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! xo