Gluten Free Chicken Tikka Masala
The Gluten Free Chicken Tikka Masala is a simple, quick, and healthy meal that is perfect for a weeknight dinner or a healthy lunch. It is also a great option for meal prep, as you can easily make a double batch and save half for later. It is packed with protein and fiber. This Gluten Free Chicken Tikka Masala Skillet is made with instant chickpea tikka masala or even left overs from takeout, rice, grilled chicken and mozzarella cheese.
Ingredients
- 1 package white rice frozen, instant, or standard rice
- 1 package Tikka Masala sauce
- 1 lb boneless skiness chicken breasts
- 1 cup shredded mozzarella or dairy free sub
- ½ tsp garlic powder
- ½ tsp ginger powder
- Salt + Pepper to taste
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Cook rice according to box directions. If frozen or instant just add to the pan.
- On a cutting board cut chicken breasts into 1" pieces. Add to an oven safe pan with 1 tbsp olive oil. Cook on medoum heat for 6-8 minutes or until chicken is fully cooked and reaches an internal temperate of 165.
- Add the rice to an oven safe skillet.
- Top with Chickpea Tikka Masala.
- Top with garlic, ginger, salt and pepper.
- Mix together in the skillet.
- Top with shredded cheese.
- Bake on 350 for 20-25 minutes, or until the rice is hot and the cheese is melted and bubbly.
- Garnish with optional dried fenugreek leaves.
Notes
Reheating:
To reheat the Gluten Free Tikka Masala from the refrigerator, place it in a preheated oven at 350 degrees F (175 degrees C) for 15-20 minutes, or until heated through. If you are reheating from the freezer, thaw it overnight in the refrigerator before reheating it in the oven. You can also reheat individual portions in the microwave on high power for 2-3 minutes, or until heated through.
Meal prepping in individual portions:
To meal prep the Gluten Free Tikka Masala in individual portions, divide the cooked mixture evenly among airtight containers. Each container will make one serving. You can store the prepped portions in the refrigerator for up to 3 days.
Preparing beforehand and storing in the fridge:
If you want to prepare the Gluten Free Tikka Masala ahead of time and bake it later, follow all of the recipe instructions up to the point where you would normally add the shredded mozzarella cheese. Cover the skillet tightly with plastic wrap or aluminum foil and store it in the refrigerator for up to 24 hours. When you are ready to bake, remove the skillet from the refrigerator, uncover it, and add the shredded mozzarella cheese. Bake according to the recipe instructions.
Nutrition
Calories: 274kcalCarbohydrates: 1gProtein: 41gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 119mgSodium: 261mgPotassium: 320mgFiber: 0.1gSugar: 0.3gVitamin A: 214IUVitamin C: 0.03mgCalcium: 159mgIron: 1mg
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