7 Gluten-Free Dinner Recipes Every Clean Eater Needs to Try

Welcome readers! In this blog post, I will be sharing with you 7 delicious and nourishing gluten-free dinner recipes that are perfect for anyone following a clean eating plan. Clean eating focuses on choosing whole, unprocessed foods to fuel our bodies. The recipes here will not only be gluten-free but also dairy-free and refined sugar-free. They are easy to make, family-friendly and will satisfy your taste buds without compromising on health.

Ingredients and nutritional value

All the recipes shared today focus on using minimally processed, nutrient-dense whole foods. The ingredients are highly nutritious and provide fiber, vitamins, minerals, antioxidants and other health-boosting plant compounds. They support overall wellness and digestion. So let’s get started with the first recipe!

1)Chicken Satay Skewers with Peanut Sauce


  • 1 lb chicken breasts, cut into 1-inch pieces
  • 1 tablespoon coconut amino acids or tamari soy sauce
  • 1 teaspoon curry powder
  • Skewers (soak in water 30 mins before using)

Peanut Sauce:

  • 1/2 cup natural peanut or almond butter
  • 1/3 cup water
  • 2 tablespoons coconut amino acids or tamari soy sauce
  • 1 tablespoon rice vinegar
  • 1 clove garlic, minced
  • 1 teaspoon grated ginger
  • 1/4 teaspoon red pepper flakes (optional)


  1. In a bowl, combine chicken pieces with coconut amino acids/tamari, curry powder and mix well. Thread onto skewers.
  2. Preheat grill pan over medium-high heat. Cook skewers for 6-8 minutes, flipping occasionally, until chicken is cooked through.
  3. To make peanut sauce, combine all ingredients in a small bowl and whisk until smooth. Adjust consistency by adding more water if needed.
  4. Serve skewers warm with peanut sauce for dipping. Garnish with chopped peanuts, chopped cilantro or sliced green onions.

This protein-packed appetizer is gluten-free, dairy-free and full of nutrition from chicken and nuts. The peanut sauce adds flavor without sugar. Feel free to adjust spice levels to your taste.

Nutritional value:

Chicken is high quality protein and provides vitamins like niacin, B6 and selenium. Peanut and almond butters contain healthy fats, fiber, vitamins E and B1. Curry powder adds anti-inflammatory properties. This dish is versatile as a snack or light meal.

2) Mediterranean Salmon Packets


  • 1 lb salmon fillets, cut into 4 equal pieces
  • 4 quartered roma tomatoes
  • 1 bell pepper, sliced
  • 1/4 cup Kalamata olives, halved
  • 2 cloves garlic, minced
  • 2 tbsp fresh oregano or 1/2 tbsp dried
  • 1/4 cup dry white wine (optional)
  • Salt and pepper to taste
  • 4 large parchment packets


  1. Preheat oven to 400°F.
  2. Place one piece of salmon in the center of each parchment packet. Top with tomatoes, bell pepper, olives and garlic.
  3. Sprinkle with oregano, salt, pepper and white wine. Fold parchment over ingredients and crimp edges to seal tightly.
  4. Place packets on a baking sheet and bake for 18-22 minutes, until packets have puffed up.
  5. Open carefully as steam will escape. Serve packets on individual plates. Enjoy!

Salmon is an excellent source of omega-3 fatty acids and protein. Tomatoes, bell peppers and olives provide antioxidants, vitamins and minerals. Baked in packets, the salmon stays moist and flavorful. Feel free to vary vegetables based on availability.

3) Sweet Potato and Black Bean Tacos


  • 2 medium sweet potatoes, diced
  • 1 15oz can black beans, rinsed
  • 1 avocado, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, sliced thin
  • 1 lime, cut into wedges
  • Small corn or gluten-free flour tortillas
  • Salt and pepper to taste
  • Toppings of your choice like sliced radishes or cilantro


  1. Preheat oven to 425°F. Toss sweet potatoes on a baking sheet with salt and pepper. Roast for 25-30 minutes, stirring once or twice until softened and edges are crispy.
  2. In a small saucepan, warm black beans until heated through.
  3. Assemble tacos with sweet potato, black beans, avocado, tomatoes, onion and lime wedges on tortillas. Add any desired toppings.
  4. Enjoy immediately! Leftovers can be gently reheated or served at room temperature.

Sweet potatoes provide beta-carotene while black beans are rich in fiber and plant-based protein. Feel free to use ground turkey or chicken instead occasionally. Customize toppings to your liking – the options are endless!

4) Chicken and Broccoli Stir Fry


  • 1 lb chicken breasts, sliced
  • 1 head broccoli, chopped into florets
  • 1 red bell pepper, sliced
  • 1 carrot, julienned or grated
  • 2 cloves garlic, minced
  • 1 tablespoon grated ginger
  • 2 tablespoon gluten-free tamari or coconut aminos
  • 1/4 cup water or vegetable broth
  • 1/4 cup unsalted cashews
  • Green onion for garnish


  1. Heat a wok or large skillet over high heat and add 2 teaspoons oil. Cook chicken in batches until no longer pink. Transfer to a plate.
  2. Add oil if needed and cook broccoli, bell pepper and carrot for 5-7 minutes until tender-crisp.
  3. Stir in garlic and ginger and cook 30 seconds until fragrant.
  4. Add chicken back along with tamari/coconut aminos and water/broth. Toss to coat. Cook 1-2 mins until sauce thickens slightly.
  5. Serve warm over rice or quinoa and garnish with green onions and cashews. Delicious and nutritious!

Packed with lean protein and vegetables, this stir fry is also high in fiber, vitamins C and K. Feel free to vary protein or veggies based on what’s available.

5) Turkey Chili


  • 1 lb ground turkey
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 15oz can black beans, rinsed
  • 1 15oz can diced tomatoes
  • 1 cup broth of your choice
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon red pepper flakes
  • Salt and pepper to taste


  • Chopped avocado
  • Coconut yogurt or sour cream
  • Fresh cilantro, diced onions, radishes etc.


  1. In a large pot, brown turkey with onions over medium high heat until no longer pink.
  2. Add garlic and cook 30 seconds until fragrant.
  3. Stir in beans, tomatoes, broth and seasonings. Bring to a boil then reduce heat and simmer for 20 minutes.
  4. Season with salt and pepper to taste.
  5. Serve chili hot topped with avocado, coconut yogurt or sour cream. Garnish with fresh toppings.

Turkey provides lean protein while beans, tomatoes and veggies add layers of nutrients. Feel free to experiment with seasonings you enjoy. Chili freezes well for convenient meals.

6) Quinoa Salad


  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth or water
  • 1 cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/4 red onion, diced
  • 1/4 cup fresh mint, chopped
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons extra virgin olive oil
  • 1/4 teaspoon salt
  • Pepper to taste


  1. In a saucepan, bring quinoa and broth/water to a boil. Reduce heat, cover and simmer 15-20 minutes until liquid is absorbed.
  2. Transfer quinoa to a large bowl and let cool 10 minutes.
  3. Add cucumber, tomatoes, onion, mint and parsley. Toss to combine.
  4. In a small jar, combine apple cider vinegar, olive oil, salt and pepper. Shake well.
  5. Pour dressing over salad and gently toss until evenly coated.
  6. Refrigerate 30 minutes before serving to allow flavors to blend. Enjoy cold!

Quinoa provides plant-based protein and minerals. Vegetables add nutrients while fresh herbs lend flavor. The vinegar oil dressing brings it all together. Make extra to enjoy throughout the week.

7) Veggie Curry


  • 1 head cauliflower, chopped
  • 2 carrots, sliced
  • 8 oz green beans, trimmed and halved
  • 1 bell pepper, diced
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon grated ginger
  • 1 15oz can coconut milk
  • 1 cup vegetable broth
  • 2 tsp curry powder
  • 1 tsp garam masala
  • 1/2 tsp cumin
  • Salt and pepper to taste


  1. In a large pot, combine cauliflower, carrots, green beans, bell pepper and onion.
  2. In a small bowl, mix garlic, ginger, curry powder, garam masala and cumin. Add to pot along with broth and coconut milk.
  3. Bring to a boil then reduce heat, cover and simmer 20 minutes, stirring occasionally, until veggies are tender.
  4. Season with salt and pepper. Serve curry over cauliflower rice or in bowls with naan bread.

Veggies provide antioxidants while coconut milk adds creaminess. Spices lend deep flavor without salt or sugar. Enjoy warm with protein of choice. Feel free to mix up veggies based on seasonal availability.

Final Words:

I hope you found some new gluten-free and clean eating recipes to enjoy. Adopting a whole foods focused diet can significantly improve your health and quality of life. By choosing natural, nourishing ingredients and giving these dishes a try, you’re taking steps toward nourishment from the inside out. Don’t hesitate to get creative in your kitchen – your body will thank you!

Leave a Comment