Sometimes, I just need dinner to cook itself. Can you relate?
While takeout may be the norm in New York City, I prefer to cook my family’s meals from scratch. Occasionally, I get help from store-bought meal starters (like a gluten-free pizza crust or rotisserie chicken) or splurge for dinner at a favorite gluten-free friendly restaurant. After all, Moms have enough pressure as it is.
My other solution? I like to keep an arsenal of meals that pretty much cook themselves in my back pocket, like this super-flexible chicken recipe. I like to swap in salmon or extra-firm tofu with different herbs, greens and condiments (think gluten-free soy sauce, barbecue sauce, etc.). You can use whatever ingredients you and your family love to eat—it’s really as easy as that.
For ingredient substitutions, please see the detailed chart at Gluten-Free 101.
Let’s get baking,
Olive oil, for drizzling
8 small potatoes (about 1 pound), sliced into ¼-inch rounds
Salt and pepper
2 cups fresh spinach leaves
8 slices (about 1 pound) boneless, skinless thin-sliced chicken breast
8 slices lemon
4 sprigs rosemary
8 cloves garlic, smashed
1 cup chicken broth
- Preheat the oven to 450º. Stack 2 sheets of foil, 18 inches long, on a clean work surface. Drizzle the middle with olive oil. Top with a quarter of the potato slices; season with salt and pepper. Top the potatoes with a quarter of the spinach.
- Drizzle the chicken with olive oil and season with salt and pepper. Place 2 chicken slices on top of the spinach. Top with 2 lemon slices, 1 rosemary sprig and 2 cloves garlic. Scatter around some olives and tomatoes. Pour ¼ cup broth over the top and fold the foil over in half; tightly crimp the edges to seal. Repeat with the remaining ingredients.
- Place the pockets on 2 baking sheets and cook until the chicken is cooked through, about 20 minutes. To serve, slit the top of each pocket and open carefully.