Gluten free Cumin Lime Chicken is one of those easy recipes all cooks need and love. You probably have all the ingredients in your kitchen and the only switch for gluten free is the chicken stock. That makes this a versatile recipe that can be served year round. What's not to love about that!
In winter I love to serve one of these two salads that highlight citrus, Avocado Orange Salad or a version of this Grapefruit Avocado Salad. In the summer, I serve grilled veggies with this velvety smooth Avocado Chipotle Sauce. I've got a long list of Mexican and Southwestern dishes I make year round but I'll stop here.
Ingredients
In my kitchen every one of these ingredients is a pantry staple and that's why this is on my list of easy dinners that are naturally gluten free (except the chicken stock).
- Frozen orange juice concentrate - This is a freezer staple in my house and I have a short list of recipes I use it in.
- Gluten free chicken stock - A pantry staple. Ingredient labels change without notice so I have no favourite brand, just one with a certified gluten free logo.
- Canned diced tomatoes - Another pantry staple. I buy diced tomatoes, no extra seasoning. I'll add my own seasoning thank you.
- Cumin, chili powder & dried oregano - These spices are staples in the kitchen.
- Lime juice - Fresh is great but for everyday use I have bottled lime juice in my fridge.
- Chicken - I like to cook boneless, skinless chicken breasts and slice the meat before serving. This helps control the portion size and makes a nice platter presentation if you're cooking for friends.
See recipe card for complete ingredient list and exact amounts.
Instructions
Timesaver - I like efficiency in the kitchen so I measure the sauce ingredients right into a 4-cup pyrex measuring cup. I use my immersion blender to puree the sauce right in the cup and it saves me a bowl.
Cook Once, Eat Twice - When I'm making this recipe I want to have enough leftover for at least one more meal. That doesn't mean you need to serve it the same way the second time around. Leftover cooked chicken and sauce can be wrapped in corn tortillas, added to cheese for a quesadilla, or shredded to pile into taco shells or add to a taco salad. So many options!
Substitutions & Variations
Orange juice - Of course you can squeeze oranges. Expect to get about 3 tablespoons of juice from one orange.
Cumin, chili powder & dried oregano - If you want to expand your spice collection there are always more spices to try. You can buy chili powder made from specific chiles such as ancho powder or chipotle powder. You can also buy Mexican oregano just for fun.
Chicken - For a summer version you can grill chicken thighs, breasts or even make skewers, and serve the sauce on the side.
Top Tip
Whether you're new to gluten free or not, you need a long list of go-to dinners. Over the years I have grown all my lists so big I can't make all the recipes in any one season. As I young cook I longed for that to happen. Here are two ways to think about adding dishes to your repertoire. Only add your absolute favourites.
- Follow the seasons. Let fresh produce guide your recipes even if you're using some frozen and canned ingredients (like canned pumpkin, pears or cranberry sauce).
- Celebrate holidays, traditional or invented. From Cinco De Mayo on May 5th to Pi Day in March (Pie Day for foodies), there is no end to real holidays and days named for any reason.
New to gluten free? Learning to read labels is a job with a steep learning curve, it doesn't happen overnight. Ease the pressure with this one decision, serve a gluten free dinner every night as you start learning. Here are 10 recipes to add to your list.
If you're adventurous, or like the idea of learning with a small community of like-minded cooks, Adventures in a Gluten Free Kitchen is our membership and it's for you! Click the link to learn more.
Cumin Lime Chicken (gluten free)
Ingredients
CUMIN LIME SAUCE
- ½ cup orange juice
- ½ cup gluten free chicken stock
- 1 14-oz can diced tomatoes
- 2 tablespoon chili powder
- 2 tablespoon lime juice
- 3 garlic cloves, chopped
- 2 teaspoon dried oregano
- 1 tablespoon brown sugar
- ½ teaspoon cumin
CHICKEN
- 2 tablespoon olive oil
- 4 skinless, boneless chicken breast halves
GARNISH
- lime slices or wedges
Instructions
CUMIN LIME SAUCE
- Measure sauce ingredients into a 4-cup pyrex measuring cup. Puree with an immersion blender. Set aside.
CHICKEN
- Heat oil in sauté pan over medium high heat. Season chicken on both sides with salt and pepper.
- Sauté chicken until browned, about 2 minutes per side.
- Pour sauce on top of chicken and bring to a boil. Reduce heat and simmer uncovered until chicken is cooked through, about 10 minutes.
- Remove chicken from sauce and cut into thin strips.
- Simmer the sauce for 5 minutes to thicken slightly. Season to taste with salt and pepper. Return chicken to the pan.
- Serve chicken with plenty of sauce and garnish with lime. Serve rice on the side to soak up the sauce.
Nutrition
Recipes Using Orange Juice
I have kept frozen orange juice concentrate in my freezer for decades but in 2026 it started to disappear. Here's the kitchen math cooks need to know.
- Be sure to buy the closest thing to real juice as possible, not an orange drink with another name.
- 1 orange = 3 tablespoons of orange juice (microwave for 15-20 seconds to get as much juice as you can from each orange)
- 1 tablespoon of orange juice concentrate = 3 tablespoons of orange juice
Cinde Little
Such a simple dinner, tonight I'm serving Chipotle Avocado sauce on the side to drizzle over roasted veg. Yum!