Asian Glazed Chicken - G Free

Break out your chopsticks. This recipe is better than your local take out and completely gluten free....

Today, I was super excited to log on and discover that one of my friends has started her own recipe and meal planning blog. She too is a busy working mom and has lots of creative quick and easy weeknight meal ideas. Tonight, I dove headfirst into her first recipe, converting it as I went along, and the result was a delicious Asian inspired gluten free meal.

I must clarify that her recipe called for Salmon, which I'm sure tastes even better with this sauce, but  I needed to cook the fresh organic chicken in my fridge, so I am presenting Asian Chicken to you.

For reference, here is Mommy Doesn't Cook On Friday's blog site with the original recipe.

Here is how I made it suitable for my gluten free family:

Prep:
Preheat grill
Steam Basmati or Wild rice

Rinse and pat dry 4 boneless skinless organic chicken breasts

zest & juice two organic oranges - put half aside for rice

Sauce:
To the remaining zest/juice add:
2 TB dark brown sugar
2 tsp fresh grated ginger
2 cloves crushed garlic
1 tsp olive oil
1 tsp grapeseed oil
1 TB Tamari (wheat free soy sauce)

Create aluminum foil 'boat' for chicken breasts and pour sauce over them, turn and make sure chicken is well covered. Grill, turning once, until done.

Steam Basmati or Wild rice. Add saved orange juice and zest and teaspoon of sesame or olive oil, stir and set aside for about 5 min.

Create second aluminum foil 'boat'. Pour 2 TB olive oil on and crush 2 cloves of garlic onto the oil. Add 4 c
ups fresh organic spinach and toss, coating spinach with oil and garlic. Place on grill over burner on low and grill until JUST wilted. (this can also be done in pan on stove, I just used the grill because the weather was nice)

This meal is not only delicous, it's full of vital nutrients and makes great leftovers too! Enjoy it, and make sure you follow Mommy Doesn't Cook On Friday for the full weeks menu!