Going gluten free isn’t as overwhelming as it may sound. Being gluten free just means to exclude foods containing wheat, rye, barley or any of their derivatives from your diet. So, you can still enjoy fresh fruits and vegetables, dairy products, nuts, meat, seafood, legumes and grains such as quinoa, oats, millet and rice. There’s a wide variety of gluten-free options and substitutions to choose from. Going gluten free has a number of health benefits, for instance controlling weight, improving digestive health, increasing energy levels and improving overall wellbeing. Making the switch can be hard, but it doesn’t have to be. Every small change you make adds up to big progress.
Try this as your next healthier meal option to serve up for you and your loved ones:
• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• Salt and freshly ground black pepper
• 8 slices of thick-cut bacon
• 2 heads of romaine lettuce, chopped
• 1/2 cup of freshly grated parmesan cheese
• 2 cloves garlic, finely chopped
• 1 teaspoon Dijon mustard
• 1/3 cup fresh lemon juice
• 1/2 cup olive oil
• 1/4 cup flat-leaf parsley, chopped
1. Preheat the oven to 400°F.
2. Rub the chicken breasts with the olive oil, and season with salt and pepper. Place on a baking sheet lined with parchment paper, and bake for 25-30 minutes, or until cooked through.
3. Meanwhile, heat a large skillet to medium-high heat. Add the bacon slices to the pan and cook for 8-10 minutes, or until crisp, flipping occasionally. Remove from heat and set aside on a paper towel-lined plate.
4. To make the dressing, combine the garlic, Dijon mustard, lemon juice and olive oil in a blender and blend on high for 1 minute, or until smooth.
5. Arrange the lettuce and chicken on a large serving platter. Top with the crispy bacon and freshly grated parmesan. Drizzle the dressing over the salad, and sprinkle with the chopped parsley. Serve immediately. Enjoy!