When I switched to a gluten-free diet last year, I was pleasantly surprised to find that many of my family's favorite recipes were already naturally gluten-free (meaning I didn't have to make any substitutions). This is one we've been making for years that's simple and very flavorful.
Chicken, Peppers and Potatoes
adapted from Better Homes and Gardens Big Book of Healthy Family Dinners, unfortunately out of print
12 oz. skinless, boneless chicken breast
Nonstick cooking spray
2 cups diced potatoes (I leave the skins on for extra nutrients, but you can peel them if you prefer)
1 7-oz jar roasted red sweet peppers, drained and diced
1/2 cup reduced-sodium chicken broth
1 1/2 tsp dried basil, crushed
1 1/2 tsp dried oregano, crushed
1/8 tsp salt
1/8 tsp black pepper
2 tbsp sliced pitted ripe olives (I use more because my kids love olives)
Rinse chicken and pat dry. Cut into 1-inch pieces. (I often have pre-cooked cubed chicken already in the freezer, so I just thaw that out and use it). Spray an unheated large skillet with nonstick coating. Preheat over medium-high heat. Add chicken. Cook and stir for 4-5 minutes or until tender and no longer pink. Remove from skillet. Set aside.
To the skillet, add the uncooked potatoes, red peppers, chicken broth, basil, oregano, salt, and black pepper. Bring mixture to boiling, then reduce heat. Simmer, covered, about 7 minutes or until potatoes are just tender. Stir in the chicken and olives, and heat through.Makes 4 servings.
One time I didn't have a jar of roasted red peppers, so I used a can of diced tomatoes instead. It had a different flavor–more Italian–but was still good. It's more frugal that way, too!