I find it very enjoyable to be gluten free. I no longer worry about having the digestive discomfort that I used to experience when consuming foods with gluten. My family and friends have also benefited from me being gluten free as our meals can have more variety than before when I had to avoid certain foods.

Try this as your next healthier meal option to serve up for you and your loved ones:

Ingredients

• 2 cups boneless, skinless, cubed chicken breasts • 1/4 cup plain yogurt • 1 teaspoon ground cumin • 1 teaspoon garam masala • 1/2 teaspoon ground coriander • 1/4 teaspoon freshly ground black pepper • 1/4 teaspoon sea salt • 1/4 teaspoon ground turmeric • 1 tablespoon olive oil • 1 small onion, diced • 2 garlic cloves, minced • 1 tablespoon grated fresh ginger root • 2 cups diced tomatoes • 1/4 cup tomato paste • 1/2 cup heavy cream • 1/4 cup chopped fresh cilantro (for garnish)

Instructions

1. In a medium bowl, combine the chicken with the yogurt, cumin, garam masala, coriander, pepper, salt, and turmeric. Mix until the chicken is evenly coated. Cover the bowl and place it in the refrigerator to marinate for 25 minutes. 2. Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic and cook, stirring, until the onion is softened, about 5 minutes. 3. Add the ginger root and chicken-yogurt mixture and cook for about 10 minutes, stirring often. 4. Add the tomatoes, tomato paste, and cream and simmer for 15 minutes. 5. Serve over cooked quinoa, sprinkled with fresh cilantro. Enjoy!