Grilled Chicken with Roasted Veggies and Rice

Are you looking for a tasty meal that’s safe for gluten intolerance, medium allergies, and celiac disease? This grilled chicken with roasted vegetables and rice recipe is perfect for you. It’s quick, easy, and packed with flavor, all while being completely gluten-free.

You’ll love how the zesty marinade brings out the best in both the chicken and veggies. Plus, with a prep time of just 10 minutes and a total cooking time of 30 minutes, you can have a delicious, healthy dinner on the table in no time.

Exact Ingredients List

This recipe needs two main sets of ingredients – one for the flavorful marinade and another for the grilling. You’ll find simple, gluten-free items that are safe for those with celiac disease or gluten intolerance.

For The Marinade

You’ll need:

• 1/4 cup olive oil
• 1/4 cup fresh lemon juice
• 4 crushed garlic cloves
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili flakes
• 1 teaspoon dried oregano
• 1 teaspoon salt
• Black pepper to taste

Mix these ingredients well to create a zesty, gluten-free marinade that will add tons of flavor to your chicken and veggies.

For Grilling

Gather these items:

• 4 large skinless, boneless chicken breasts
• 2 bell peppers, seeds removed and cut into thick strips
• Broccolini (amount as desired)
• 12-16 asparagus spears, woody ends trimmed
• 2-3 large zucchini, sliced thickly

You can adjust the veggie amounts based on your preferences. Feel free to swap in other gluten-free vegetables you enjoy. Remember to season the chicken with salt before marinating for the best flavor.

Instructions

Get your grill or griddle pan hot and ready. Sprinkle salt on the chicken and let it sit while you mix up the marinade.

Combine the olive oil, lemon juice, garlic, spices, and herbs for the marinade. Split it in half – one part for the chicken, one for the veggies.

Let everything marinate for a few minutes. Then grill your chicken for 5-7 minutes on each side until it’s cooked how you like it. Wrap it in foil to rest.

While the chicken rests, grill your vegetables. Cook them until they’re a bit charred and as tender as you prefer.

Serve up your grilled chicken and veggies with some lemon wedges on the side for squeezing. Don’t forget to pair it with your favorite gluten-free rice for a complete meal!

Feel free to adjust the veggie amounts or swap in your favorites. This flexible recipe is perfect for those with gluten issues or celiac disease.

Possible Substitutes List & Recipe Variations

You can easily switch up this recipe to suit your tastes or what’s in your pantry. Here are some tasty options:

Protein swaps:

• Tofu (firm, pressed)
• Turkey breast
• Fish fillets (salmon, cod, etc.)

Veggie alternatives:

• Eggplant slices
• Cauliflower florets
• Cherry tomatoes
• Mushrooms

For the marinade, try these flavor twists:

• Use lime juice instead of lemon
• Add fresh herbs like rosemary or thyme
• Swap paprika for cumin or curry powder

Rice substitutes:

• Quinoa
• Cauliflower rice
• Gluten-free pasta

You can also change up the cooking method. Instead of grilling, try:

• Roasting in the oven
• Pan-frying
• Air frying (great for a crispy texture!)

Remember to adjust cooking times based on your chosen substitutes. Keep an eye on thinner veggies or proteins, as they may cook faster than the original recipe suggests.

Tips, Tricks & Storing

Marinate your chicken for at least 30 minutes to boost flavor. For extra juicy meat, try brining it in saltwater for a few hours before grilling.

Pat the chicken dry before putting it on the grill. This helps create those nice grill marks and prevents sticking.

Use a meat thermometer to check doneness. Chicken is safe to eat at 165°F (74°C).

Don’t overcrowd the grill. Leave space between pieces for even cooking and easier flipping.

Let the chicken rest for 5-10 minutes after grilling. This keeps it juicy when you cut into it.

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until hot throughout.

For meal prep, grill extra chicken and veggies. They’re great for quick lunches or dinners later in the week.

Freeze grilled chicken for up to 3 months. Thaw in the fridge overnight before reheating.

Try different veggie combos each time you make this dish. It’s a great way to use up produce in your fridge.