How can I make chicken and veg taste nice without gravy?

myfitnesspalsophie
myfitnesspalsophie Posts: 79 Member
in Food and Nutrition
I like red meat with veg, but I find the combo of chicken and veg really bland, I love sauces! My diet is free from egg wheat and milk. I've been using gluten free gravy but I'd prefer something I can make from scratch.
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Replies

  • kemoon0915
    kemoon0915 Posts: 113 Member
    I find lemon pepper and / or fresh lemon juice really helps out chicken and steamed veggies
  • myfitnesspalsophie
    myfitnesspalsophie Posts: 79 Member
    great suggestions, thanks :)
  • dadsafrantic
    dadsafrantic Posts: 186 Member
    chicken bone broth and some gourmet garden stir-in paste. i just ate this. the thai paste has cilantro, ginger, lemon grass and chili pepper. pretty good. prepped turkey and veg.
  • msofy
    msofy Posts: 1 Member
    Ginger
  • marygraci999
    marygraci999 Posts: 1,917 Member
    I use salad dressing as a marinade... Kraft greek feta is really delicious...
  • He4rtl4nd
    He4rtl4nd Posts: 1 Member
    For a gluten free gravy from scratch substitute a smaller amount of corn starch for flour. It’s a better thickener and gluten free :)
  • livingleanlivingclean
    livingleanlivingclean Posts: 11,751 Member
    Peanut butter.
  • Tried30UserNames
    Tried30UserNames Posts: 561 Member
    If you prefer gravy, I'd suggest using the chicken drippings (or some chicken broth) to make gravy. Use sweet rice flour (Mochiko) to thicken with the same texture as wheat flour. Corn starch also thickens, but gives a weird texture. If you don't mind the gelatinous corn starch texture, you can also thicken the gravy with glucomannan (it has no calories).

    Chicken is less bland if you marinate it in some herbs first or even just smear a little dijon mustard on it before cooking. Or put some salsa or spaghetti sauce on it.

    Here's a link to a few ideas https://www.thespruce.com/top-chicken-marinade-recipes-335325
  • Rickster1967
    Rickster1967 Posts: 485 Member
    Make curries!!

    Lots of ginger, garlic, onion, spices, pack it with veggies, herbs like coriander, green chilli

    Or lots of other one pot dishes, casseroles and all sorts

    flavour it up!!
  • mk2fit
    mk2fit Posts: 730 Member
    Nothing wrong with gravy. Cheese is good, too!
  • wizzybeth
    wizzybeth Posts: 3,578 Member
    He4rtl4nd wrote: »
    For a gluten free gravy from scratch substitute a smaller amount of corn starch for flour. It’s a better thickener and gluten free :)

    I was going to say, can you make gravy with corn starch?
  • generallyme2
    generallyme2 Posts: 403 Member
    Roasting and grilling both chicken and veggies really brings out a good flavor too. I prefer roasted veggies over most foods and grilled chicken is so good.

    Sometimes I will make a marinade with mustard, a little brown sugar and some light ranch and then grill the chicken. It does add cals but so yummy and not as much as gravy.
  • Cbean08
    Cbean08 Posts: 1,092 Member
    I love chicken with marinara! Roasted cauliflower, basil, garlic, topped with chicken, marinara, feta and olives.

    I also really like salsa. Bell peppers, onions, carrots, garlic, topped with chicken, salsa and guacamole.

    And yes to spices, especially ones that are already in a blend. I like the McCormick Grill Mates mixes.
  • bbell1985
    bbell1985 Posts: 4,571 Member
    hot sauce
  • dsboohead
    dsboohead Posts: 1,899 Member
    marygraci999 wrote: »
    I use salad dressing as a marinade... Kraft greek feta is really delicious...

    This is a great idea....fat free dressing in addition!
  • blueheartrisen
    blueheartrisen Posts: 30 Member
    I would go for the homemade cornstarch thickened gravy. Gravy (and other sauces) are worth the calories to me if they make the veggies more palatable.

    Homemade honey mustard is also excellent with bland chicken/veg. Yum yum sauce is also nice, I use bottled but I bet there is a recipe out there for it.

    Lemon pepper is also a go-to for me.
  • MelanieCN77
    MelanieCN77 Posts: 4,047 Member
    Maple syrup and grain mustard mixed in a little hot water goes great over baked veg or meat.
    Lemon pepper.
    Rotisserie seasoning.
    Soy sauce and rice vinegar.
    Sriracha.
    Greek yoghurt seasoned with dill or ranch or onion or something.
    Tomatoes will cook down into a sauce and are especially good with indian and thai seasoning.
  • myfitnesspalsophie
    myfitnesspalsophie Posts: 79 Member
    Thanks for all the suggestions :)
  • Machka9
    Machka9 Posts: 25,596 Member
    Try something like this ...

    https://www.slenderkitchen.com/recipe/slow-cooker-chicken-tikka-masala-with-cauliflower
  • rikkejohnsenrij
    rikkejohnsenrij Posts: 510 Member
    Pesto :)
  • Alatariel75
    Alatariel75 Posts: 18,211 Member
    Chimmichurri!
  • laur357
    laur357 Posts: 896 Member
    Teriyaki with GF soy sauce
    Tomato-based sauces, Vodka, marinara, spicy, etc.
  • Need2Exerc1se
    Need2Exerc1se Posts: 13,575 Member
    myfitnesspalsophie wrote: »
    I like red meat with veg, but I find the combo of chicken and veg really bland, I love sauces! My diet is free from egg wheat and milk. I've been using gluten free gravy but I'd prefer something I can make from scratch.

    Make your gravy with cornstarch (naturally gluten free) instead of flour.
  • fitoverfortymom
    fitoverfortymom Posts: 3,452 Member
    Butter helps. Lemon pepper does, too. I also tend to eat chicken thighs (boneless, skinless) instead of breasts because they aren't as dry.
  • cwolfman13
    cwolfman13 Posts: 41,865 Member
    herbs and spices and marinades...
  • ritzvin
    ritzvin Posts: 2,860 Member
    edited January 2018
    myfitnesspalsophie wrote: »
    I like red meat with veg, but I find the combo of chicken and veg really bland, I love sauces! My diet is free from egg wheat and milk. I've been using gluten free gravy but I'd prefer something I can make from scratch.

    You can make gravy with cornstarch instead of wheat flour (which is actually fairly common even for those not GF).

    ETA: oops- realized I'm at least the 5th person to post this.
  • ritzvin
    ritzvin Posts: 2,860 Member
    And as posted above, if you've been getting boneless, skinless chicken and then dousing with gravy, then try the fattier cuts with skin (you likely won't feel the need to douse those with a creamy sauce, and they are usually a lot cheaper).

    ..(just realized that either [1] this is probably not the case if you have had chicken drippings to make gravy with before going GF, or that [2] you were previously using gravy packets before going GF in which case the cornstarch suggestion is sort of useless).

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