I’m a gluten-free eater always on the hunt for tummy-friendly food. A member of Collective Bias® Social Fabric® Community, I was able to try out the Gluten-Free Chicken from Tyson’s for compensation. But really, I just made dinner–an awesome dinner–that I was happy to share anyway. #CookItGF #CollectiveBias
Every once in awhile you come up with a family meal that is easy to make, extremely nutritious, meets the dietary peculiarities (gluten-free cooking!) of your whole family AND is a recipe that your whole family will eat. I admit, my recipe box for such recipes is mighty slim, and I get really excited when I can add a new one into our dinner rotation. Inspired by Tyson’s Gluten-Free Grilled and Ready Chicken Breast Fillets, I tweaked a recipe I created for my family a few weeks ago to make dinner even easier to whip up. My kids and husband got very excited for me to make this Gluten-Free Chicken Bruschetta recipe again–you have to love enthusiasm for a family meal!
You’re probably asking yourself what the big deal is about this chicken being gluten-free (uh, duh? since when do they make chickens with gluten??) Gluten-free in this case is really about how the chicken is prepared when it’s cooked…you can even find gluten in seasonings or the surface the meat was prepared on; contact with both will cause a reaction! Those of us with gluten intolerance/Celiac’s disease have to be uber careful when we haven’t made something ourselves, and a big old gluten-free stamp on the front of the packaging makes eating a little easier.
I admit, I was a tiny bit hesitant at first trying pre-cooked bagged chicken. The Tyson’s Gluten-Free Grilled and Ready Chicken Breast Fillets were nothing what I was expecting; I had them at Sam’s Club at a demo (these will be going on 4/4, 4/5 and 5/4 if you want to try them yourself!) and they were so moist and flavorful I could hardly believe the chicken was pre-made. I also bought them sliced into strips — A–MAZING! Can we say new household staple?? You can find them at Sam’s under the big sign that says “Chicken” in the frozen food aisle.
You can completely prep this the day before and just layer everything into the pan right before you bake it. Which is convenient if you like to make a few meals at a time to be at the ready–saves cooking every single night–like I do. Scroll down for the convenient printable version of the recipe, but here is my step-by-step instruction!
The hardest part of this whole gluten-free recipe is making the bruschetta topping. And that is just because there is a lot of sous-chef type work going on. You’ll want to use plum tomatoes if you can get them; this is only because they tend to have far fewer seeds in them and thicker skins so it makes them easier to chop up into little tiny pieces. For this recipe, you do want tiny. That said, I didn’t have 6 plum tomatoes and used a regular garden tomato to fill up my bowl and the regular tomato was just a little more work to prep but was just fine in the recipe. So don’t stress about the tomato. Use what you have.
Mix up the tomatoes, garlic, olive oil, balsamic vinegar and basil in a bowl. I like to add a little salt and pepper here to kick up the flavor.
I used one of my pretty baking dishes, not a 9×12 pan, for this picture, but this is generally how you need to lay them down in the pan. Just cover the entire bottom! Drizzle a bit of olive oil over the zucchini and throw a little salt and pepper on them.
When we went to have this for dinner, my daughter brought it up to me that I failed to put the artichokes in the dish, chastised me a bit about it, then told me I would do better next time and remember. ((geesh!!)) Lesson learned, don’t forget the artichokes! Just spread them over the zucchini evenly. Arrange the frozen chicken (no need to thaw) on top of all those veggies and spoon the tomatoes over top the chicken. You’ll pop this in the oven at 375 degrees for 22 minutes or so. Pull your dish out at that point, sprinkle with cheese and pop back in the oven for another 5 minutes so the cheese will melt.
Can you say YUM???? There’s a little drool on my keyboard from just thinking about this meal. Hope you enjoy this easy-to-make gluten-free dinner with your family!
Gluten-Free Chicken Bruschetta and Artichokes
- 2 1/2 cups diced tomatoes seeded
- 2 tablespoons minced garlic
- 1 tablespoon olive oil
- 1 teaspoon balsamic vinegar
- 6 large basil leaves finely chopped
- Salt and pepper to taste
- 6 Tyson's Gluten-Free chicken breast fillets
- 2 large zuchinni sliced
- 1 14- oz can quartered artichoke hearts drained
- 1 cup mozzarella cheese
- olive oil for drizzling
- Basil for garnish optional
- Preheat your oven to 375 degrees.
- Make your bruschetta! Throw the tomatoes, garlic, olive oil, balsamic vinegar and basil into a medium sized bowl and toss until thoroughly combined. Add a few shakes of salt and pepper to your particular taste.
- Layer the zucchini in the bottom of a 9x13 baking dish. Drizzle with olive oil and sprinkle with salt and pepper. Evenly distribute artichoke hearts over zucchini. Place chicken breasts on top of vegetables, and top with bruschetta mixture. Bake at 375 for 22 minutes.
- Remove pan from oven and sprinkle with mozzarella cheese. Bake for an additional 5 minutes or until cheese is melted. Sprinkle with strips of basil for garnish.
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