As many of you know, I’ve been battling stomach issues this year. For better or for worse, the doctors have not been able to determine what is causing the pain. Being the foodie that I am, giving up gluten seemed like a very daunting task. After 9 months of uncertainty with my stomach I figured, why not give this a try! My roommate kindly opted to try it also to make it easier for our groceries and meal making. We’re approaching the one week mark with this new diet trend and so far it hasn’t been too bad. It seems like everyone is having a problem with gluten these days…so we jumped on the bandwagon.
The other night, we made tacos to see how well we can really embrace the use of wheat alternatives. These gluten free greek tacos were simple to make and yielded delicious results.We followed Ina Garten’s recipe for tzatzki sauce (http://www.foodnetwork.com/recipes/ina-garten/easy-tzatziki-with-toasted-pita-crisps-recipe/index.html) and let that sit while we composed the rest of the meal.
To make the chicken we used your standard chicken breading method with a twist:
1 lb chicken breasts (preferably thinly sliced)
2 cups gluten alternative flour (we used quinoa flour)
1 tsp salt
1 tsp cayenne pepper
1 tsp paprika
1 egg, whisked
First, cut the chicken into smaller more “nugget” sized pieces. Try and get them as close to the same size to ensure even cooking. Mix all dry ingredients into a medium sized bowl. Dip the chicken into the egg wash, then into the flour mixture and repeat until all chicken is done. Heat a few tablespoons of olive oil in a medium sized skillet for a couple of minutes. Then begin adding your chicken. I try and fill the pan up with chicken to just have 2-3 searing iterations. Each iteration should be 2-3 minutes on each side.
Once the chicken was done cooking, saute a green of your choice (or your fridge selection). We used spinach and added it all to a corn tortilla and voila, gluten free greek tacos for dinner!