Category: Gluten Free

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Chicken and Mandarin Orange Salad

chicken-and-mandarin-orange-salad

Refreshing and delicious, this chicken and mandarin orange salad recipe is a perfect lunch on a busy work day or a light dinner. Salads are best served fresh however if you keep the vegetables, chicken, and oranges separate then you can easily store them and combine just before eating. The savory chicken, marinated in sun dried tomatoes and pesto, is balanced by the citrus flavor of the orange slices. You won’t need much salad dressing for this chicken and mandarin orange salad, the ingredients and marinade are excellent already.

The dish is stunning as well. The vibrancy alone makes the meal stand out and then the unique combination of vegetables, fruit, and protein make for a unique salad experience. If you’re looking for a way to add salads to your routine and have struggled with it in the past, try this recipe. It’s different then the typical salad. Or, if you’re an avid salad eater, mix up your routine with this chicken and mandarin orange salad recipe. Bring some new flavors to your usual meal prep.

This salad is super easy to make and assemble. It’s fast and versatile too. Grill or cook your chicken in an air fryer, on a grill, in the oven or even try a different protein. Steak works well with the flavors as well if you’re looking for a different take. Even adding different vegetables or nuts, for an added crunch, are great ways to mix up the recipe.

chicken-and-mandarin-orange-salad

Chicken and Mandarin Orange Salad

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Prep Time 5 minutes
Cook Time 20 minutes
Course lunch, Main Course
Cuisine American
Servings 4

Equipment

  • knife
  • cutting board
  • grill pan
  • tongs

Ingredients
  

  • 1 lb boneless chicken thigh or chicken breast
  • 4 tbsp sun-dried tomato pesto sauce
  • 1 cup canned mandarin oranges (drained)
  • 1 cup cherry tomatoes
  • 8 cups salad mix
  • 8 tbsp choice of vinaigrette dressing
  • 1/4 tsp salt
  • 1/4 tsp pepper

Instructions
 

  • Preheat your Indoor Griddle/Grill on Medium High
  • Marinate the chicken with the Sun-Dried Tomato Pesto Sauce, covering the whole surface of the meat
  • Place the chicken on the preheated indoor griddle/grill and sear the chicken on each side for 6 to 7 minutes until the chicken cooks for an internal temperature of 165F
  • While the chicken is cooking, assemble your salad by mixing the cherry tomatoes and mandarin oranges in a bowl. Add the salad mix and dress it with your favorite dressing to your preferred taste (recommend 2 tbsp per person)
  • When the chicken is finished, set it aside to cool for 5 minutes. 
  • Slice the chicken into bite size pieces and add it to the salad mix
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Tilapia with Zucchini and Bell Peppers

pan-seared-tilapia-with-zucchini-and-bell-peppers

Sheet pan meals are great for meal prepping. Our Tilapia with Zucchini and Bell Peppers meal prep recipe is quick and delicious. The perfect seafood recipe for dinner on a busy week.

pan-seared-tilapia-with-zucchini-and-bell-peppers

Tilapia with Zucchini and Bell peppers

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Prep Time 5 minutes
Cook Time 17 minutes
Course dinner, Main Course
Cuisine American
Servings 2

Equipment

  • knife
  • cutting board
  • sheet pan
  • oven

Ingredients
  

  • 12 o tilapia
  • 1 each zucchini squash (sliced)
  • 1 each red bell pepper (sliced)
  • 1/4 tsp paprika
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp salt
  • 1 tbsp olive oil

Instructions
 

  • Preheat your oven to 425F
  • Place the tilapia and sliced vegetables on a sheet pan. Season tilapia and veggies with paprika, garlic powder, onion powder, and salt. Coat with olive oil
  • Place the sheet pan in the oven for 15 minutes until the fish cooks through and the veggies are tender
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Shrimp with Pesto Zoodles

shrimp-with-pesto-zoodles

Shrimp with pesto “zoodles”, zucchini spirals, is an elegant looking and tasting dish that is so easy to make. This is a perfect dish for two on a busy weeknight. It feels fancy and is very quick to cook as well as requiring very few dishes so the clean up is quick as well. This take on a classic is also gluten free while still packing the flavor.

We all crave pasta but it doesn’t always fit into our diets. Using zucchini spirals instead of traditional pasta offers several advantages, making it a popular choice for those seeking a healthier or more dietary-flexible option. Lower in calories and carbs, zoodles are better for weight management diets like keto. Zucchinis are more nutritious than traditional noodles as well with vitamin C, potassium, and dietary fiber. They also bring a freshness to the dish that pairs well with the shrimp for a light and impactful meal.

The shrimp with pesto bring Mediterranean flavors together in classic form along with the health benefits. The pesto sauce is lower in calories and acid while the shrimp are a great lean protein. On top of the zoodles, this is a very healthy option for weight management and muscle growth.

When meal prepping shrimp with pesto zoodles, consider keeping the zoodles separate from the sauce. This way you can store them in containers separately and simply combine them together when you’re ready to eat. This will maintain the texture of the zoodles better and since both foods reheat quickly, it makes for a great lunch option.

shrimp-with-pesto-zoodles

Shrimp with Pesto Zoodles

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Prep Time 5 minutes
Cook Time 20 minutes
Course dinner, Main Course
Cuisine American, Italian
Servings 2

Equipment

  • knife
  • cutting board
  • spatula
  • saute pan

Ingredients
  

  • 12 oz shrimp (peeled and deveined)
  • 1/2 cups cherry tomatoes (sliced)
  • 2 cups Zucchini Spirals
  • 2 tbsp basil pesto sauce
  • salt and peper (as needed)

Instructions
 

  • In a saute pan over medium to high heat, add the basil pesto. Add the zucchini spirals and stir until it is completely coated with the basil pesto
  • Remove from the pan and set aside in a serving dish
  • Add the shrimp to the saute pan and cook through until it is pink (about 3 to 4 minutes)
  • Add the cherry tomatoes and mix in with the shrimp
  • Remove the shrimp and tomato mixture from the pan and place it on top of the zucchini spirals. Season with salt and pepper as needed
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Shrimp with Andouille Sausage

shrimp-with-andouille-sausage
shrimp-with-andouille-sausage

Shrimp with Andouille Sausage

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Prep Time 5 minutes
Cook Time 20 minutes
Course dinner, Main Course
Cuisine American, Cajun
Servings 2

Equipment

  • knife
  • cutting board
  • spatula
  • sauce pot

Ingredients
  

  • 8 oz shrimp (peeled and deveined)
  • 2 each pre-cooked andouille sausage links (3 oz each)
  • 1 8 ounce can of tomato sauce
  • 1/4 cup celery (diced)
  • 1/4 cup white onions (diced)
  • 1 each green bell pepper (diced)
  • 1 each garlic clove (minced)
  • 2 tbsp green onions (chopped)
  • 1 each bay leaf
  • 1/4 tsp paprika
  • 1/4 tsp onion powder
  • 1/8 tsp cayenne pepper
  • 1/8 tsp oregano
  • 1/4 tsp salt
  • 1 tbsp olive oil

Instructions
 

  • Slice the sausage into coins
  • Add olive oil to a sauce pot on medium-high heat
  • Add the onions, peppers, celery, garlic and stir until softened for 2 to 3 minutes
  • Stir in the sausage and season with paprika, garlic powder, oregano, cayenne pepper, and salt. Stir in the bay leaf and add the tomato sauce. Add 1 cup of water and bring the mixture to a boil. Once it boils, reduce the heat low-heat and simmer for about 5-10 minutes
  • Finally, add the shrimp and cook for 3 to 4 minutes until the shrimp is pink and cooked through
  • Stir in the green onions for garnish
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Baked Salmon with Corn and Apple Medley

baked-salmon-with-corn-and-apple-medley
baked-salmon-with-corn-and-apple-medley

Baked Salmon with Corn and Apple Medley

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Prep Time 5 minutes
Cook Time 20 minutes
Course dinner, Main Course
Cuisine American
Servings 2

Equipment

  • knife
  • cutting board
  • spatula
  • sheet pan
  • oven

Ingredients
  

  • 10 oz salmon
  • 2 cups corn (canned or frozen)
  • 1 each apples (diced)
  • 1 tbsp green onions (chopped)
  • 1/4 tsp paprika
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/8 tsp salt
  • 1 tbsp olive oil

Instructions
 

  • Preheat your oven to 375F
  • Season the salmon with paprika, onion powder, garlic powder, and salt covering the whole surface area of the salmon
  • Drain the corn if canned, or defrost if frozen
  • Dice the apples in small pieces
  • Wash and rinse the green onions and thinly slice
  • Place the salmon on a sheet pan. Drizzle it with half of the olive oil and place it in the oven for 15 minutes until it cooks through
  • While the salmon is cooking, add the rest of the oil to the saute pan on medium high heat and saute the corn for 3 to 5 minutes
  • Once the corn heats through, add chopped green onions, the diced apples, and season with salt as needed
  • Remove from the pan and set aside in a serving dish.
  • When the salmon is finished cooking remove it from the oven and place on the serving dish with the corn medley
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Baked Salmon with Cilantro Cauliflower Rice

baked-salmon-with-cilantro-cauliflower-rice

Baked salmon is always delicious and combining it with cilantro cauliflower rice makes for an amazing combo that will fill you up with tons of protein and is low in calories. Cilantro and lime is a great way to start working cauliflower rice into your meals. Cauliflower rice is a low calorie substitute for rice or mashed potatoes. The texture is spot on and the additional seasonings match well with the baked salmon.

This baked salmon and cauliflower rice recipe is very quick and easy to make. The entire dish can be made in 20 min and is a great way to impress your date or significant other. It’s not the usual weeknight dinner despite the spices being common and likely in your pantry already.

This recipe works well with substitutions as well. The baked salmon can work with a medley of vegetables while the cauliflower will pair nicely with chicken or lamb. You’ll need to adjust cooking times of course.

Nutrient rich, delicious, and easy to make, our baked salmon with cilantro cauliflower rice recipe is sure to be a staple in your meal prepping routine. If you’re making extra to save for future meals, wait for the food to cool down and then add the baked salmon and cauliflower rice separately to the containers. Keeping them separated will maintain the consistency and texture of both foods better. You can store up to 3 or 4 days in the fridge however fish tends to dry out so eating it sooner is better than later.

baked-salmon-with-cilantro-cauliflower-rice

Baked Salmon with Cilantro Cauliflower Rice

No ratings yet
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Prep Time 5 minutes
Cook Time 20 minutes
Course dinner, Main Course
Cuisine American
Servings 2 people

Equipment

  • knife
  • cutting board
  • spatula
  • saute pan
  • sheet pan
  • oven

Ingredients
  

  • 10 oz salmon
  • 3 cups caulifower rice
  • 1/2 cup cherry tomatoes
  • 1/2 cup cilantro (chopped)
  • 1/4 tsp paprika
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp olive oil

Instructions
 

  • Preheat the oven to 375F
  • Slice the cherry tomatoes in half
  • Wash and rinse the cilantro and chop it into small pieces
  • Season the salmon with paprika, garlic powder, onion powder, and salt and pepper, covering the whole surface area of the salmon
  • Place the salmon on a sheet pan. Drizzle it with half of the olive oil and place it in the oven for 15 minutes until it cooks through
  • While the salmon is cooking, add the rest of the olive oil to the saute pan on medium high heat and saute the cauliflower for 3 to 5 minutes until it is tender. Season with salt and pepper as needed
  • Once the cauliflower softens, add chopped cilantro and mix well
  • Remove from the pan and set aside in a serving dish
  • When the salmon is finished cooking remove it from the oven and place it on the serving dish with the cauliflower rice. Add the sliced cherry tomatoes on top and drizzle with olive oil.