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Healthy gluten free anti inflammatory dinner featuring fresh vegetables and lean protein.

Gluten-Free Anti-Inflammatory Dinner Recipes

Easy, nutritious dinners that support gut health and reduce inflammation while being gluten-free.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Anti-Inflammatory, Gluten-Free
Calories: 450
Ingredients Method Notes

Ingredients
  

Proteins
  • 4 pieces chicken thighs Ensure they are skinless for a healthier option.
  • 1 can canned salmon Look for low-sodium options.
  • 4 large eggs Can be boiled or scrambled.
  • 1 cup lentils Use pre-cooked if available for quick meals.
Vegetables
  • 2 cups baby spinach A great source of vitamins.
  • 1 large zucchini Chopped and sautéed.
  • 2 cups broccoli Can be steamed or roasted.
  • 1 large sweet potato Cubed and roasted.
Flavoring and Fats
  • 4 tablespoons extra virgin olive oil Use for cooking and drizzling.
  • 1 clove garlic Minced.
  • 1 inch ginger Grated.
  • 1 teaspoon turmeric Dried or fresh.
Starches
  • 1 cup quinoa Rinsed and cooked.
  • 2 large potatoes Can be used as mashed or roasted.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Chop all vegetables and set aside.
  3. Rinse quinoa and cook according to package instructions.
Cooking
  1. In a large skillet, heat olive oil over medium heat.
  2. Add garlic and ginger, sauté for 1-2 minutes until fragrant.
  3. Add chicken thighs and cook until browned on both sides.
  4. Remove the chicken and add vegetables; sauté until tender.
  5. Place chicken back in the skillet, add turmeric and a splash of water, cover, and cook until chicken is fully cooked.
  6. Serve all components together, adding proteins and starches for a balanced meal.

Notes

These meals are designed to be mixed and matched based on what ingredients you have. Feel free to substitute any proteins or vegetables as needed. Make sure to check labels for gluten in pre-packaged items.