Gluten-Free Garlic Chicken Bake (Print Version)
Tender garlic chicken baked with broccoli, bell peppers, mushrooms, and a savory gluten-free sauce.
# What You'll Need:
→ Protein
01 -
2 lb boneless, skinless chicken breast, cut into chunks
→ Vegetables
02 -
2 cups broccoli florets
03 -
1 cup red bell pepper, chopped
04 -
1 cup yellow bell pepper, chopped
05 -
1.5 cups mushrooms, sliced
→ Oils and Seasonings
06 -
2 tablespoons olive oil
07 -
1 teaspoon salt
08 -
0.5 teaspoon black pepper
→ Garlic Sauce
09 -
0.25 cup gluten-free tamari
10 -
1 tablespoon gluten-free Worcestershire sauce
11 -
1 tablespoon apple cider vinegar
12 -
2 tablespoons olive oil
13 -
1 tablespoon fresh garlic, minced
14 -
0.5 teaspoon smoked paprika
15 -
0.5 teaspoon dried oregano
16 -
0.5 teaspoon onion powder
17 -
0.5 teaspoon crushed red pepper flakes (optional)
# Steps to Follow:
01 -
Preheat the oven to 400°F (200°C). Cut chicken breasts into uniform chunks to ensure even cooking.
02 -
In a large bowl, mix chicken chunks with broccoli florets, chopped red and yellow bell peppers, and sliced mushrooms.
03 -
Drizzle 2 tablespoons of olive oil over the chicken and vegetables. Sprinkle with salt and black pepper, then toss thoroughly for even coating.
04 -
Whisk together tamari, gluten-free Worcestershire sauce, apple cider vinegar, olive oil, minced garlic, smoked paprika, oregano, onion powder, and optional crushed red pepper flakes until emulsified.
05 -
Pour the garlic sauce over the chicken and vegetable mixture, tossing to coat evenly.
06 -
Spread the mixture in a single layer on a large baking dish or sheet pan.
07 -
Bake uncovered for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender but maintain some crispness.
08 -
Broil on high for 2 to 3 minutes to develop golden caramelization on the edges.
# Additional Notes:
01 -
For deeper flavor, marinate chicken and vegetables in the garlic sauce for 15 to 20 minutes before baking.
02 -
Use a meat thermometer to ensure chicken is cooked safely to 165°F (74°C).
03 -
Avoid overcrowding the pan to promote caramelization and prevent steaming.