removing ingredients of your choice. I added cherry tomatoes and asparagus.
A BONUS to having the extra veggies (aside from the nutrients, of course) is giving Mark a reason to come home for lunch… leftovers!
Jet Widick is the founder of Gluten Free Sage, a weekly publication that promotes healthy food, healthful lifestyle, mindfulness and minimalism. She believes that each of us longs for artful experiences and that we need to be well and inspired to help us become the best, most beautiful versions of ourselves that we can be.