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July 13, 2015

Naturally Gluten Free Citrus Chicken Cali Bowl


I try and eat naturally gluten-free as much as I can. But when you're a teen with a lot of things going on in your life, you get pretty busy and sometimes feel like you don't have the time to make foods from scratch. Luckily I've found 1 gluten-free recipe that is pretty easy to make plus it makes a lot of meals to last throughout the week. Some people may be a little skeptical of spaghetti squash if you haven't tried it before, but it is actually very good and healthy for you too! Rice can be a substitute if you would prefer, but give this recipe a try and use it as your meals multiple times throughout the week.


Ingredients:
  • 1 spaghetti squash - baked
  • 1 lb grilled chicken - cubed
  • 2 tomatoes, diced
  • 1 red onion, diced
  • 1 cucumber, diced
  • 2 avocados, diced
  • 1 bag of broccoli slaw

Citrus Aioli
  • 2 cups of Helman’s Olive Oil Mayonnaise (or Veganaise)
  • Juice from one lemon
  • 1 T Zest from lemon
  • 2 T Orange Juice
  • 1 T minced garlic

How to Prepare Spaghetti Squash
  1. Preheat oven to 375
  2. Place whole spaghetti squash on cookie sheet
  3. Bake whole spaghetti squash for 45 minutes
  4. Remove from oven and cut in half, place each half facing down
  5. Bake for another 30 minutes
  6. Remove from oven and let cool for 10 minutes.
  7. Take large spoon and scrape out squash from skin. Squash strands are horizontal. Scooping squash directly at the skin will ensure long spaghetti like strands.

Citrus Aioil Directions
  1. Place all ingredients in blender, nutribullet or bowl for hand blender
  2. Blend thoroughly
  3. Refrigerate any leftovers

Note: Rice can be substituted in place of the spaghetti squash if you would prefer.

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