16 Surprisingly Delicious Gluten-Free Dinner Recipes That Are Healthy Too

Do you think gluten-free dinners are boring? They don’t have to be! You can find lots of yummy and healthy options that you will love.

Gluten-free meals can be super tasty and good for you.

Explore these recipes to discover your new favorite dishes, and get ready to be surprised by how delicious they are!

Quinoa Stuffed Bell Peppers

Vibrant bell peppers filled with quinoa and savory spices.

Ingredients

• 4 bell peppers
• 1 cup quinoa
• 2 cups water
• 1 tablespoon olive oil
• 1 onion
• 2 cloves garlic
• 1 cup black beans
• 1 teaspoon cumin
• Salt and pepper

Instructions

1. Preheat oven to 375°F.
2. Cut off the tops of the bell peppers and remove seeds.
3. Cook quinoa according to package instructions.
4. Heat olive oil in a pan and sauté onion and garlic.
5. Add black beans, cumin, salt, and pepper to the pan and stir.
6. Combine cooked quinoa with the bean mixture.
7. Stuff each bell pepper with the quinoa mixture.
8. Bake for 25-30 minutes or until bell peppers are tender.

Baked Salmon With Roasted Vegetables

Delicious salmon with roasted vegetables, perfect for a healthy dinner.

Ingredients

• 4 salmon fillets
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, peeled and chopped
• 2 Brussels sprouts, trimmed and halved
• Salt and pepper, to taste
• 1 teaspoon dried thyme

Instructions

1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. Place the salmon fillets on the baking sheet.
4. Drizzle olive oil over the salmon and season with salt, pepper, and thyme.
5. Roast in the oven for 12-15 minutes or until cooked through.
6. Toss the chopped onion, garlic, carrots, and Brussels sprouts with olive oil, salt, and pepper on a separate baking sheet.
7. Roast the vegetables in the oven for 20-25 minutes or until tender and lightly browned.
8. Serve the baked salmon with the roasted vegetables.

Cauliflower Fried Rice With Shrimp

Cauliflower fried rice with shrimp is a gluten-free twist on a classic Chinese dish.

Ingredients

• 1 head of cauliflower
• 1 cup of large shrimp
• 2 tablespoons of coconut oil
• 1 small onion
• 2 cloves of garlic
• 1 cup of mixed vegetables
• 2 eggs
• 1 teaspoon of soy sauce
• Salt and pepper to taste

Instructions

1. Rinse the cauliflower and remove the leaves and stem, then cut it into florets.
2. Pulse the cauliflower in a food processor until it resembles rice.
3. Heat 1 tablespoon of coconut oil in a large skillet or wok over medium-high heat.
4. Add the shrimp and cook until pink, about 2-3 minutes per side, then set aside.
5. In the same skillet, add the remaining 1 tablespoon of coconut oil.
6. Add the diced onion and minced garlic and cook until the onion is translucent.
7. Add the mixed vegetables and cooked shrimp, and stir to combine.
8. Push the vegetables to one side of the skillet, then add the eggs to the other side and scramble them.
9. Mix the eggs with the vegetables and add the cauliflower “rice” to the skillet.
10. Stir in soy sauce and season with salt and pepper to taste.
11. Cook for an additional 2-3 minutes, stirring constantly, until the cauliflower is tender.
12. Serve hot and enjoy.

Gluten-Free Chicken Fajitas

Gluten-Free Chicken Fajitas is a flavorful Mexican dish made with chicken and vegetables.

Ingredients

• 1 pound boneless chicken breast
• 1/2 cup sliced bell peppers
• 1/2 cup sliced onions
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• Salt and pepper, to taste
• 4 gluten-free tortillas
• Optional toppings: avocado, sour cream, salsa, cilantro

Instructions

1. Slice the chicken into thin strips and season with cumin, chili powder, salt, and pepper.
2. Heat the olive oil in a large skillet over medium-high heat.
3. Add the chicken to the skillet and cook until browned, about 5-6 minutes.
4. Add the sliced bell peppers and onions to the skillet and cook until the vegetables are tender.
5. Add the garlic to the skillet and cook for an additional minute.
6. Warm the gluten-free tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
7. Assemble the fajitas by placing the cooked chicken and vegetables onto the tortillas and adding desired toppings.
8. Serve immediately and enjoy.

Lentil and Vegetable Stew

Hearty lentil and vegetable stew perfect for a cold evening.

Ingredients

• 1 cup red or brown lentils
• 2 medium onions
• 3 cloves garlic
• 2 medium carrots
• 2 medium potatoes
• 1 large red bell pepper
• 2 cups vegetable broth
• 1 can diced tomatoes
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions

1. Rinse the lentils and soak them in water for 30 minutes.
2. Chop the onions, garlic, carrots, potatoes, and red bell pepper into bite-sized pieces.
3. In a large pot, sauté the onions, garlic, carrots, and potatoes in a little water until they start to soften.
4. Add the red bell pepper, vegetable broth, diced tomatoes, and thyme to the pot.
5. Drain and add the lentils to the pot, stirring to combine.
6. Bring the stew to a boil, then reduce the heat and let it simmer for 40 minutes, or until the lentils are tender.
7. Season the stew with salt and pepper to taste.
8. Serve the stew hot, garnished with fresh herbs if desired.

Grilled Steak With Roasted Sweet Potatoes

Grilled steak paired with roasted sweet potatoes makes a delicious gluten-free dinner.

Ingredients

• 1.5 lbs steak
• 2 large sweet potatoes
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp pepper
• 1 tsp garlic powder
• 1 tsp paprika

Instructions

1. Preheat the grill to medium-high heat.
2. Season the steak with salt, pepper, garlic powder, and paprika.
3. Grill the steak for 5-7 minutes per side, or until it reaches the desired level of doneness.
4. While the steak is cooking, peel and chop the sweet potatoes into 1-inch cubes.
5. Toss the sweet potatoes with olive oil, salt, and pepper on a baking sheet.
6. Roast the sweet potatoes in the oven at 425°F for 20-25 minutes, or until they are tender and lightly browned.
7. Let the steak rest for 5 minutes before slicing and serving with the roasted sweet potatoes.

Spinach and Mushroom Stuffed Chicken Breast

Tender chicken breast stuffed with savory spinach and mushroom filling.

Ingredients

• 4 boneless chicken breasts
• 1 package frozen chopped spinach, thawed and drained
• 1 cup mixed mushrooms, sliced
• 2 cloves garlic, minced
• 1/2 cup feta cheese, crumbled
• 1 tablespoon olive oil
• Salt and pepper, to taste

Instructions

1. Preheat oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat and cook mushrooms until tender.
3. Add garlic and spinach to the skillet and cook until spinach is wilted.
4. In a bowl, mix cooked mushroom and spinach mixture with feta cheese.
5. Lay chicken breasts flat and make a horizontal incision in each to create a pocket.
6. Stuff each chicken breast with the mushroom and spinach mixture.
7. Season with salt and pepper to taste.
8. Place stuffed chicken breasts on a baking sheet and bake for 30-35 minutes or until cooked through.
9. Let the chicken rest for a few minutes before slicing and serving.

Gluten-Free Pasta With Tomato Sauce

Delicious gluten-free pasta with homemade tomato sauce.

Ingredients

• 1 pound gluten-free pasta
• 2 tablespoons olive oil
• 3 garlic cloves
• 1 can crushed tomatoes
• 1 cup fresh basil
• Salt and pepper to taste

Instructions

1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions.
2. In a large skillet, heat the olive oil over medium heat and sauté the garlic until fragrant.
3. Add the crushed tomatoes to the skillet and stir to combine with the garlic and oil.
4. Reduce heat to low and let the sauce simmer for 10-15 minutes, stirring occasionally.
5. Stir in the fresh basil and season the sauce with salt and pepper to taste.
6. Drain the cooked pasta and return it to the pot, tossing with the tomato sauce until well combined.
7. Serve the pasta hot, garnished with additional basil if desired.

Roasted Chicken With Quinoa and Broccoli

A healthy and flavorful dish featuring roasted chicken, quinoa, and broccoli.

Ingredients

• 1 1/2 pounds boneless chicken breasts
• 1 cup quinoa
• 3 cups broccoli florets
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika

Instructions

1. Preheat the oven to 400°F (200°C).
2. Rinse the quinoa in a fine mesh strainer and cook according to package instructions.
3. Season the chicken breasts with salt, black pepper, garlic powder, and paprika.
4. Place the chicken breasts on a baking sheet lined with parchment paper and roast for 25-30 minutes or until cooked through.
5. Toss the broccoli florets with olive oil, salt, and black pepper on a separate baking sheet.
6. Roast the broccoli in the oven for 15-20 minutes or until tender and lightly browned.
7. Slice the cooked chicken breasts and serve with quinoa and roasted broccoli.

Pan-Seared Cod With Gluten-Free Breading

Pan-Seared Cod With Gluten-Free Breading is a delicious and healthy meal option.

Ingredients

• 4 cod fillets
• 1 cup gluten-free panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1/4 cup lemon juice
• 2 cloves garlic, minced
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions

1. Prepare the gluten-free breading by mixing panko breadcrumbs and Parmesan cheese in a bowl.
2. Season the cod fillets with salt and pepper.
3. Dip each cod fillet into the lemon juice and then coat with the gluten-free breading mixture.
4. Heat the olive oil in a large skillet over medium-high heat.
5. Add the garlic and sauté for 1 minute.
6. Add the coated cod fillets to the skillet and cook for 3-4 minutes on each side.
7. Reduce heat to medium and continue cooking until the cod is cooked through and flakes easily with a fork.
8. Serve hot and enjoy!

Vegetable and Bean Chili

Hearty Vegetable and Bean Chili made with a variety of beans and vegetables.

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 cups mixed beans
• 1 red bell pepper, diced
• 1 can diced tomatoes
• 2 cups vegetable broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper, to taste

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the diced onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the mixed beans, diced red bell pepper, diced tomatoes, vegetable broth, cumin, and chili powder.
5. Season with salt and pepper to taste.
6. Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes or until the flavors have melded together.
7. Serve hot, garnished with chopped fresh herbs if desired.

Grilled Pork Chops With Roasted Carrots

Tender pork chops paired with roasted carrots make a delicious gluten-free dinner.

Ingredients

• 4 pork chops
• 2 large carrots
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika

Instructions

1. Preheat the grill to medium-high heat.
2. In a small bowl, mix together olive oil, salt, black pepper, garlic powder, and paprika.
3. Brush the mixture on both sides of the pork chops.
4. Grill the pork chops for 5-6 minutes per side, or until cooked through.
5. While the pork chops are cooking, peel and chop the carrots into 1-inch pieces.
6. Toss the carrots with a little olive oil, salt, and pepper on a baking sheet.
7. Roast the carrots in the oven at 425°F (220°C) for 20-25 minutes, or until tender.
8. Serve the grilled pork chops with the roasted carrots.

Chicken and Vegetable Kabobs

Grilled chicken and colorful vegetables make a healthy dinner.

Ingredients

• 1 pound boneless, skinless chicken breast
• 1 bell pepper, cut into 1-inch pieces
• 1 onion, cut into 1-inch pieces
• 2 zucchinis, cut into 1-inch slices
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon garlic powder

Instructions

1. Preheat the grill to medium-high heat.
2. Thread the chicken, bell pepper, onion, and zucchinis onto skewers.
3. In a small bowl, mix together olive oil, salt, black pepper, and garlic powder.
4. Brush the mixture onto both sides of the chicken and vegetables.
5. Grill the kabobs for 10-12 minutes, turning occasionally, until the chicken is cooked through.
6. Serve hot and enjoy.

Gluten-Free Beef and Mushroom Stir-Fry

Quick and easy gluten-free beef and mushroom stir-fry.

Ingredients

• 1 lb beef strips
• 2 cups mixed mushrooms
• 2 cloves garlic
• 1 tablespoon gluten-free soy sauce
• 1 tablespoon olive oil
• 1 teaspoon grated ginger
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large skillet or wok over medium-high heat.
2. Add beef strips and cook until browned, about 3-4 minutes.
3. Add mixed mushrooms, garlic, and ginger, and cook until mushrooms release their liquid and start to brown.
4. In a small bowl, whisk together gluten-free soy sauce and a pinch of salt and pepper.
5. Pour the soy sauce mixture over the beef and mushrooms, and stir to combine.
6. Cook for an additional 2-3 minutes, until the sauce has thickened and the ingredients are well coated.
7. Serve hot and enjoy.

Baked Chicken Thighs With Sweet Potato and Green Beans

Tender chicken thighs baked with sweet potatoes and green beans in a delicious gluten-free dish.

Ingredients

• 4-6 bone-in chicken thighs
• 2 large sweet potatoes, peeled and cubed
• 2 cups fresh green beans, trimmed
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp paprika

Instructions

1. Preheat the oven to 425°F (220°C).
2. Line a baking sheet with parchment paper or aluminum foil.
3. Place the sweet potatoes on the baking sheet and drizzle with 1 tbsp of olive oil, sprinkle with salt and pepper.
4. Bake the sweet potatoes in the oven for 20-25 minutes, or until they start to soften.
5. In a large bowl, toss the green beans with 0.5 tbsp of olive oil, salt, and pepper.
6. Add the green beans to the baking sheet with the sweet potatoes and continue baking for 10-12 minutes.
7. In the same bowl, mix the chicken thighs with the remaining 0.5 tbsp of olive oil, garlic powder, and paprika.
8. Place the chicken thighs on the baking sheet with the sweet potatoes and green beans.
9. Return the baking sheet to the oven and bake for an additional 20-25 minutes, or until the chicken is cooked through and the sweet potatoes are tender.
10. Remove from the oven and serve hot.

Zucchini Noodles With Gluten-Free Pesto Sauce

Delicious zucchini noodles paired with a tasty gluten-free pesto sauce.

Ingredients

• 2 medium zucchinis
• 1/2 cup fresh basil leaves
• 1/3 cup pine nuts
• 1/2 cup grated Parmesan cheese
• 1/2 cup gluten-free olive oil
• 2 cloves garlic
• Salt and pepper to taste

Instructions

1. Spiralize the zucchinis into noodle-like strands and set aside.
2. In a food processor, combine basil leaves, pine nuts, and garlic, and process until well combined.
3. Add Parmesan cheese and process until the cheese is well combined with the basil mixture.
4. With the processor running, slowly pour in the gluten-free olive oil through the top.
5. Season the pesto sauce with salt and pepper to taste.
6. In a large skillet, combine the zucchini noodles and pesto sauce, and cook over medium heat for 2-3 minutes.
7. Serve the zucchini noodles hot, garnished with additional basil leaves and Parmesan cheese if desired.

Conclusion

You’ve got a flip phone full of gluten-free dinner ideas now. These 16 recipes, from Quinoa Stuffed Bell Peppers to Zucchini Noodles, are healthy and delicious. They’ll help you whip up tasty meals, no matter your dietary needs. Mastering them will make you a culinary wizard, so get cooking and level up your gluten-free game!