by Sandy Kirby Quandt
This delicious gluten-free Tandoori Chicken with vegetables recipe is easy to fix. If you’d like to save time, chop your vegetables before hand.
- 1/4 cup gluten-free flour (G-f Bisquick can be used)
- 2 tablespoons curry powder
- 1/4 teaspoon each, salt and pepper
- 4 skinless, boneless chicken breast halves
- 1 tablespoon oil
Mix flour, curry powder, salt and pepper in a gallon-sized plastic zipper bag. Add chicken, close bag and shake to coat. Remove chicken from bag. Shake off excess flour.
Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook, turning once, 10 minutes or until golden and cooked through. Remove to a cutting board.
- 3/4 cup plain low fat yogurt
- 1 tablespoon finely chopped red onion
- 1 teaspoon minced garlic
- 1/4 teaspoon ground cumin
Mix sauce ingredients in a bowl and set aside.
- 1 yellow bell pepper
- 2 medium tomatoes
- 2 small cucumbers
- gluten-free wraps
Coarsely chop bell pepper, tomatoes and cucumbers.
Cut chicken diagonally in 1/2 inch wide strips. Place a wrap on each plate. Top with pepper, tomato and cucumber, then chicken. Spoon on sauce.
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