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5-Day Gluten-Free Meal Plan

A versatile gluten-free meal plan packed with high protein options to keep you energized throughout the week.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 320 kcal

Ingredients
  

  • 2 cups quinoa rinsed and drained
  • 1 lb chicken breast diced
  • 1 cup bell pepper diced
  • 1 cup zucchini diced
  • 1 cup black beans canned, drained, and rinsed
  • 0.5 cup corn canned or frozen
  • 2 tablespoons olive oil for cooking
  • 1 teaspoon cumin for seasoning

Instructions
 

  • In a medium pot, combine quinoa with 4 cups of water and bring to a boil. Reduce heat, cover, and simmer for 15 minutes until water is absorbed.
  • While quinoa is cooking, heat olive oil in a large skillet over medium heat.
  • Add diced chicken breast to the skillet and cook for about 5 minutes until browned.
  • Stir in the bell pepper and zucchini, cooking for an additional 5 minutes until vegetables are tender.
  • Add black beans, corn, and cumin to the skillet, mixing well. Cook for another 5 minutes to heat through.
  • Once quinoa is cooked, fluff with a fork and combine with the chicken and vegetable mixture in the skillet.

Notes

Store in airtight containers in the refrigerator for up to 5 days. Reheat in the microwave before serving. Adjust seasoning to taste.