Gluten-Free Chicken

I've never been one to think about what I'm putting into my body.  I love junk food of all kinds.  Processed cheese, chocolate, salty chips.  I like to douse my food in a large amount of salt before tasting, then add more. Until three years ago, I didn't read labels.  I didn't pay attention to low-calorie, low-carb, low-fat, gluten-free, no-sugar, low-sodium.  If it tasted good, it went into the cart.  Then, it came home, got fried or coated in chocolate and went directly into my mouth.

Now, I am more conscious about what I eat.  I'm not a teenager anymore.  I can't eat whatever I want without it going directly to my thighs.  And I have to think towards the future and worry about a whole plethora of things that could strike me in adulthood. I'm also not just thinking of myself anymore.  I have to teach my soon-to-be 8 year old daughter about healthy eating through fruits and veggies now. And I need to tweak all of our meals to meet the dietary needs of my husband, who recently learned he needs to cut back on the sodium and get rid of gluten.

B hasn't been properly introduced to or diagnosed with Celiac disease. It does, however, run in his family and would explain a lot. A few years ago, Celiac disease was virtually unheard of.  Now,  there are dozens upon dozens of gluten-free food options for those who cannot properly digest gluten. It is an adjustment for sure. It is something that will require patience and diligence. However, if we are willing to work at it, we should be able to transition into a gluten-free lifestyle pretty simply.

Take this week's dinner, for example. Thanks to 

This chicken was fab!

I've never really used herbs as a main component in any dish, but I am certainly going to start! I am really in shock as to how much they added to a plain piece of chicken. Stay tuned to see how I made my super tasty sides!

Garlic and Herb Baked Chicken

adapted slightly from Glutenfreeda.com

2 boneless, skinless chicken breast
1/3 cup minced garlic
1/4 cup lemon juice
1/8 cup olive oil
1 1/4 tablespoon dried oregano
1 teaspoon dried rosemary
1 Tablespoon coarse ground pepper
1/2-1 teaspoon salt
1/8 cup fresh chopped parsley
Preheat the oven to 400 degrees. Coat an oven-proof baking dish with non-stick spray and place your chicken in it.  In a small bowl, combine the garlic, olive oil, lemon juice, rosemary, oregano, salt and pepper.  Mix it very well.
Pour your herb mixture on top of the chicken.  Make sure it is coated well.  Now, take a good whiff because it smells awesome.
Place your chicken in the oven and bake for about an hour.  By this time, the chicken will be aromatic, juicy and delish! I test my chicken with a meat thermometer and serve at about 180 degrees.  Serve with roasted cauliflower and steamed carrots.
To become more aware about Celiac disease and what it means to you, visit the Celiac Disease Foundation.
Glutenfreeda.com, I was able to produce a totally tasty and gluten-free meal that satisfied everyone's taste buds. Now, I'm not typically one to brag. 

I've never been one to think about what I'm putting into my body.  I love junk food of all kinds.  Processed cheese, chocolate, salty chips.  I like to douse my food in a large amount of salt before tasting, then add more. Until three years ago, I didn't read labels.  I didn't pay attention to low-calorie, low-carb, low-fat, gluten-free, no-sugar, low-sodium.  If it tasted good, it went into the cart.  Then, it came home, got fried or coated in chocolate and went directly into my mouth.

Now, I am more conscious about what I eat.  I'm not a teenager anymore.  I can't eat whatever I want without it going directly to my thighs.  And I have to think towards the future and worry about a whole plethora of things that could strike me in adulthood. I'm also not just thinking of myself anymore.  I have to teach my soon-to-be 8 year old daughter about healthy eating through fruits and veggies now. And I need to tweak all of our meals to meet the dietary needs of my husband, who recently learned he needs to cut back on the sodium and get rid of gluten.

B hasn't been properly introduced to or diagnosed with Celiac disease. It does, however, run in his family and would explain a lot. A few years ago, Celiac disease was virtually unheard of.  Now,  there are dozens upon dozens of gluten-free food options for those who cannot properly digest gluten. It is an adjustment for sure. It is something that will require patience and diligence. However, if we are willing to work at it, we should be able to transition into a gluten-free lifestyle pretty simply.

Take this week's dinner, for example. Thanks to Glutenfreeda.com, I was able to produce a totally tasty and gluten-free meal that satisfied everyone's taste buds. Now, I'm not typically one to brag.

This chicken was fab!

I've never really used herbs as a main component in any dish, but I am certainly going to start! I am really in shock as to how much they added to a plain piece of chicken. Stay tuned to see how I made my super tasty sides!

Garlic and Herb Baked Chicken

adapted slightly from Glutenfreeda.com

2 boneless, skinless chicken breast
1/3 cup minced garlic
1/4 cup lemon juice
1/8 cup olive oil
1 1/4 tablespoon dried oregano
1 teaspoon dried rosemary
1 Tablespoon coarse ground pepper
1/2-1 teaspoon salt
1/8 cup fresh chopped parsley
Preheat the oven to 400 degrees. Coat an oven-proof baking dish with non-stick spray and place your chicken in it.  In a small bowl, combine the garlic, olive oil, lemon juice, rosemary, oregano, salt and pepper.  Mix it very well.
Pour your herb mixture on top of the chicken.  Make sure it is coated well.  Now, take a good whiff because it smells awesome.
Place your chicken in the oven and bake for about an hour.  By this time, the chicken will be aromatic, juicy and delish! I test my chicken with a meat thermometer and serve at about 180 degrees.  Serve with roasted cauliflower and steamed carrots.
To become more aware about Celiac disease and what it means to you, visit the Celiac Disease Foundation.

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