26 Easy Gluten and Dairy Free Dinner Recipes to Try

Eating gluten- and dairy-free doesn’t mean you have to compromise on flavor or variety.

Whether you’re avoiding these ingredients due to allergies, intolerances, or lifestyle choices, there’s a wealth of delicious and creative dinners to enjoy.

From hearty stews and casseroles to fresh salads, stir-fries, and vibrant international dishes, gluten- and dairy-free cooking can be both satisfying and nourishing.

In this article, we’ve curated 26 gluten and dairy free dinner recipes that are perfect for weeknight meals, family dinners, or even special occasions.

Each recipe is full of flavor, easy to prepare, and designed to help you enjoy healthy, wholesome meals without missing out on taste.

26 Easy Gluten and Dairy Free Dinner Recipes to Try

Eating gluten- and dairy-free doesn’t have to be restrictive or boring.

With the right ingredients, seasonings, and creativity, you can prepare meals that are flavorful, hearty, and satisfying.

These 26 gluten and dairy free dinner recipes offer a diverse mix of cuisines, ingredients, and cooking techniques to inspire your weekly meal planning.

Whether you prefer quick weeknight dinners, comforting stews, or vibrant international dishes, there’s something here for everyone.

Embrace the challenge of cooking without gluten and dairy—it’s an opportunity to explore new flavors, improve your nutrition, and enjoy meals that are both wholesome and delicious.

Zesty Lemon Herb Chicken with Quinoa and Roasted Vegetables

This gluten- and dairy-free dinner combines tender, juicy chicken marinated in bright lemon and fresh herbs, served over fluffy quinoa with a medley of roasted seasonal vegetables.

It’s vibrant, flavorful, and satisfying while remaining light and healthy.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 3 tablespoons fresh lemon juice
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 1 cup quinoa, rinsed
• 2 cups vegetable or chicken broth (gluten-free)
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 cup cherry tomatoes
• 1 small red onion, sliced
• 2 tablespoons fresh parsley, chopped

Instructions:

1. In a bowl, whisk together olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper. Add chicken breasts, coat well, and marinate for at least 30 minutes in the refrigerator.
2. Preheat oven to 400°F (200°C). On a baking sheet, toss zucchini, bell pepper, cherry tomatoes, and red onion with 1 tablespoon olive oil, salt, and pepper. Roast for 20–25 minutes until tender and lightly caramelized.
3. While vegetables roast, bring broth to a boil in a saucepan. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes or until fluffy.
4. Heat a grill pan or skillet over medium heat. Cook marinated chicken for 6–7 minutes per side or until internal temperature reaches 165°F (75°C).
5. Serve the chicken over a bed of quinoa, topped with roasted vegetables, and sprinkle with fresh parsley.

This dish is a perfect combination of tangy, herby chicken and colorful roasted vegetables.

It’s naturally gluten- and dairy-free, satisfying, and visually stunning for any dinner occasion.

Coconut Curry Shrimp with Cauliflower Rice

A creamy, fragrant coconut curry with tender shrimp served over fluffy cauliflower rice.

This gluten- and dairy-free recipe is packed with flavor, quick to prepare, and perfect for a weeknight dinner.

Ingredients:

• 1 pound shrimp, peeled and deveined
• 1 tablespoon coconut oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 red bell pepper, sliced
• 1 can (14 oz) coconut milk
• 2 tablespoons red curry paste (gluten-free)
• 1 tablespoon lime juice
• Salt, to taste
• 1 small head of cauliflower, grated into rice
• Fresh cilantro, chopped for garnish

Instructions:

1. Heat coconut oil in a large skillet over medium heat. Add onion, garlic, and ginger, sauté for 3–4 minutes until fragrant.
2. Stir in red bell pepper and cook for another 2 minutes. Add curry paste and cook for 1 minute to release flavors.
3. Pour in coconut milk, bring to a gentle simmer, and cook for 5 minutes to thicken slightly. Season with salt and lime juice.
4. Add shrimp to the skillet and cook 3–4 minutes until pink and cooked through.
5. Meanwhile, heat a separate skillet over medium heat. Sauté cauliflower rice with a drizzle of olive oil for 5–6 minutes until tender.
6. Serve shrimp curry over cauliflower rice and garnish with fresh cilantro.

This shrimp coconut curry is creamy without dairy, aromatic, and deeply satisfying.

The cauliflower rice keeps it low-carb while soaking up the delicious coconut curry flavors.

Mediterranean Stuffed Bell Peppers

These Mediterranean-style stuffed bell peppers are filled with a hearty mixture of ground turkey, vegetables, and herbs.

Naturally gluten- and dairy-free, they’re wholesome, colorful, and bursting with flavor.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 pound ground turkey
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 zucchini, diced
• 1 cup cherry tomatoes, halved
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• Salt and pepper, to taste
• 1/4 cup fresh parsley, chopped
• 1/4 cup pitted Kalamata olives, chopped (optional)

Instructions:

1. Preheat oven to 375°F (190°C). Place bell peppers in a baking dish and lightly drizzle with olive oil.
2. In a skillet, heat olive oil over medium heat. Sauté onion and garlic for 3 minutes until fragrant. Add ground turkey, oregano, paprika, salt, and pepper. Cook until turkey is browned, breaking up large pieces.
3. Stir in zucchini, cherry tomatoes, parsley, and olives. Cook for 3–4 minutes until vegetables soften. Adjust seasoning.
4. Stuff each bell pepper with the turkey mixture. Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes to lightly brown the tops.
5. Serve warm, garnished with extra parsley if desired.

These Mediterranean stuffed peppers are colorful, wholesome, and satisfyingly hearty.

They make a fantastic gluten- and dairy-free dinner that’s perfect for family meals or meal prep.

Thai Basil Beef Stir-Fry with Jasmine Rice

This gluten- and dairy-free Thai-inspired stir-fry features tender strips of beef, crisp vegetables, and fresh basil leaves tossed in a savory sauce.

Served with fragrant jasmine rice, it’s a quick, flavorful dinner that brings restaurant-quality flavors to your home.

Ingredients:

• 1 pound flank steak, thinly sliced against the grain
• 2 tablespoons coconut aminos (gluten-free soy sauce alternative)
• 1 tablespoon fish sauce (gluten-free)
• 1 tablespoon lime juice
• 2 teaspoons brown sugar or coconut sugar
• 2 tablespoons coconut oil
• 3 cloves garlic, minced
• 1 red bell pepper, thinly sliced
• 1 cup snap peas
• 1 small carrot, julienned
• 1/2 cup fresh Thai basil leaves
• 2 cups cooked jasmine rice

Instructions:

1. In a small bowl, whisk together coconut aminos, fish sauce, lime juice, and sugar. Set aside.
2. Heat coconut oil in a large skillet or wok over medium-high heat. Add garlic and sauté for 30 seconds until fragrant.
3. Add beef strips and stir-fry for 3–4 minutes until browned but still tender. Remove beef from pan.
4. Add bell pepper, snap peas, and carrot to the skillet. Stir-fry for 3–4 minutes until vegetables are crisp-tender.
5. Return beef to the skillet and pour in the sauce. Stir well and cook for another 2 minutes.
6. Remove from heat and stir in fresh basil leaves. Serve immediately over jasmine rice.

This Thai basil beef stir-fry is a perfect weeknight dinner: quick, aromatic, and naturally gluten- and dairy-free.

The fresh basil adds a bright, fragrant finish to every bite.

Moroccan Chickpea and Sweet Potato Stew

A hearty, warming stew with sweet potatoes, chickpeas, and Moroccan spices.

This gluten- and dairy-free dinner is comforting, nutritious, and full of bold, exotic flavors.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon cinnamon
• 1/4 teaspoon cayenne pepper (optional)
• 2 medium sweet potatoes, peeled and cubed
• 1 can (14 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 2 cups vegetable broth (gluten-free)
• Salt and pepper, to taste
• 1/4 cup fresh cilantro, chopped

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion, garlic, and ginger for 3–4 minutes until fragrant.
2. Add cumin, coriander, cinnamon, and cayenne, stirring for 1 minute to release the spices’ aromas.
3. Add sweet potatoes, chickpeas, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20–25 minutes until sweet potatoes are tender.
4. Season with salt and pepper. Stir in fresh cilantro just before serving.
5. Serve hot on its own or with gluten-free flatbread or rice.

This Moroccan stew is a comforting, flavor-packed dinner that’s naturally gluten- and dairy-free.

The combination of sweet potatoes and chickpeas provides a satisfying texture, while the spices bring warmth and depth.

Lemon Garlic Salmon with Asparagus and Herb Potatoes

A light yet hearty gluten- and dairy-free dinner featuring tender baked salmon with a zesty lemon-garlic sauce, served alongside roasted asparagus and herb-seasoned potatoes.

Ingredients:

• 4 salmon fillets (6 oz each)
• 2 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 3 cloves garlic, minced
• Salt and pepper, to taste
• 1 pound baby potatoes, halved
• 1 pound asparagus, trimmed
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• Fresh parsley, chopped for garnish

Instructions:

1. Preheat oven to 400°F (200°C). In a bowl, toss halved potatoes with 1 tablespoon olive oil, rosemary, thyme, salt, and pepper. Spread on a baking sheet and roast for 20 minutes.
2. While potatoes roast, place salmon fillets on a separate baking sheet lined with parchment paper. In a small bowl, whisk olive oil, lemon juice, garlic, salt, and pepper. Brush over salmon.
3. After potatoes have roasted for 20 minutes, add asparagus to the baking sheet with potatoes, drizzle with olive oil, and roast everything for another 12–15 minutes, until salmon is cooked through (145°F/63°C) and vegetables are tender.
4. Serve salmon with roasted asparagus and potatoes, garnished with fresh parsley.

This lemon garlic salmon dinner is vibrant, wholesome, and naturally gluten- and dairy-free.

The combination of roasted vegetables and zesty salmon makes it a nutrient-packed, elegant meal perfect for any night of the week.

Spicy Mexican Chicken and Black Bean Skillet

A hearty, gluten- and dairy-free skillet meal packed with tender chicken, black beans, corn, and vibrant spices.

It’s quick to prepare, full of bold flavors, and perfect for a satisfying weeknight dinner.

Ingredients:

• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 can (14 oz) diced tomatoes
• Salt and pepper, to taste
• 1/4 cup fresh cilantro, chopped
• Lime wedges, for serving

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add onion and garlic, sauté for 2–3 minutes until fragrant.
2. Add chicken pieces and cook for 5–6 minutes until browned and cooked through.
3. Stir in chili powder, smoked paprika, cumin, cayenne, salt, and pepper. Cook for 1 minute to toast the spices.
4. Add black beans, corn, and diced tomatoes. Simmer for 5–7 minutes until heated through and slightly thickened.
5. Remove from heat and stir in fresh cilantro. Serve with lime wedges on the side.

This Mexican chicken and black bean skillet is full of flavor, easy to make, and naturally gluten- and dairy-free.

The combination of spices, beans, and tender chicken makes it a vibrant, wholesome dinner.

Mediterranean Lentil and Vegetable Stew

A nourishing, gluten- and dairy-free stew loaded with lentils, tomatoes, and seasonal vegetables.

This hearty Mediterranean-inspired meal is rich in protein, fiber, and flavor, perfect for a cozy dinner.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 carrots, diced
• 1 zucchini, diced
• 1 red bell pepper, diced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon turmeric
• 1 cup dried brown or green lentils, rinsed
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth (gluten-free)
• Salt and pepper, to taste
• 1/4 cup fresh parsley, chopped
• 1 tablespoon lemon juice

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic for 2–3 minutes until fragrant.
2. Add carrots, zucchini, and bell pepper. Cook for 5 minutes, stirring occasionally.
3. Stir in cumin, paprika, and turmeric, cooking for 1 minute to release flavors.
4. Add lentils, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 25–30 minutes until lentils are tender.
5. Season with salt, pepper, and lemon juice. Stir in fresh parsley before serving.

This Mediterranean lentil stew is hearty, satisfying, and naturally gluten- and dairy-free.

Each spoonful is packed with vegetables, legumes, and warm spices, making it perfect for a comforting dinner.

Asian-Style Ginger Tofu with Broccoli and Rice Noodles

A flavorful, gluten- and dairy-free stir-fry featuring crispy tofu, tender broccoli, and rice noodles tossed in a savory ginger-soy sauce.

Quick to prepare, this dish is both healthy and indulgent.

Ingredients:

• 14 oz firm tofu, pressed and cubed
• 2 tablespoons sesame oil or olive oil
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 8 oz rice noodles
• 3 tablespoons coconut aminos (gluten-free soy sauce alternative)
• 1 tablespoon rice vinegar
• 1 teaspoon maple syrup or honey
• 2 green onions, sliced
• Sesame seeds, for garnish

Instructions:

1. Cook rice noodles according to package instructions. Drain and set aside.
2. Heat sesame oil in a large skillet or wok over medium-high heat. Add tofu cubes and cook until golden brown on all sides, about 6–8 minutes. Remove tofu and set aside.
3. In the same skillet, sauté garlic and ginger for 1 minute until fragrant. Add broccoli and red bell pepper, stir-frying for 4–5 minutes until tender-crisp.
4. In a small bowl, whisk together coconut aminos, rice vinegar, and maple syrup. Pour over vegetables and add tofu back to the pan. Toss everything together.
5. Add cooked rice noodles and toss until fully coated. Garnish with green onions and sesame seeds before serving.

This Asian-style ginger tofu stir-fry is vibrant, savory, and naturally gluten- and dairy-free.

The combination of crisp vegetables, tender tofu, and flavorful noodles makes it a satisfying plant-based dinner.

Herb-Roasted Chicken with Butternut Squash and Green Beans

A comforting, gluten- and dairy-free dinner featuring juicy roasted chicken seasoned with fresh herbs, paired with sweet roasted butternut squash and crisp-tender green beans.

Perfect for a wholesome, family-friendly meal.

Ingredients:

• 4 bone-in, skinless chicken thighs
• 2 tablespoons olive oil
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 3 cups butternut squash, peeled and cubed
• 2 cups green beans, trimmed
• 2 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a small bowl, mix olive oil, rosemary, thyme, garlic powder, salt, and pepper. Rub the mixture over the chicken thighs.
3. Toss butternut squash and green beans with olive oil, garlic, salt, and pepper. Spread vegetables around the chicken on the baking sheet.
4. Roast for 35–40 minutes, flipping vegetables halfway through, until chicken reaches an internal temperature of 165°F (75°C) and vegetables are tender and caramelized.
5. Garnish with fresh parsley and serve warm.

This herb-roasted chicken dinner is simple yet flavorful, with naturally gluten- and dairy-free ingredients.

The combination of tender chicken and sweet, roasted vegetables makes it a satisfying, nutrient-rich meal.

Indian-Spiced Lentil and Cauliflower Curry

A fragrant and hearty curry made with red lentils and cauliflower, simmered in a blend of Indian spices.

This gluten- and dairy-free dinner is comforting, protein-packed, and perfect for a cozy night.

Ingredients:

• 2 tablespoons coconut oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon garam masala
• 1/4 teaspoon cayenne pepper (optional)
• 1 cup red lentils, rinsed
• 1 medium cauliflower, cut into florets
• 1 can (14 oz) diced tomatoes
• 3 cups vegetable broth (gluten-free)
• Salt, to taste
• 1/4 cup fresh cilantro, chopped

Instructions:

1. Heat coconut oil in a large pot over medium heat. Sauté onion, garlic, and ginger for 3–4 minutes until fragrant.
2. Add cumin, coriander, turmeric, garam masala, and cayenne. Stir for 1 minute to release the flavors.
3. Stir in red lentils, cauliflower, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20–25 minutes until lentils are tender and cauliflower is cooked through.
4. Season with salt and stir in fresh cilantro before serving.
5. Serve with steamed rice or gluten-free naan.

This Indian-spiced lentil curry is aromatic, wholesome, and naturally gluten- and dairy-free.

Its rich flavors and hearty texture make it an ideal vegetarian dinner.

Balsamic Glazed Pork Tenderloin with Roasted Brussels Sprouts

A flavorful, gluten- and dairy-free dinner featuring tender pork tenderloin coated in a tangy balsamic glaze, served with caramelized Brussels sprouts.

Elegant yet simple, it’s perfect for weeknight or special occasions.

Ingredients:

• 1 pound pork tenderloin
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 2 tablespoons balsamic vinegar
• 1 tablespoon maple syrup
• 1 teaspoon Dijon mustard (optional, check gluten-free)
• 4 cups Brussels sprouts, halved
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss Brussels sprouts with olive oil, garlic powder, salt, and pepper. Spread on one side of the baking sheet.
3. Heat olive oil in a skillet over medium-high heat. Sear pork tenderloin on all sides for 2–3 minutes per side. Place pork on the baking sheet next to Brussels sprouts.
4. In a small bowl, whisk together balsamic vinegar, maple syrup, and Dijon mustard. Brush half of the glaze over the pork.
5. Roast for 20–25 minutes, basting with remaining glaze halfway through, until pork reaches an internal temperature of 145°F (63°C) and Brussels sprouts are caramelized.
6. Let pork rest for 5 minutes, then slice and serve alongside Brussels sprouts.

This balsamic glazed pork tenderloin is juicy, flavorful, and naturally gluten- and dairy-free.

The sweet-tangy glaze pairs perfectly with roasted Brussels sprouts for a well-rounded, elegant dinner.

Lemon Herb Baked Cod with Asparagus and Cherry Tomatoes

A light and refreshing gluten- and dairy-free dinner featuring flaky cod fillets baked with zesty lemon, fresh herbs, and a colorful mix of asparagus and cherry tomatoes.

Simple, healthy, and elegant.

Ingredients:

• 4 cod fillets (6 oz each)
• 2 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• Salt and pepper, to taste
• 1 pound asparagus, trimmed
• 1 cup cherry tomatoes, halved
• Lemon slices, for garnish

Instructions:

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a small bowl, mix olive oil, lemon juice, garlic, thyme, parsley, salt, and pepper. Brush mixture over cod fillets.
3. Arrange asparagus and cherry tomatoes around the fish on the baking sheet. Drizzle vegetables with a little olive oil and season with salt and pepper.
4. Bake for 12–15 minutes, until cod is opaque and flakes easily with a fork, and vegetables are tender.
5. Garnish with lemon slices and serve immediately.

This baked cod dinner is light, nutritious, and naturally gluten- and dairy-free.

The combination of fresh herbs, lemon, and seasonal vegetables makes it a bright and satisfying meal.

Sweet Potato and Black Bean Tacos

These gluten- and dairy-free tacos are filled with roasted sweet potatoes, black beans, and a zesty lime-cilantro dressing.

Quick, flavorful, and perfect for a weeknight dinner or casual gathering.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper, to taste
• 1 can (15 oz) black beans, drained and rinsed
• 8 small corn tortillas (gluten-free)
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• 1 avocado, sliced

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil, chili powder, cumin, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes until tender.
2. While sweet potatoes roast, warm black beans in a small saucepan over medium heat.
3. Heat corn tortillas in a skillet or oven until warm and pliable.
4. Assemble tacos by layering roasted sweet potatoes and black beans on each tortilla. Top with avocado slices, fresh cilantro, and a squeeze of lime juice.
5. Serve immediately.

These sweet potato and black bean tacos are colorful, flavorful, and naturally gluten- and dairy-free.

They’re quick to prepare and perfect for a casual, satisfying dinner.

Garlic Shrimp and Zucchini Noodles

A light and quick gluten- and dairy-free dinner featuring succulent garlic shrimp sautéed with zucchini noodles.

This low-carb, flavorful dish is ready in under 20 minutes.

Ingredients:

• 1 pound shrimp, peeled and deveined
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/4 teaspoon red pepper flakes (optional)
• 4 medium zucchinis, spiralized into noodles
• 1 tablespoon lemon juice
• Salt and pepper, to taste
• 2 tablespoons fresh parsley, chopped

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Add garlic and red pepper flakes, sauté for 30 seconds until fragrant.
2. Add shrimp and cook for 3–4 minutes until pink and opaque. Remove shrimp from skillet and set aside.
3. Add zucchini noodles to the same skillet, sauté for 2–3 minutes until slightly tender but still firm.
4. Return shrimp to the skillet, drizzle with lemon juice, and season with salt and pepper. Toss everything together.
5. Garnish with fresh parsley and serve immediately.

This garlic shrimp and zucchini noodle dish is fresh, flavorful, and naturally gluten- and dairy-free.

It’s a quick, healthy dinner that’s perfect for busy nights or light meals.

Moroccan Chicken Tagine with Carrots and Apricots

A fragrant and slightly sweet gluten- and dairy-free chicken dish inspired by Moroccan cuisine.

Tender chicken is simmered with aromatic spices, carrots, and dried apricots for a warm, comforting dinner.

Ingredients:

• 4 bone-in, skinless chicken thighs
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon turmeric
• 2 cups carrots, sliced
• 1/2 cup dried apricots, halved
• 2 cups chicken broth (gluten-free)
• Salt and pepper, to taste
• 1/4 cup fresh cilantro, chopped

Instructions:

1. Heat olive oil in a large pot over medium heat. Brown chicken thighs on both sides for 3–4 minutes per side, then remove and set aside.
2. In the same pot, sauté onion and garlic for 3 minutes until fragrant. Stir in cumin, coriander, cinnamon, and turmeric for 1 minute.
3. Return chicken to the pot. Add carrots, apricots, and chicken broth. Bring to a boil, then reduce heat and simmer for 25–30 minutes until chicken is cooked through and carrots are tender.
4. Season with salt and pepper, stir in fresh cilantro before serving.
5. Serve with gluten-free couscous or rice.

This Moroccan chicken tagine is aromatic, slightly sweet, and naturally gluten- and dairy-free.

It’s a perfect dinner for bringing exotic flavors to your table with minimal effort.

Teriyaki Salmon Bowls with Broccoli and Rice

A simple, gluten- and dairy-free dinner featuring tender salmon glazed in a homemade teriyaki sauce, served over steamed rice with crisp broccoli.

Quick, healthy, and packed with flavor.

Ingredients:

• 4 salmon fillets (6 oz each)
• 1/4 cup coconut aminos (gluten-free soy sauce alternative)
• 1 tablespoon maple syrup
• 1 teaspoon grated ginger
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 2 cups broccoli florets
• 2 cups cooked rice
• 1 tablespoon sesame seeds, for garnish
• Green onions, sliced, for garnish

Instructions:

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a small bowl, mix coconut aminos, maple syrup, ginger, and garlic. Brush over salmon fillets.
3. Roast salmon for 12–15 minutes until cooked through and flaky.
4. While salmon roasts, steam broccoli until tender-crisp.
5. Serve salmon over cooked rice, topped with broccoli, sesame seeds, and green onions.

This teriyaki salmon bowl is flavorful, easy to prepare, and naturally gluten- and dairy-free.

The sweet-savory glaze pairs perfectly with rice and vegetables for a satisfying weeknight dinner.

Stuffed Portobello Mushrooms with Spinach and Quinoa

A hearty, gluten- and dairy-free vegetarian dinner featuring large portobello mushrooms stuffed with a savory mixture of quinoa, spinach, and aromatic herbs.

Perfect for a cozy and satisfying meal.

Ingredients:

• 4 large portobello mushrooms, stems removed
• 1 tablespoon olive oil
• 1 cup cooked quinoa
• 2 cups fresh spinach, chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/4 teaspoon black pepper
• Salt, to taste
• 2 tablespoons pine nuts, toasted (optional)

Instructions:

1. Preheat oven to 375°F (190°C). Brush portobello mushrooms with olive oil and place on a baking sheet.
2. In a skillet, sauté onion and garlic for 3–4 minutes until softened. Add spinach and cook until wilted. Remove from heat and stir in cooked quinoa, thyme, salt, and pepper.
3. Stuff each mushroom with the quinoa-spinach mixture. Sprinkle with toasted pine nuts if desired.
4. Bake for 15–20 minutes until mushrooms are tender and filling is heated through.
5. Serve warm.

These stuffed portobello mushrooms are savory, nutritious, and naturally gluten- and dairy-free.

They make an elegant vegetarian dinner that’s hearty enough to satisfy any appetite.

Greek Lemon Chicken with Olives and Roasted Vegetables

A Mediterranean-inspired gluten- and dairy-free dinner featuring tender lemon-marinated chicken baked with olives, zucchini, and bell peppers.

Bright, flavorful, and perfect for a wholesome family meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 3 tablespoons fresh lemon juice
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1/2 cup Kalamata olives, pitted
• 1 teaspoon fresh thyme
• 2 tablespoons fresh parsley, chopped

Instructions:

1. Preheat oven to 400°F (200°C). In a bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper. Coat chicken breasts in the marinade and let sit for 15–20 minutes.
2. Arrange chicken, zucchini, bell pepper, and olives on a baking sheet. Drizzle with a little olive oil and sprinkle with thyme.
3. Bake for 25–30 minutes, or until chicken reaches an internal temperature of 165°F (75°C) and vegetables are tender.
4. Garnish with fresh parsley and serve immediately.

This Greek lemon chicken is bright, flavorful, and naturally gluten- and dairy-free.

The combination of lemon, herbs, and olives creates a refreshing Mediterranean dinner.

Spaghetti Squash with Turkey Bolognese

A hearty, gluten- and dairy-free twist on classic spaghetti Bolognese, using roasted spaghetti squash as a low-carb pasta alternative.

Perfect for a cozy weeknight dinner.

Ingredients:

• 1 medium spaghetti squash
• 1 tablespoon olive oil
• 1 pound ground turkey
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper, to taste
• Fresh basil, chopped, for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Cut spaghetti squash in half, scoop out seeds, and brush with olive oil. Place cut-side down on a baking sheet and roast for 30–35 minutes until tender.
2. Meanwhile, heat olive oil in a skillet over medium heat. Sauté onion and garlic for 3–4 minutes until soft. Add ground turkey and cook until browned.
3. Stir in crushed tomatoes, oregano, basil, salt, and pepper. Simmer for 15 minutes to allow flavors to meld.
4. Use a fork to scrape spaghetti squash strands onto plates. Top with turkey Bolognese and garnish with fresh basil.

This spaghetti squash with turkey Bolognese is hearty, flavorful, and naturally gluten- and dairy-free.

It’s a healthy, satisfying alternative to traditional pasta dishes.

Thai Peanut Chicken Lettuce Wraps

A fresh and flavorful gluten- and dairy-free dinner featuring ground chicken tossed in a savory peanut sauce, served in crisp lettuce leaves for a light yet satisfying meal.

Ingredients:

• 1 pound ground chicken
• 1 tablespoon coconut oil
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1/4 cup natural peanut butter (unsweetened)
• 2 tablespoons coconut aminos (gluten-free soy sauce alternative)
• 1 tablespoon lime juice
• 1 teaspoon maple syrup
• 1/4 teaspoon red pepper flakes (optional)
• 1 head butter lettuce or romaine, leaves separated
• 1/4 cup shredded carrot
• 2 green onions, sliced
• Fresh cilantro, for garnish

Instructions:

1. Heat coconut oil in a skillet over medium heat. Sauté garlic and ginger for 1 minute until fragrant.
2. Add ground chicken and cook for 5–6 minutes until browned.
3. In a small bowl, whisk together peanut butter, coconut aminos, lime juice, maple syrup, and red pepper flakes. Pour over chicken and stir to combine. Cook for another 2 minutes until sauce thickens.
4. Spoon chicken mixture into lettuce leaves and top with shredded carrot, green onions, and fresh cilantro. Serve immediately.

These Thai peanut chicken lettuce wraps are fresh, flavorful, and naturally gluten- and dairy-free. They’re a fun, interactive dinner that’s light yet satisfying.

Cajun-Spiced Shrimp with Cauliflower “Grits”

A bold, gluten- and dairy-free dinner inspired by Southern cuisine.

Juicy shrimp are seasoned with Cajun spices and served over creamy cauliflower “grits” for a comforting yet light meal.

Ingredients:

• 1 pound shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• 1 medium head cauliflower, chopped into florets
• 1/4 cup unsweetened almond milk
• 1 tablespoon olive oil
• 1/4 teaspoon ground nutmeg
• 2 green onions, sliced, for garnish
• Fresh parsley, chopped, for garnish

Instructions:

1. Season shrimp with smoked paprika, cayenne, garlic powder, salt, and pepper.
2. Heat olive oil in a skillet over medium-high heat. Cook shrimp for 2–3 minutes per side until pink and cooked through. Remove from skillet and set aside.
3. Steam cauliflower until tender. Transfer to a blender or food processor with almond milk, olive oil, nutmeg, salt, and pepper. Blend until smooth and creamy.
4. Serve shrimp over cauliflower “grits” and garnish with green onions and parsley.

This Cajun-spiced shrimp with cauliflower “grits” is bold, flavorful, and naturally gluten- and dairy-free.

It’s a low-carb, comforting dinner that’s perfect for a cozy night.

Mediterranean Quinoa Salad with Lemon-Tahini Dressing

A vibrant, gluten- and dairy-free dinner salad featuring protein-packed quinoa, colorful vegetables, and a zesty lemon-tahini dressing.

Light, refreshing, and satisfying.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water or gluten-free vegetable broth
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup Kalamata olives, sliced
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons tahini
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• Salt and pepper, to taste

Instructions:

1. Cook quinoa in water or vegetable broth according to package instructions. Let cool slightly.
2. In a large bowl, combine cherry tomatoes, cucumber, red onion, olives, and parsley.
3. Whisk together tahini, lemon juice, olive oil, salt, and pepper to make the dressing.
4. Toss quinoa with vegetables and dressing until well coated. Serve chilled or at room temperature.

This Mediterranean quinoa salad is fresh, wholesome, and naturally gluten- and dairy-free.

It makes a perfect light dinner or a make-ahead option for busy nights.

Moroccan-Spiced Chickpea and Sweet Potato Stew

A warming, gluten- and dairy-free stew with sweet potatoes, chickpeas, and Moroccan spices.

Hearty, aromatic, and full of bold flavors, perfect for a cozy dinner.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cinnamon
• 2 medium sweet potatoes, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 3 cups vegetable broth (gluten-free)
• Salt and pepper, to taste
• 1/4 cup fresh cilantro, chopped

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic for 3–4 minutes until fragrant.
2. Add cumin, coriander, paprika, and cinnamon, stirring for 1 minute.
3. Stir in sweet potatoes, chickpeas, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 25–30 minutes until sweet potatoes are tender.
4. Season with salt and pepper. Stir in fresh cilantro before serving.

This Moroccan-spiced chickpea and sweet potato stew is hearty, comforting, and naturally gluten- and dairy-free.

Its rich spices and tender vegetables make it an ideal weeknight or weekend dinner.

Lemon Garlic Tilapia with Sautéed Spinach

A quick, gluten- and dairy-free dinner featuring tender tilapia fillets baked with lemon and garlic, served alongside lightly sautéed spinach.

Light, nutritious, and ready in under 20 minutes.

Ingredients:

• 4 tilapia fillets
• 2 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 3 cloves garlic, minced
• Salt and pepper, to taste
• 4 cups fresh spinach
• 1 teaspoon olive oil (for spinach)
• Lemon wedges, for garnish

Instructions:

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a small bowl, mix olive oil, lemon juice, garlic, salt, and pepper. Brush over tilapia fillets.
3. Bake for 10–12 minutes until fish flakes easily with a fork.
4. While fish bakes, heat 1 teaspoon olive oil in a skillet over medium heat. Sauté spinach for 2–3 minutes until wilted.
5. Serve tilapia with sautéed spinach and garnish with lemon wedges.

This lemon garlic tilapia is light, flavorful, and naturally gluten- and dairy-free.

The fresh lemon and garlic enhance the fish, making it a simple yet elegant dinner.

Turkey and Vegetable Stir-Fry with Cauliflower Rice

A fast, gluten- and dairy-free dinner with ground turkey, colorful vegetables, and fluffy cauliflower rice.

Packed with protein, fiber, and flavor, it’s perfect for a healthy weeknight meal.

Ingredients:

• 1 pound ground turkey
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 small carrot, julienned
• 1/4 cup coconut aminos (gluten-free soy sauce alternative)
• 1 teaspoon fresh ginger, grated
• Salt and pepper, to taste
• 1 medium head cauliflower, grated into rice
• 1 teaspoon sesame oil (optional)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Sauté garlic and ginger for 1 minute.
2. Add ground turkey and cook until browned, breaking up any large pieces.
3. Stir in bell pepper, broccoli, and carrot. Cook for 4–5 minutes until vegetables are tender-crisp.
4. Add coconut aminos, salt, and pepper. Stir well to combine.
5. In a separate skillet, sauté cauliflower rice with a drizzle of sesame oil for 5 minutes until tender.
6. Serve stir-fry over cauliflower rice.

This turkey and vegetable stir-fry is quick, nutritious, and naturally gluten- and dairy-free.

It’s a satisfying dinner that’s full of flavor and perfect for busy nights.