Gluten-Free Yoghurt Spiced Chicken from Hello Fresh

Gluten-Free Yoghurt Spiced Chicken

By www.anyonita-nibbles.co.uk
This easy gluten-free dish features gently spiced chicken, broccoli and a creamy broccoli sauce!

Yield: 2 servings
Prep time: 40 min
Cook time: 40 min
Diet: Gluten-Free

Making time for home school, cooking meals and running a business during lockdown is extremely tough. Especially as a single parent. These last 11 months have been incredibly difficult and I've found myself taking solace in comfort food and in the joy and cooking. It's been so nice to be able to whip something up that is filling, easy to make and takes really yummy. 

During lockdown, Hello Fresh reached out to me to try one of the recipes on their site. I browsed through dozens of easy-to-cook options before I decided to go with their Yoghurt Spiced Chicken. It sounded like a good base recipe and would be easy to adapt if I wanted to.

I've made this recipe twice since getting into contact with Hello Fresh. The first time, I made it just as the recipe stated and it was delicious and intriguing but I kept thinking about all the variations I could make. So the second time, I deviated from the recipe a bit. I swapped the chicken for salmon and it was incredible. I swapped the kale for spinach, too. Instead of thinning the curry paste with Greek yoghurt, I decided to use cashew milk and OMG, it was incredible! I have to admit, this was my favourite substitution. If I make this recipe again, I'll keep the cashew milk in place of the Greek yoghurt but I'll swap the salmon and chicken with roasted cauliflower instead and make the entire dish vegan and gluten-free. 

This dish is so easy to make - you'll see that the instructions are easy to follow and the method is familiar if you know your way around the kitchen. The only thing you might have difficulty with is finding rogan josh curry paste but just shop around. It's readily available on the high street. 

Ingredients:

For the spiced yoghurt chicken
1 butternut squash

1 pot ground coriander

1 bunch fresh coriander

1 sachet rogan josh curry paste

1 bag kale

1 head broccoli

2 cloves of garlic

75 grams Greek yoghurt

280 grams diced chicken thighs
Need a conversion? Use this handy chart.

Instructions:

1. Preheat your oven to 200°C. Trim the butternut squash then halve lengthways and scoop out the seeds. Chop it widthways into 2cm slices, then chop into 2cm chunks (no need to peel!). Pop the squash on a large baking tray and drizzle with oil. Season with salt and pepper and sprinkle over the ground coriander. Toss to coat and spread out in a single layer. Roast on the top shelf of your oven until golden and tender, 30-35 mins.
2. Roughly chop the coriander (stalks and all!). Separate the broccoli into florets. Line a large baking tray with foil. Reserve 1 teaspoon of curry paste, and pop the rest in a bowl and add a third of the yoghurt. Season with salt and pepper and stir together. Add the chicken, stir to coat, then pop onto 1 side of a baking tray in a single layer. Pop the broccoli on the other side of the baking tray. Drizzle with oil and season with salt and pepper.
   
   
   
   
   
3. Peel the garlic clove(s) and pop into a square of foil with a drizzle of oil and scrunch to enclose it. Pop on the tray with the chicken and broccoli. When the squash has been in the oven for 20 mins, remove from your oven and turn. Pop it back on the top shelf to finish cooking. At the same time, roast the chicken and broccoli on the middle shelf of your oven until the chicken is cooked through and the broccoli is tender, 12-15 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
4. Pop the remaining yoghurt in a bowl with the reserved curry paste, season with salt and pepper and mix together. Get your washing up done!
   
   
   
   
5. When the butternut is cooked, pop the kale on top and drizzle with oil. Season with salt and pepper and pop back into your oven until the kale is tender and slightly crispy, 3-4 mins. When the garlic is cooked, carefully remove it from your baking tray and remove from the tin foil. Mash on your board with a fork and stir it into the yoghurt.
6. Once everything is cooked, add the broccoli and chicken to the tray with the squash and kale and mix to combine. Add in a splash of the water to the curried garlic yogurt to thin out, and mix. Serve in bowls and drizzle over the spiced yoghurt. Sprinkle over the coriander and enjoy!

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If you liked this recipe, you may want to check out this gluten-free beef massaman curry recipe that is ready in just 20 minutes. Don't forget to check out more recipes from Hello Fresh! 

 

3 Simple Gluten-Free Veganuary Dishes to Try

Try something different this January by incorporating more vegan meals into your meal plan!

This time of year, many of us tally up all the ways we'd like to improve ourselves over the course of the next 12 months. We set aside lofty aspirations of self-improvement touching on everything from eating better to getting fit. Whether you are of the inclination to make resolutions or not, science consistently tells us that reducing the amount of animal products and meat we consume (especially red meats) is one of the best things we can do for our bodies. 

In light of this, and in an effort to spread more about the benefits of veganism, January has been dubbed Veganuary--a time for encouraging others to break with the traditions of meat at every meal and to embrace, even if for a limited time, a plant-based diet.  Here are 3 simple and delicious dishes you can try to introduce yourself to the vegan diet. As always, all three of these recipes are gluten-free, too!

Gluten-Free Honey Lime Grilled Salmon Salad

Make salads interesting again with warm sweet and fiery grilled wild salmon served on a bed of superfoods!

Yield: 2 servings
Prep time: 5 minutes Cook time: 6 minutes

Gluten-Free Honey Lime Grilled Salmon Superfood Salad

A few weeks ago, I felt a cold coming on. One of those horrible summer colds that are always a pain to get over, so I reached for my superfoods and nipped it in the bud. Superfoods are nature's remedies for ailments like a common cold and this salad is filled to the brim with them! From the crunchy bed of spinach, red cabbage and carrot to the fresh wild salmon and the garlic and honey in the sauce--it is Superfood Central!

Chilli peppers--or flakes, in this case--are great for colds, but you know what else is? Garlic. It's why it's one of the prominent ingredients in my mucus buster cold and flu home remedy, perfect for when you haven't managed to ward the cold off and are suffering from a blocked up or a runny nose! This salmon dish is a lot more pleasant than that drink and still achieves the same benefits and more.

Gluten Free Cinnamon & Spinach Chicken Thigh Curry

This better-for-you cinnamon and spinach gluten free chicken thigh curry will have the whole family singing your praises!

Yield: 6 servings
Prep time: 5 minutes
Cook time: 30 minutes

Gluten Free Cinnamon & Spinach Chicken Curry

Not every curry is full of spices that make your eyes water and your nose run. Some curries have a sweetness to them and are just comforting and lovely, like this one. Sure, there's a little kick from the cinnamon but sweet tomatoes, rich spinach and a dollop of yoghurt tame that right down. I originally shared this recipe on my blog back in 2013, but since then, I've adjusted the spices a bit more, halved the amount of Greek yogurt and swapped the gluten-filled orzo I used to serve it with for rice. It's still delicious, though--and great for leftovers the next day, warmed and rolled in a gluten free wrap? Yas, please.

Piles of pilau rice--fragrant lightly spiced rice served with vegetables or nuts--usually accompany a curry, but I wanted something a little less heavy on the spice and served up simple basmati with a knob of butter forked through, seasoned with salt and sprinkled with golden linseeds because they are so good for you and more than just a topping for a yummy vegan butternut squash and leek soup.

Gluten-Free Dairy-Free Coconut Milk Overnight Oats #TastesLikeNoUdder

These gluten-free and dairy-free oats are the easiest breakfast around made with Vita Coco Coconut Milk!

 

Yield: 1 serving
Prep time: 10 minutes
 Cook time: 8 hours

Gluten-Free Dairy-Free Coconut Milk Overnight Oats

Breakfast is my absolute favourite meal of the day and I am an oatmeal fiend. So much so that it's bordering on obsession, and when I saw the challenge to develop a recipe using Vita Coco's new coconut milk, I immediately thought of creamy oatmeal.

Leave that from-the-packet stuff with lumps of dehydrated fruit in the back of your cupboard. I'm going to show you how to make your own fruit-filled, creamy oatmeal that is gluten-free, dairy-free, suitable for vegetarians and vegan-friendly. I've used raspberries and peaches because they're seasonal, go incredibly well with coconut and it was too tempting not to, but you can use any fruit you have on hand or whatever is seasonal.

This recipe is an entry into the Dairy-Free Style Your Breakfast challenge with Vita Coco and Foodies100. See more great breakfast ideas at http://vitacoco.com/uk. As such, this is a sponsored post for Vita Coco, however, all opinions remain my own and I was in no way influenced by the company. You can read my full disclosure policy, here.

This super healthy take on traditional spaghetti bolognese is full of added protein and is vegan-friendly and gluten free!

Yield: 3
 Prep time: 10 minutes
Cook time: 15 minutes

Gluten Free Vegan Courgetti Bolognese

I have a confession to make. I love vegetables, but I hate courgettes/zucchini. I first tried it as a child, when I had mistaken it for a slice of refreshing cucumber. I wasn't expecting the spongy texture and the acrid taste and I'd been put off raw courgette for life. To this day, if I'm not 100% sure it's a cucumber, my husband is my guinea pig, taking the first bite for me to check which vegetable I'm about to eat. I've got a phobia of raw courgette, y'all. Now cooked courgette? I love it! I can eat it all day. And thankfully, so can my family.

Disclosure: This is a sponsored post for Ideal World. I have been compensated for this post, however all opinions remain my own and I was in no way influenced by the company. You can review my disclosure policy in full, here.

This super healthy gluten free veggie pizza adds a touch of the Mediterranean to mealtimes!

Yield: 2 medium size pizzas
Prep time: 10 minutes
Cook time: 25 minutes

Best Ever Gluten Free Veggie Supreme Pizza

I don't generally like making best ever claims, but in the case of this pizza, it truly is the best ever gluten free veggie supreme pizza on the entire planet. Let me walk you through this: first you've got a shop-bought gluten free pizza crust that actually tastes one, like a pizza and two, unlike cardboard. Then on top of that you pile on your sauce, three types of cheese, a bit of oregano and the partially-roasted veggies. It's out of this gluten-free world, kids.

Speaking of kids, let me explain why Anyonita Nibbles hasn't been updated very much over the last few months:

That's right, I'm a mom of two kids now! So apologies for letting the blog stagnate, but I was just a wee bit busy! Okay, now back to the vegetarian pizza that will change your life.

I prefer leaving the veggies cut into big, hearty chunks like this; my husband likes it if they're cut smaller. You do whatever you and your family like.

Ingredients:

For the gluten free veggie supreme pizza
1 teaspoon dried oregano
2 tablespoons grated Parmesan cheese
1 cup shredded cheddar and mozzarella cheeses
260 grams pizza sauce
400 grams assorted roasted Mediterranean vegetables
2 Schar Gluten Free Pizza Bases
Need a conversion? Use this handy chart.

Gluten Free Veggie Pizza

Back in my pre-coeliac days, my go-to pizza of choice was a supreme. There's just something about the jumble of all those tasty, fresh veggies that makes a pizza sing. Any coeliac or gluten-free person will tell you that recreating a tasty pizza that's suitable for us can make you want to slam your head against the wall.

Let me be frank: most gluten free pizza crusts are crap. 

But I stumbled upon this Schar pizza crust after discovering some of their other delicious products and haven't looked back since. Even better, this pizza crust is suitable for those who can't handle dairy. Of course, when I have time, I do like to follow this homemade gluten free deep dish pizza crust recipe, but sometimes, shop bought will do nicely!

Now, before we get to assembling our pizzas, here's a note on the veggies: I completely lazed-out and used one of those pre-assembled veggie trays. But if you can't find one or want to whip it up yourself, inside was: courgette/zucchini, cherry tomatoes, red onions and bell peppers with a wee bit of olive oil.

Instructions:

1. Preheat the oven to 200c.
2. Roast the vegetables for 15 minutes, and while they roast, prepare the pizza.
3. Spoon the pizza sauce over the bases.
4. Scatter over some oregano, reserving about 1/3.
5. Sprinkle over the shredded cheese.
6. Spoon over the partially roasted vegetables.
7. Sprinkle over the Parmesan and the remaining oregano.
8. Bake for 10 to 15 minutes, then slice and serve.

More pizzas to try: 

Gluten Free Deep Dish White Pizza

Butternut Squash and Bacon Pizza

Chicken Caesar Salad Pizza

Gluten Free Dairy Free Quick Chicken Laksa

A gluten and dairy free version of a comforting Malaysian noodle curry with fresh cucumber!

Yield: 2 servings
Prep time: 10 minutes
Cook time: 20 minutes

Quick Chicken Laksa - Gluten & Dairy Free

I love a big steaming bowl of soup this time of year - and January is National Soup Month! There's just nothing more comforting than coming in from a chilly, wet day and pulling off your scarf and hat and gloves and boots and sitting down to a warm bowl of curry or soup. Laksa is a Malaysian noodle curry traditionally made with mackerel, but also delicious with prawns, veggies, or in this case, chicken. It's refreshing too with fresh cucumber and coriander/cilantro and with a kick of spice. This dish is also a great gluten free way to celebrate Chinese New Year!

Kickstart your morning with this gluten free, energy-releasing pimped up porridge!

 

Yield: 1 portion
Prep time: 10 minutes
Cook time: 5 minutes

Gluten Free Apple Cinnamon Oatmeal

 

Here in Manchester, we're bracing for the coldest part of the winter; with daily frosts and the near-weekly threat of snow, it's comforting to start the day with a warming bowl of hearty oatmeal. Famed for its slow release of energy, oatmeal will keep you full longer than other breakfast alternatives and will ensure you're at your best and ready to start your day, no matter how low the mercury dips! This recipe is a classic combination of tried and true oatmeal flavours suitable for coeliacs, vegans, vegetarians and even those on a dairy free diet.

Ingredients:

For the oatmeal
1/2 cup cashew milk
1 tablespoon cinnamon
1 cup gluten free rolled oats
1 small apple, sliced
2 tablespoons brown sugar
handful walnuts
pinch salt
knob cashew or other nut butter
Need a conversion? Use this handy chart.

Vegan Apple Cinnamon Oatmeal

I absolutely love oatmeal. It's a great blank canvas for breakfast creations, check out this gluten free cashew and Nutella oatmeal, and it makes some pretty boss cookies, too! If you're coeliac and want a good, hearty breakfast ready in minutes flat, be sure to find yourself some suitable oats. Many coeliacs can tolerate traditional oat gluten, but some may be sensitive to it, so opting for a brand that is guaranteed gluten free, will save you from any potential tummy upset. My favourite regular and gluten free brand is Quaker Oats. Their gluten free rolled oats are a bit fluffier than their traditional oats but taste just as yummy!

Instructions:

1. Prepare the oats according to the packet, either in the microwave or on the stove top, whichever you prefer.
2. Once cooked, finish with butter, brown sugar, a pinch of salt and cinnamon. 
3. Top with a handful of walnuts and apple slices and serve with a cold glass of orange juice.

Other gluten free breakfast choices: 

Gluten Free French Toast 

 

Gluten Free Iron-Rich Smoothie Bowl 

 

Gluten Free Blackberry Vanilla Chia Pudding

Boost your iron intake with this berry smoothie bowl scattered with chia and flax seeds!

Yield: 1 smoothie bowl
Prep time: 10 minutes

Gluten Free Berry & Iron Smoothie Bowl

This breakfast is one of those feel-good meals that will invigorate and energise you, whilst keeping you full. You'll notice there aren't any measurements given in the ingredients list, just because I believe smoothies should be made with only the things you like -- and as much or as little of them as you want! I made this recipe in my Nutri Ninja, so the instructions call for you to layer the ingredients so that the biggest bits are closest to the blade. If you are using a traditional blender with the blades in the bottom of the container, reverse the order.

Made overnight, this easy chia pudding is sweet and tart with a touch of honey and ripe blackberries!

Yield: 1 bowl
Prep time: 10 minutes
Cook time: 8 hours

Gluten Free Blackberry Vanilla Chia Pudding

Breakfast foods are my favourite, but even though I'm a morning person, I don't always feel like getting up and preparing something first thing in the morning. So after I discovered chia seeds, a friend of mine shared with me this revolutionary breakfast of chia pudding. The best thing about it? You just make it up the night before, leave it in the fridge and you can grab it on your way to work. Easy.

This gluten free, vegan & vegetarian friendly butternut squash & leek soup is creamy & indulgent!

Yield: 4
Prep time: 10 minutes
Cook time: 45 minutes

Gluten Free & Vegan Butternut Squash & Leek Soup

It is soup season! The absolute best time of the year and to kick things off, I thought I'd share a lovely recipe suitable for my fellow Coeliacs, vegans and vegetarians, too! You will not believe how easy this soup is to make and how super creamy and delicious it is! It's the perfect thick soup for Bonfire Night, by the way! Just a head's up; I've used cashew milk to make this soup extra creamy and give it a nice, nutty flavour which works so well with butternut squash. Prepare to be blown away. Oh, and this soup is definitely freezable, too!

American style pancakes get a scrumptious, lacy gluten free and dairy free makeover!

Yield: at least a dozen pancakes
Prep time: 15 minutes
Cook time: 10 minutes

Gluten Free & Dairy Free "Lace" Pancakes - #GBBOGlutenFree

Let's start with a bit of a lesson: American style pancakes > crepes. Any day of the year. Now that we've gotten that out of the way ... :) I'm back with my version of last week's Technical Challenge on the Great British Bake Off. Paul Hollywood (ever pushing the boundaries and insisting contestants on a baking show don't actually bake) set the task of making beautiful lacy French pancakes. Or crepes.

Personally, I hate crepes. Can't stand them. I'd much rather prefer a thick American style pancake. So when it came time to do this challenge, I stuck to my guns and made the type of pancake batter I'd normally make, with sugar and eggs and pancake mix with baking soda in it. You can take the girl out of America, but you can't take the American pancakes out of the girl. But these aren't your ordinary pancakes; these babies are made with gluten free pancake mix and are completely dairy free as I've used delicious cashew milk instead.

Start your morning with a glass of freshly squeezed orange juice with no added sugar!

Yield: 1 250ml glass
Prep time: 5 minutes

Fresh Squeezed Valencia Orange Juice

I cannot resist freshly squeezed orange juice. What used to be a luxury when staying in hotels or dining in restaurants is now a task I can complete in a matter of minutes with my Nutri Ninja. Plus, there's no added sugar, no preservatives; no nasties at all. Nothing but pure, pulpy orange juice just the way God intended.

A Gluten and Sugar Free Lunch with #HartleysYourLunchbox

Take lunch to the next level and keep it healthy with the #HartleysYourLunchbox Challenge!

Yield: 1 super fun, healthy kid's lunch
Prep time: 5 minutes + time for the jelly to set

A Gluten Free and Sugar Free Lunch with #HartleysYourLunchbox

When you're gluten free, lunch can be one of the most challenging meals of the day. Especially if you're 4. But, having a few go-to products that you know are gluten free, don't taste horrible and aren't laden with sugar is the key to creating quick, gluten-free lunches your child will devour!

I'll admit, in our gluten free lunch battles, I completely overlooked jelly. When he was younger, Callum was completely freaked out by the texture of jelly and wouldn't touch the stuff. Somewhere along the way, he's grown to love it (that was news to me!) and couldn't get enough of these Hartley's No Added Sugar Jelly Pots!