Gluten-Free Tandoori Chicken with Vegetables Recipe

by Sandy Kirby Quandt

This delicious gluten-free Tandoori Chicken with vegetables recipe is easy to fix. If you’d like to save time, chop your vegetables before hand.


  • 1/4 cup gluten-free flour (G-f Bisquick can be used)
  • 2 tablespoons curry powder
  • 1/4 teaspoon each, salt and pepper
  • 4 skinless, boneless chicken breast halves
  • 1 tablespoon oil

Mix flour, curry powder, salt and pepper in a gallon-sized plastic zipper bag. Add chicken, close bag and shake to coat. Remove chicken from bag. Shake off excess flour.

Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook, turning once, 10 minutes or until golden and cooked through. Remove to a cutting board.


  • 3/4 cup plain low fat yogurt
  • 1 tablespoon finely chopped red onion
  • 1 teaspoon minced garlic
  • 1/4 teaspoon ground cumin

Mix sauce ingredients in a bowl and set aside.



  • 1 yellow bell pepper
  • 2 medium tomatoes
  • 2 small cucumbers
  • gluten-free wraps

Coarsely chop bell pepper, tomatoes and cucumbers.

Cut chicken diagonally in 1/2 inch wide strips. Place a wrap on each plate. Top with pepper, tomato and cucumber, then chicken. Spoon on sauce.


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