Ultimate Fried Chicken (Gluten-Free)

When I started thinking about recreating a classic ultimate fried chicken I knew I had to hit all the standards of what makes a good fried chicken: crunch on the outside, just the right flavor and spices, and juicy and tender on the inside. And of course it needed to be gluten-free! I’ve got to be honest, I think this one checks all of those boxes and then some!

Gluten-Free Fried Chicken

Gluten-Free Fried Chicken

We took a classic approach of triple coating the chicken, using arrowroot, eggs and almond flour. This allows the coating to cling nicely to the chicken and creates an incredibly crunchy exterior!

Gluten-Free Fried Chicken

We loved the deep crunch we got when it was deep fried, but also equally delicious was when it was cooked in the air fryer and baked in the oven. We’ve included all the recipes so you can choose which method works best for your family.

Choose from:

  • Air fryer method
  • Frying method
  • Baking method

Gluten-Free Fried Chicken

When I was in Nashville, we ate Hattie B’s fried chicken (no, not gluten-free or remotely healthy) and I fell in love, but our stomachs weren’t so happy with us, since we don’t normally eat that way. I knew I needed to come back and recreate that hot chicken, only cleaned up, of course!

Gluten-Free Hot Fried Chicken

Ready to make the ultimate southern dinner? Here is the menu:

And tomorrow, a full round-up plus a shopping list will be on the blog for your convenience!!!

Ultimate Gluten-Free Fried Chicken

Prep Time 00:15 Cook Time 00:45 Serves 4

Ingredients

To Make Hot Fried Chicken (only with deep fried chicken)

Directions

  1. Begin by setting up your dredging station for the chicken with three shallow bowls. In one bowl place the arrowroot flour. In the second whisk 3 eggs to combine. In the third bowl whisk together the sifted almond flour and spices until combined.
  2. Dredge all chicken pieces in arrowroot, then eggs, and finally in the almond flour mixture, taking care to coat the chicken really well. Place chicken on a plate and let sit while the oil is getting hot.

Deep Frying Directions:

  1. Heat avocado oil over medium to medium-high heat in a heavy bottomed tall dutch oven or similar pot. Heat oil until it reaches 325º. We recommend you use an instant read thermometer or candy thermometer to check the oil temperature.
  2. Place 3-4 pieces of chicken in the pot at a time to fry, being careful not to overcrowd so that the oil temperature stays consistent. Fry, flipping once around 10 minutes, until the chicken reaches at least 165º, about 15-20 minutes depending on the specific cut of chicken.
  3. Place chicken on a plate lined with paper towel to drain the excess oil and season with salt.
  4. Before placing more chicken in the pot, check the temperature to make sure it is 325º. Adjust the heat setting to maintain the temperature and when ready add more chicken.
  5. Fry until no chicken remains. Serve immediately.
  6. If making the Hot Chicken let the frying oil cool 5-10 minutes. In a small bowl whisk spices together. Add one cup of avocado frying oil to the bowl and whisk to combine. Brush hot mixture on to both sides of the chicken and serve immediately.

Air Frying Directions:

  1. Pre-heat air fryer to 390ºF. 
  2. Spray the air fryer basket with avocado oil spray and place 2-3 pieces of chicken in the basket. Spray the chicken as well. 
  3. Cook at 390ºF for 12 minutes and then flip the chicken, spraying with additional avocado oil. Cook for an additional 8 minutes.
  4. Continue with remaining chicken until it has all cooked through.
  5. Check the temperature of the chicken to make sure it has reached 165, especially larger pieces like the breast.

Baking directions:

  1. Pre-heat the oven to 400ºF and place an oven safe wire rack on rimmed baking sheet.
  2. Place chicken on wire rack, with plenty of space in between and spray liberally with avocado oil spray. Cook in the oven for 20 minutes.
  3. Flip the chicken and spray with additional avocado oil and continue to bake until all chicken is cooked through, 15-20 minutes more. Check to make sure an internal temperature of the meat (close to the bone) reaches at least 165ºF.

Recipe Notes

  1. If your market has a butcher, bring the whole chicken for him to cut up right in the store! Make sure to have him split the breast in half to make 10 pieces.
  2. If you don't want to use a whole chicken, get a mix of bone-in chicken pieces equal to about 3 lbs.
  3. The amount of avocado oil you will need for frying will vary depending on the size pot you use. We used a medium sized dutch-oven for frying and needed 5 cups to cover the chicken completely during frying. This oil will not be able to be reused after the frying, so if you would rather use less oil you can use a smaller pot. You want the oil to cover the chicken when frying, so about 3-4" of oil.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

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Air Fryer Chicken Tenders (VIDEO!)

I am seriously so excited about these Air Fryer Chicken Tenders! They are gluten-free, low carb, paleo-friendly, and SO delicious and easy to make! You will love making these for a weeknight dinner or for a weekday lunch. Made in partnership with Shenandoah Valley Organic!

How to Make Healthy Chicken Tenders in the Air Fryer

Air Fryer Chicken Tenders

I am so happy to partner with my friends at Shenandoah Valley Organic to bring you today’s air fryer chicken tender recipe! SVO is my go-to trusted chicken company because they pride itself in producing the highest quality chicken grown on family-owned farms.

Their chickens are humanely raised and fed a diet free from animal byproducts, pesticides, and antibiotics. On their website you can see where all of the farms are located, so you know just where your chicken was raised! Pretty cool if you ask me! Use their easy store locator to find where you can get this amazing quality chicken near you!

Air Fryer Chicken Tenders

Let’s also talk about the AIR FRYER!

  • I have this one and I really like it, but one thing to keep in mind is despite the large size of the appliance,  you can’t overcrowd the food you are frying so you have to cook in batches.
  • It’s not a small appliance, so make sure you have space for it!
  • I am really excited about the air fryer! It cooks things SO well. Really, I am super impressed with it and excited to make my chicken tenders and chicken nuggets in it moving forward!

Is air fried food good for you?

So you know I’m not at all afraid of healthy fats, but when I fry foods, I use avocado oil and it can get expensive. I really like that this is such a small quantity of oil, which means money saved! And if you are looking to cut down on some fats, this appliance definitely can help you achieve that. It’s also convenient and super easy.

Do air fryers use oil?

Yes, but a tiny fraction of the amount compared with traditional frying! I like using an avocado oil spray as it makes it super convenient to simply spray the basket, and sometimes the food itself. Make sure to find an avocado spray that lists only avocado oil as the ingredients.

How can I make these NOT in an Air Fryer?

Yes of course!

  1. Preheat oven to 400°F and line a baking sheet with parchment paper.
  2. Follow all the initial steps for coating your chicken.
  3. Place on your baking sheet and bake for 12-15 minutes then flip chicken over and cook for another 10-12 minutes until golden and crispy and fully cooked through (165ºF) .
  4. Serve hot with your favorite dipping sauce!

Chicken Tenders in the Air Fryer

For this recipe we tested and loved two types of coating for the chicken to accommodate those with nut allergies! The first uses almonds as a base and the nut-free version makes a simple swap for ground flax seeds. I also LOVE serving these with the honey mustard dressing from my cookbook, or you can find it here.

Healthy Chicken Tenders in the Air Fryer

Watch the video here:

My favorite ways to use SVO chicken:

Air Fryer Chicken Tenders

Prep Time 00:08 Cook Time 00:10 Serves 2

Ingredients

Directions

  1. Pre-heat air fryer to 400ºF.
  2. Pat chicken dry with paper towel and season with a pinch of salt and pepper.
  3. In a medium bowl whisk eggs.
  4. In a wide shallow container, whisk almond flour, flaxseed, and all of the seasoning, until combined.
  5. Dip sliced chicken into the egg, then dredge in flour mixture. Repeat until all chicken is coated.
  6. Spray the air fryer basket generously with avocado spray, and place as many chicken tenders in the basket that will fit with plenty of space in between. Spray tenders with additional avocado spray to lightly coat.
  7. Fry for 10 minutes, flipping once at 5 minutes.
  8. Repeat with remaining chicken tenders until they have all been cooked through to reach an internal temperature of 165ºF.
  9. Serve with your favorite dipping sauce.

Recipe Notes

  1. If using boneless, skinless breasts just cut into strips about 1-1/2" by 5".
  2. For a nut-free version, omit almond flour and use all ground flax seed instead.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

This post is sponsored by Shenandoah Valley Organic! All thoughts and opinions are always 100% my own! I love the integrity of their products and think you’ll love them too. Thank you for continuing to support LCK and the brands I work with!

Meal Prep: 8 Budget Friendly Lunches

Today we are taking minimal ingredients, and making them last! Two awesome dishes made into 8 easy and budget friendly meal prep lunches! This post is made in partnership with my friends at Ello and I am so excited to work with them!  Here’s how this works: We are making two different dishes that will each make 4 meals. So if you are cooking lunches for 2 people, you will each have 4 lunches for the week, a total of 8 prepped lunches. The Asian Chicken and Veggies and Grilled Chicken Kebabs with Broccoli Pesto recipes are budget friendly, nutritious, and made quickly! A meal prep win!

Meal Prep: 8 Budget Friendly Lunches

Meal Prep: 8 Budget Friendly Lunches

Making lunches can often be overlooked when planning meals for the week, resulting in unhealthy take-away choices made on-the-go while at work. While sometimes there is a little leftover from dinner that is enough to take to work the next day, it isn’t something you can count on unless you’ve planned ahead. We wanted to brainstorm an easy way to get lunch ready for two adults at home for almost the entire week (saving one free day for an office lunch or meeting) using one shopping list that could easily be pepped together! We came up with a shopping list with 10 items (not including pantry staples) that will cook our new Asian Chicken and Veggie dish and Grilled Chicken Kebabs with Broccoli Pesto. The dishes are both unique on their own and don’t leave you feeling like you’ve ate the same thing all week. So go ahead and use this easy meal prep plan for your lunches all week!

Tips For Cooking Both Meals at Once:

Want to make both of these meals at once? Use these prep tips to make cooking a breeze:

  1. Cut the chicken at the same time: 1-1/2″ pieces for the kebabs, and 2″ pieces for the Asian Chicken! Go ahead and marinate the meat for the kebabs ahead of time while you prepare the Asian Chicken dish!
  2. Prep the broccoli at the same time: 3 cups (6-3/4 ounces) small 1/4″ florets for Asian chicken and 1 cup florets (2-1/2 ounces) for Broccoli Pesto:
  3. Make cauli-rice at the same time: Cook both 16 ounce bags of cauli-rice ahead of time in a large saute pan. Add half from the pan to 4 Ello meal prep containers, and then leave the other half in the pan to add with the prepared broccoli pesto before placing in containers.

Meal Prep: 8 Budget Friendly Lunches

I am seriously so in love with my Ello DuraGlass Food Storage Containers. With other glass tupperware I have tried, sometimes the lids don’t pop on well, sometimes they don’t stack easily, and so on. These containers are so well-made and are my new go-to! I also love the silicone colors because they grip well too! Perfect for stacking.

  • Mighty tough: Silicone sleeve protects glass from chips + scratches.
  • Everything tastes better in glass: Won’t stain or smell.
  • Nobody likes a lunch bag leak:  The clear air tight lids won’t leak.
  • Easy-to-pair color match lids: Because life’s already hard enough.
  • Wash away: All parts top rack dishwasher safe, sleeve and all. No need to remove sleeve for oven + cleaning!
  • Comes in all different sizes: For sides, mains, leftovers, and more!
  • Safe for cooking: Freezer safe, microwave safe without lid, and oven safe up to 450F without lid.
  • Free of: BPA, phthalates, PVC, lead and cadmium free.
  • Where I get mine: Available at Target now and Amazon next month!

Meal Prep: 8 Budget Friendly Lunches

I love that they are colored so I don’t loose my lids, and know what dish is for who and for what day!


Take this shopping list to the store to make both the Asian Chicken and Veggies and Chicken Kebabs with Broccoli Pesto!

Shopping List:

  1. 2-1/2 lb. boneless, skinless chicken breast, cut into 1.5″ cubes
  2. 2 medium heads of broccoli (organic whenever possible)
  3. 1 onion
  4. 1 head garlic
  5. 1 red pepper (organic whenever possible)
  6. 1 pint cherry tomatoes (organic whenever possible)
  7. 1 bunch basil (organic whenever possible)
  8. 1-8oz container mozzarella ciliegine or bocconcini (aka small mozzarella balls!)
  9. 1 lemon
  10. 2-16 ounce bags Cauliflower Rice

Pantry Staples (that you likely already have):

  • Olive Oil
  • Rice Wine Vinegar or Apple Cider Vinegar
  • Coconut Aminos (soy sauce substitute)
  • Fish Sauce (optional)
  • Italian Seasoning

Dish number 1: Asian Chicken and Veggies

Meal Prep: 8 Budget Friendly Lunches

Dish number 2: Grilled Chicken Kebabs with Broccoli Pesto

Meal Prep: 8 Budget Friendly Lunches

Recipes:

Asian Chicken and Veggies

Serves 4

Ingredients

Asian chicken and Veggies

Directions

For Asian Stir Fry:

  1. Heat 1 tablespoon oil in large skillet over medium heat. Once hot, add onion and red pepper and cook until beginning to soften 5-7 minutes.
  2. Add garlic and broccoli florets and stir to combine. Carefully add 1/2 cup water and let broccoli cook until beginning to soften, 3-5 minutes.
  3. Move the vegetables to the sides to clear a space in the middle of the pan, and add 1 tablespoon oil and then the chicken. Season with salt and pepper and let brown on one side, undisturbed for 5 minutes.
  4. Meanwhile, cook 16 ounce bag cauli-rice: heat a large skillet over medium heat and add 1 teaspoon of oil. Once hot, add cauli-rice and salt and pepper to taste and cook for 3-5 minutes until hot.
  5. After 5 minutes, flip chicken and add coconut aminos, rice wine vinegar and fish sauce, if using, and continue to cook for 3-4 minutes until chicken is cooked through and sauce has barely reduced. (See note about thickened sauce)
  6. Divide asian chicken and cauli-rice between four Ello meal prep containers. Let cool completely in refrigerator before covering.

Recipe Notes

  1. To thicken coconut aminos sauce make a slury with 1/2 teaspoon arrowroot powder  whisked with 1/2 teaspoon water and add to sauce at the end of cooking
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Grilled Chicken Kebabs with Broccoli Pesto

    Serves 4

    Ingredients

    • 1 lb. boneless, skinless breast, diced to 1-1/2" pieces
    • 1/4 cup plus 1 tablespoon olive oil, divided
    • 1 teaspoon italian seasoning
    • 3 garlic cloves, divided
    • 1/2 teaspoon salt, divided
    • 1/2 teaspoon pepper
    • 1 pint cherry tomatoes
    • 1 cup broccoli florets
    • 1/4 cup basil
    • 1 tablespoon lemon juice
    • 1 teaspoon lemon zest
    • 1 8oz. container mozzarella bocconcini

    Directions

    1. Combine chicken, 1 tablespoon olive oil, 1 teaspoon italian seasoning, garlic, 1/4 teaspoon salt and 1/2 teaspoon black pepper and toss to coat.
    2. Assemble 8 skewers by alternating two pieces chicken and two grape tomatoes, leaving room on both ends for mozzarella balls after grilling.
    3. Prepare a grill, or heat a grill pan over medium heat.
    4. Place skewers on grill grate or pan, being careful not to overcrowd, for 5 minutes. Cover the grill, or the grill pan. Flip the chicken, and continue to cook uncovered for an additional 3 minutes, or until chicken has cooked through and reached 165º and let cool briefly.
    5. Combine remaining 1/4 cup olive oil, broccoli, basil, lemon juice and zest and 1/4 teaspoon salt in a high-speed blender and blend until completely combined. Taste and adjust seasoning as desired.
    6. Meanwhile, cook 16 ounce bag cauli-rice: heat a large skillet over medium heat and add 2 tablespoons broccoli pesto and add cauli-rice and cook for 3-5 minutes until hot.
    7. Once skewers are cool enough to handle, place mozzarella balls on each end.
    8. Divide caulirice and skewers in 4 Ello meal prep containers and top with broccoli pesto, or place in small container.

    Recipe Notes

    1. These are the small mozzarella balls about 2" in diameter.
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    P.S. Enter the giveaway over on Instagram here.

    This post is sponsored by Ello Products. All thoughts and opinions are always 100% my own! I love the integrity of their products and think you’ll love them too. Thank you for continuing to support LCK and the brands I work with!

    Sheet Pan Ranch Chicken and Vegetables

    This Sheet Pan Ranch Chicken and Vegetables is made with homemade paleo ranch dressing, marinated chicken, and perfectly cooked veggies! It makes for the ultimate healthy-yet-hearty dinner!

    Sheet Pan Ranch Chicken and Vegetables

    Sheet Pan Ranch Chicken and Vegetables

    We love the mighty sheet pan here at LCK! This hands-off cooking method makes getting a delicious meal on the table simple and the clean up is a breeze. We’ve tested a range of recipes for different meal occasions and varying cooking time, but mostly we just love that utilizing the sheet pan allows for unattended cooking, giving us EXTRA time in our busy lives.

    Sheet Pan Ranch Chicken and Vegetables

    Tips for sheet pan cooking:

    • Read the recipe all the way through (of course) and plan to use a timer! Most recipes require different cooking times, so make sure to use a timer so you can truly walk away from the oven and not have to worry about when your adding anything in to the oven.
    • Do the prep ahead of time: Cut vegetables, make sauce or mix spices the night before or that morning if you are looking to speed up the process when it comes time for the actual cooking.
    • Use parchment paper to make clean up a breeze.
    • Use the correct size sheet pan. When we say sheet pan we are referring to the rimmed half sheet pan which is 18″ by 13″. The size of the sheet pan matters because you do not want to overcrowd the pan when cooking, so if you are using a smaller sheet pan you may need to use 2 to achieve the same result.

    Sheet Pan Ranch Chicken and Vegetables

    If you like this recipe, try these other sheet pan meals:

    Sheet Pan Ranch Chicken and Vegetables

    Prep Time 00:10 Cook Time 00:45 Serves 4

    Ingredients

    Ranch Mix

    Everything Else

    • 1 cup good-quality mayonnaise
    • 1/4 cup unsweetened almond milk
    • 2 scallions, finely sliced
    • 1 medium red onion, cut to 1/2" rings
    • 1 medium Japanese sweet potato, peeled and cut to 1/2" dice
    • 1 red bell pepper, cored and cut to 1/2" dice
    • 2 cups broccoli florets
    • 2 tablespoons avocado oil
    • 1-1/2 pounds boneless, skinless chicken breast (see note)

    Directions

    1. Pre-heat oven to 400ºF.
    2. In a small bowl mix together dill, parsley, garlic powder, onion powder, sea salt, black pepper
    3. In another small bowl mix together mayo, almond milk, scallions. Add 1/2 of the ranch spice mixture and combine. Set aside.
    4. In a large bowl combine red onion, sweet potato, red pepper, broccoli, avocado oil and remaining 1/2 of the ranch seasoning. Pour onto rimmed baking sheet and bake for 20 minutes.
    5. Meanwhile place chicken breasts into the large bowl used for the vegetables and add 1/3 cup of the ranch dressing. Toss to combine and place in refrigerator to marinate while vegetables are baking.
    6. After 20 minutes take out sheet pan and move vegetables to the sides to make space for the chicken. Place the chicken breasts in the middle of the pan and pour over any reserved marinade. 
    7. Continue to bake for 25 minutes, or until chicken is fully cooked through.
    8. Remove from oven and serve hot drizzled with remaining ranch dressing.

    Recipe Notes

    1. You can substitute boneless, skinless chicken thighs.
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Sheet Pan Curry Chicken and Vegetables

    This Sheet Pan Curry Chicken and Vegetables is one of my new all-time favorite dinners! The crunch of pine nuts, the touch of sweetness from the raisins, plus perfectly cooked veggies and chicken loaded with curry spice makes it a delicious sheet pan dinner that will impress anyone!

    Sheet Pan Curry Chicken and Vegetables

    Sheet Pan Curry Chicken and Vegetables

    Why make dinner on a sheet pan?

    We love sheet pan recipes for so many reasons! They are simple to prepare, do not require hands on cooking time and are packed with flavor! Yes, there are a few steps to follow in these recipes, but aside from mixing a few ingredients together or chopping a few vegetables, the cooking process is mostly hands-off! This means that while dinner is baking in the oven, you can get ahead on some household chores or spend some times with the family instead of standing over the stove babysitting a recipe. Check out the tips below to make sheet pan cooking a breeze.

    Sheet Pan Curry Chicken and Vegetables

    Tips for sheet pan cooking:

    • Read the recipe all the way through (of course) and plan to use a timer! Most recipes require different cooking times, so make sure to use a timer so you can truly walk away from the oven and not have to worry about when your adding anything in to the oven.
    • Do the prep ahead of time: Cut vegetables, make sauce or mix spices the night before or that morning if you are looking to speed up the process when it comes time for the actual cooking.
    • Use parchment paper to make clean up a breeze.
    • Use the correct size sheet pan. When we say sheet pan we are referring to the rimmed half sheet pan which is 18″ by 13″. The size of the sheet pan matters because you do not want to overcrowd the pan when cooking, so if you are using a smaller sheet pan you may need to use 2 to achieve the same result.

    Sheet Pan Curry Chicken and Vegetables

    If you like this recipe, try these other sheet pan meals:

    Sheet Pan Curry Chicken and Vegetables

    P.S. I am so excited that my favorite chicken company, Shenandoah Valley Organic, is the chicken you get in your ButcherBox! It makes my heart happy to see two companies really doing the right thing coming together. I always stock my ButcherBox with the SVO chicken tenders, thighs, and breasts!

    What is ButcherBox? Each month, they curate a one-of-a-kind selection of the healthiest, tastiest meats, humanely raised and free of antibiotics and hormones. Or you can customize your box and select your favorite cuts and get 20% more meat.The price works out to less than $6.00/meal and shipping is always free. You can also space it out so it’s not every 4 weeks, too! ButcherBox delivers your meat for the month, saves you money, and is the best quality!

    • Get FREE bacon
    • FREE Shipping
    • $15 OFF!

    Order Today and get this amazing deal!

    Sheet Pan Curry Chicken and Vegetables

    Prep Time 00:10 Cook Time 00:45 Serves 4

    Ingredients

    • 1 tablespoon yellow curry powder
    • 1/2 teaspoon cumin
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon ground black pepper
    • 1 teaspoon fine sea salt
    • 1/4 teaspoon ground cinnamon
    • 1/4 teaspoon cayenne pepper (optional)
    • 1 onion, sliced to 1/2" rings
    • 3 garlic cloves, minced
    • 1/2 medium cauliflower, cut into florets (about 2 cups)
    • 4 medium carrots, diced to 1/2" 
    • 3 tablespoons avocado oil, divided
    • 4 boneless, skinless chicken breasts, about 2 lbs. (see note)
    • 1 tablespoon lemon juice
    • 1/4 cup pine nuts, toasted
    • 1/3 cup raisins
    • 1/3 cup cilantro, chopped
    • lemon wedges, for garnish

    Directions

    1. Pre-heat oven to 400ºF and line a rimmed 12" x 18" sheet pan with parchment paper.
    2. In a small bowl, mix curry powder, cumin, garlic powder, salt, pepper, cinnamon, and cayenne (if using) to combine.
    3. In a large bowl add sliced onions, garlic, cauliflower florets, carrots, 2 tablespoons avocado oil and 1/2 of spice mixture. Mix to combine and spread on to rimmed baking sheet.
    4. Bake for 20 minutes.
    5. Meanwhile place chicken breasts into the large bowl. Add remaining 1 tablespoons avocado oil, remaining curry spice mixture and lemon juice. Toss to combine and place in refrigerator to marinate while vegetables are baking.
    6. Take out sheet pan after 20 minutes, and move vegetables to the edges of the pan to make space for the chicken. Place the chicken breasts in the middle of the pan and pour over any reserved marinade. 
    7. Continue to bake for 20-25 minutes, or until chicken is fully cooked through.
    8. Remove from oven and sprinkle with pine nuts and raisins. Serve warm with lemon wedges and cilantro.

    Recipe Notes

    1. You could alternatively use boneless, skinless chicken thighs.
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Chicken Bacon Ranch Baked Hummus Dip

    I am so excited about this Chicken Bacon Ranch Baked Hummus Dip! Chicken, bacon, and ranch flavor is one of my all-time favorite flavor combinations, and if you haven’t tried baked hummus, you need to try it immediately!! This hummus dip recipe is made in partnership with Van’s Foods Gluten Free Crackers!

    Chicken Bacon Ranch Baked Hummus Dip

    I am SO excited to partner with my friends at Van’s Foods to bring you today’s recipe, especially since May is Celiac Awareness Month! When entertaining and making a dip, I always have 4 things to serve it with:

    • These crackers (our favorite is Fire-Roasted Veggie)
    • Carrots
    • Celery
    • Grape Tomatoes or Red Pepper Slices

    Vans Gluten Free Crackers

    They are gluten-free (it fools everyone), so delicious, and made with ingredients you can feel good about serving.

    Chicken Bacon Ranch Baked Hummus Dip

    If you like this hummus dip recipe, try these others:

    Want other dip recipes? Here are our other favorites: 

    Chicken Bacon Ranch Baked Hummus Dip

    Watch the video:

     

    Chicken Bacon Ranch Baked Hummus Dip

    Prep Time 00:05 Cook Time 00:20 Serves 6

    Ingredients

    Serve with

    • sliced cucumbers
    • carrot sticks
    • celery sticks
    • cherry tomatoes 
    • Van's Gluten-Free Crackers (We like: Fire-Roasted Veggie, Multigrain, The Perfect 10, Lots of Everything)

    Directions

    1. Pre-heat oven to 350ºF and place an 8" oval or similar-sized oven-safe dish on a rimmed baking sheet.
    2. Heat oil in a medium skillet over medium-high heat. When hot, add caramelized onion, green onion, shredded chicken, bacon, garlic, salt, pepper and spices. Cook for 1-2 minutes until crisp and fragrant. Let cool for 5 minutes. Add hummus to combine.
    3. Place hummus mixture into oven safe container and sprinkle with cheddar cheese. 
    4. Bake for 20-25 minutes, or until fully heated through and the cheese is melted.
    5. Serve with Van's gluten-free crackers and vegetable crudité.

    Recipe Notes

    1. We left the caramelized onion as an option as it does add a significant amount of time to the recipe. To caramelize an onion: In a skillet heat 1 teaspoon oil and 1 teaspoon butter and add in diced onion. Let cook over medium-low heat, stirring often, until they cook down and brown, about 30-40 minutes.
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    This post is sponsored by Van’s Foods. All thoughts and opinions are always 100% my own! I love their crackers and think you’ll love them too! Thank you for continuing to support LCK and the brands I work with!