Never miss a recipe! Subscribe Here

  • About
  • Contact
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cotter Crunch

Cotter Crunch

Delicious Healthy Gluten Free Recipes

  • All Recipes
    • By Diet
      • Dairy-Free
      • Egg-Free
      • Gluten-Free
      • Grain-Free
      • Low-Carb
      • Nightshade-Free
      • Nut-Free
      • Vegan
      • Vegetarian
      • Whole30
    • By Type
      • Breakfasts
      • Casseroles
      • Condiments
      • Desserts
      • Drinks
      • Main Dishes
      • Sides & Salads
      • Snacks & Appetizers
      • Stews & Soups
    • By Method
      • Air Fryer
      • Blender
      • Instant Pot
      • No-Bake
      • Oven
      • Slow Cooker
      • Stovetop
    • Quick Meals
    • With Video
  • Meal Plans
  • Shop
  • Start Here
    • Gluten-Free Eating
    • More Diet Guides
      • Autoimmune Protocol
      • Anti-Inflammatory
      • Vegan
      • Vegetarian
      • Whole30
  • Cookbooks
  • Search
Home › Recipes › By Type › Main Dishes
★★★★★69 Comments

One Pan Lemon Sage Baked Chicken and Olives

Avatar photo

by Lindsay Cotter Posted: February 12, 2018

Dairy-FreeEgg-FreeGluten-FreeGrain-FreeNut-FreeWhole30
Jump to Recipe

This One Pan Lemon Sage Baked Chicken with Green Olives is a quick healthy recipe to make over and over again. A zesty lemon sage marinade makes for a tender and juicy baked chicken dish! Plus the olives and onions give it a boost of nutrition and flavor! A paleo and whole 30 friendly recipes that’s great by itself or serve with extra veggies, rice, etc.

Close up view One Pan Lemon Sage Baked Chicken and Olives

One Pan Lemon Sage Baked Chicken and Olives. Aka, the most flavorful juicy one pan baked chicken recipe you’ve ever laid eyes on. Or so I like to think. I wish I could just pass you a fork (virtually) so you could taste . One day we will be able to do that. But for now, I will do my best to describe every burst of flavor that saturates this paleo dish.

Let’s begin with an overhead snapshot. Mmmk?

Overhead view cast iron skillet filled with baked chicken thighs with olives and lemon slices.

You see, this baked chicken is one of the very few chicken recipes I actually like. If you know me, you know chicken is like the least favorite dishes for me to eat. Not make, to eat. I am picky. So when I DO make chicken, it has to be … what’s the word I am looking for? Um… EPIC. Or it has to be so stinkin’  flavorful that it doesn’t taste like dry bland chicken.

Here are my very picky chicken favorites. Yes, I am allowed to be bias 100%.

  • Cranberry Balsamic Roasted Chicken
  • Honey Cumin Roasted Chickpea and Chicken
  • Drunken Chicken Zoodle Casserole
  • Chili Lime Mango Baked Chicken Bowls
  • Crock Pot Garlicky Green Chicken and Lentils
  • Panko Paprika Crusted Chicken

And as you can see, every chicken recipe listed as some sort of marinade or topping to it. Yep, it’s all because of that saucy sauce (marinade). This One Pan Lemon Sage Baked Chicken and Olives is no different. That zesty lemon sage marinade is so heavenly and refreshing. It’s like Spring flavors “on fleek” and in a bowl. Well, almost spring that is. . so to speak.

Lemon Sage marinade for baked chicken in small stone bowl

Now, let’s dive deep into detail about this springy marinade.

First of all, it’s SOOOOOO easy to make; simple ingredients, paleo and whole 30 friendly without effort. Yea to making food simple and healthy.

Sage leaves, salt, pepper, paprika, onion, mustard (honey or dijon), olive oil, garlic, and lemon!
Wooden cutting board filled with ingredients for lemon sage baked chicken

Blend it all together, pour over skinless chicken thighs or chicken breast, marinate for 15 minutes (or skip), and bake with green olives and extra onion slices! Then garnish with extra sage leaves, because they are so pretty.

Yep, that’s about it.

One Pan Lemon Sage Baked Chicken and Olives in cast iron skillet topped with lemon slices.

You’ll get a superfood dish that’s rich in healthy fats, protein, vitamin C, vitamin E, and rich in anti-inflammatory properties.

Fun Nerdy Fact about Sage, Sage tea, and Sage oil. Did you know that research has shown that this beauty of an herb can increase brain performance and concentration? It’s also great for soothing digestion and boosting immunity (source). Ya, all the things I need on a Monday. Would you agree?

one pan lemon sage baked chicken with olives. Paleo, whole 30 Notes about the recipe and lemon sage marinade:

  1. This marinade is quite tasty on many things! Pork, salmon, veggies, etc.  Stay tuned for another lemon sage marinade recipe coming up!
  2. Serve this baked chicken with roasted veggies, gluten free pasta, spiralized veggie noodles, quinoa, rice, or even broccoli rice.

Okay my little Spring chickens, let’s get cooking. Your new favorite baked Chicken Recipe awaits. And so does my brain power!

Lemon Sage Baked Chicken and Olives on a plate
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Overhead view cast iron skillet filled with baked chicken thighs with lemon sage marinade

Lemon Sage baked Chicken with Olives


★★★★★

4.5 from 13 reviews

  • Author: Lindsay Cotter
  • Total Time: 90 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free
Print Recipe
Pin Recipe

Description

One Pan Lemon Sage baked Chicken with Olives is a flavorful paleo dinner ready in under 40 minutes.


Ingredients

Units Scale

For the Lemon Sage Sauce (Marinade)

  • 2 Tablespoons chopped fresh sage (or ½ teaspoon ground sage)
  • 2 Tablespoons lemon juice
  • 1 teaspoon minced garlic- 2 cloves
  • ½ teaspoon onion powder or ¼ cup chopped onion
  • ⅓ – ½ cup olive oil. If you are using fresh onion, use the ½ cup oil to blend more evenly
  • ¼ teaspoon kosher salt or fine sea salt
  • Crushed black pepper to taste
  • ¼ teaspoon paprika
  • 1 Tablespoon dijon mustard or honey mustard
  • Optional – 1 teaspoon lemon zest

For the Pan:

  • 1 ½ lbs skinless chicken thighs (see notes)
  • 30 grams (about 6-8 whole) pitted green olives
  • ¼ of onion, sliced
  • Lemon slices to place on chicken
  • Black pepper, to taste

Instructions

Prepare Lemon Sage Sauce (Marinade):

  1. In blender or food processor, blend together sage, lemon juice, lemon zest, onion, garlic, olive oil, seasonings, and mustard. The marinade should be creamy and smooth (see notes if don’t have food processor).

For the Pan:

  1. Place cleaned/trimmed skinless chicken in large bowl or casserole dish.
  2. Pour the marinade over the chicken thighs or chicken breast. Reserve a small amount of marinade  for brushing chicken with marinade, once baked. (optional)
  3. Place chicken in fridge to marinate for at least 30 minutes or up to 2 hours.  If using chicken breasts,  marinade for at least 1 hour in fridge first.
  4. After the chicken has marinated, preheat oven to 400° F.
  5. Place the marinated chicken and sliced onion in an oven safe skillet. Brown chicken and onion on medium high for 3 -5 minutes, flip chicken once while browning.  Remove from heat.
  6. Add the olives around the chicken and lemon slices on top of each piece of chicken.
  7. Season with pepper.
  8. Bake/Roast for 25 -30 minutes or until internal temperature reaches 165°, checking internal temperature at 20 minutes to see progress. If using thick chicken breast, may have to cook longer.
  9. Broil last 2-3 minutes to create a crispy outside on the chicken and lemon slices on top.
  10. Remove and let sit for 8-10 minutes before serving.
  11. Optional –  Brush baked chicken with the reserved marinade

Notes

If you don’t have a food processor to make the marinade, replace the chopped onion with onion powder and whisk ingredients together in small bowl until combined. Adjust taste as needed.

Boneless chicken thighs work best. If your chicken thighs are larger than the palm of your hand, you can double the marinade and use enough to coat chicken and more. Save the marinade for dressings, dips, etc.

  • Prep Time: 1 hour
  • Cook Time: 25 minutes
  • Category: Dinner
  • Method: oven
  • Cuisine: American

Nutrition

  • Serving Size: 4 ounces
  • Calories: 250
  • Sugar: 1g
  • Fat: 13g
  • Saturated Fat: 2g
  • Carbohydrates: 2.5g
  • Fiber: 1g
  • Protein: 25g
  • Cholesterol: 80mg

Keywords: baked chicken, paleo, gluten free, low carb

We have a new cookbook!

Allergy Friendly Recipes for Everyone Around The Table! Pre-order here

Oh, final tid bits.

Research has shown that burning sage removes a whopping 94% of harmful bacteria in the air. It’s called smudging. Have you heard of this? Haha I dare not attempt it yet, but it does sound enticing for Spring Cleaning. Haha!

Favorite Chicken Marinade?

Cheers!

3532 shares
  • Share
  • Tweet

Categories: Dairy-Free, Egg-Free, Gluten-Free, Grain-Free, Main Dishes, Nut-Free, Oven, Stovetop, Whole30 Tags: Chicken, paleo, whole 30

More recipes you’ll love!

How to Make Shredded Chicken
bone-in chicken thighs with crispy skin in skillet with lemon slices and onions
Greek Herb Roasted Chicken with Charred Rosemary
overhead photo: hands holding parchment paper lined tray of sweet potato skins filled with chili
Ancho Chili Stuffed Sweet Potato Skins {Whole 30}
plate of shredded coconut milk chicken breast
Coconut Milk Chicken (Oven, Stove Top or Instant Pot)
Lindsay Cotter of Cotter Crunch

About Lindsay

Hi, y’all, I’m Lindsay Cotter, a Nutrition Specialist with a focus on Gluten-Free eating. I love creating delicious nourishing food that anyone can enjoy.

  • About
  • Studio
  • Shop
  • Subscribe
  • Instagram
  • Pinterest
  • Facebook
  • Twitter
  • YouTube

Have a question? Use ctrl+f or ⌘+f on your computer or the “find on page” function on your phone browser to search existing comments!

Reader Interactions

Comments

    Rate & Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

  1. Sarah

    03/15/2023 at 8:27 PM

    Hi! This looks great. Would you use boneless or bone-in chicken?

    Reply
    • Avatar photoLindsay Cotter

      03/16/2023 at 4:30 PM

      I think I used boneless for this recipe. Either way, I think boneless works best! And you get more meat. 😉

      Reply
  2. Barbara

    08/26/2022 at 6:19 AM

    I was wondering if I could make this marinade ahead of time and freeze for future use. I have a ton of fresh sage from the garden and this recipe sound wonderful

    Reply
    • Avatar photoLindsay Cotter

      08/26/2022 at 8:09 AM

      I don’t see why not! Great idea!

      Reply
  3. Kris

    07/28/2022 at 7:28 PM

    Wow this was so good, I’ve literally never left a review in my entire life but I had to. Tysm!! Will be making again for my bf’s whole family, they’ll definitely be impressed.

    ★★★★★

    Reply
    • Avatar photoLindsay Cotter

      07/30/2022 at 7:44 PM

      I’m so glad! Thanks for feedback Kris!

      Reply
  4. Nicole

    09/25/2021 at 6:55 PM

    Made this tonight and it was delicious! The recipe is very easy to follow and I love how little clean up there was after cooking.

    I doubled the marinade quantities and used whole grain Dijon, fresh sage from the garden, and lots of lemon and garlic. Instead of olives, I used capers. The result was warm yet tangy, and reminded me a little of chicken piccata.

    I paired the chicken with some roasted squash and home made eggless Caesar salad, with lots of lemon and capers. Can you tell I love lemon and capers??

    Beautiful, flavourful, easy dinner that everyone loved! Thanks, will be making again! *Chefs kiss*

    ★★★★★

    Reply
    • Avatar photoLindsay Cotter

      09/27/2021 at 8:34 AM

      Wonderful! So glad you enjoyed it Nicole. That sauce is a favorite here too. Thanks for the feedback ❤️

      Reply
  5. Jan

    01/14/2021 at 12:24 PM

    I made this recipe last night. It turned out so amazingly well! My husband and I were very impressed by the combinations of flavours.
    Will make again and will marinate for a longer period of time. Excellent recipe!!

    ★★★★★

    Reply
    • Avatar photoLindsay Cotter

      01/16/2021 at 4:12 PM

      Wonderful! Thanks for the feedback Jan! Keep me posted on when you make it again. 🙂

      Reply
  6. Mary

    11/02/2020 at 12:05 PM

    How much lemon zest? Says it’s in marinade but it’s not in recipe. Thanks

    Reply
    • Avatar photoLindsay Cotter

      11/02/2020 at 1:06 PM

      It’s optional. about 1 tsp. I added that back into recipe notes. Hope that helps! 🙂

      Reply
  7. Bob

    10/10/2020 at 6:46 AM

    Why would you preheat the oven (step #1) before you marinate the chicken for up to two hours (step #5)?

    Reply
    • Avatar photoLindsay Cotter

      10/10/2020 at 10:20 PM

      Sorry, that is only if you skip marinating. That is mistyped. Thank you for informing me!

      Reply
  8. Debi

    09/24/2020 at 6:06 AM

    This looks like a delivery recipe, however no mention of olives. What kind? How many?

    ★★★

    Reply
    • Avatar photoLindsay Cotter

      09/24/2020 at 10:43 AM

      The olives are mentioned in there. GReen olives. Is it not showing up?

      Reply
  9. Jo

    07/28/2020 at 2:22 PM

    Lovely recipe for a nice change, the olives and basil make it. Will certainly make again. Thank you

    Reply
    • Avatar photoLindsay Cotter

      07/28/2020 at 9:52 PM

      Wonderful! So glad. Thanks Jo!

      Reply
    • Avatar photoLindsay Cotter

      08/03/2020 at 10:55 AM

      You’re welcome! Thanks for letting me know!

      Reply
  10. Paul Davis

    01/08/2020 at 8:16 PM

    Delicious. Used skinfree chicken thighs and baked with carrots and onions instead of olives. Used extra marinade and chicken stock to make pan gravy. Served with steamed peas and beans. Thanks for recipe will be one of my regular monthlies now. Will try your other recipes also. Cheers

    ★★★★

    Reply
    • Avatar photoLindsay Cotter

      01/09/2020 at 5:52 PM

      Thanks so much, Paul! So glad you loved it and that it will be on your rotation!

      Reply
  11. Kristen

    10/02/2019 at 5:23 PM

    The marinade barely made enough to coat the chicken. I would double it to actually cover and have enough juice to cook any veggies you add.

    Reply
    • Avatar photoLindsay Cotter

      10/02/2019 at 8:17 PM

      Oh no, really? Did you use larger chicken thighs? You can totally double it if needed. I’ll make sure to add that in the recipe notes!

      THanks!

      Reply
      • Kristen

        10/02/2019 at 8:44 PM

        6 small ones. 1.8lbs… it didn’t turn out very flavorful so I’m not sure what happened.

        Reply
  12. Shanna

    09/27/2019 at 10:03 AM

    Hi Lindsay – by grated lemon, do you mean to zest the peel, or do you mean to literally grate a bit of the fruit?

    Shanna

    Reply
    • Avatar photoLindsay Cotter

      09/27/2019 at 11:05 AM

      either really! I just grated the lemon peel to create a zest on top. Does that make sense?

      Reply
      • Shanna

        09/29/2019 at 9:25 AM

        This was delicious! Used some chicken breast tenderloins and bought a few fancy-pants from the grocery store olive bat. Even using breast meat, the chicken was tender and the entire dish was full of flavor. Thanks, Lindsay!

        ★★★★★

        Reply
        • Avatar photoLindsay Cotter

          09/29/2019 at 2:50 PM

          Oh I love it! Thanks for feedback Shanna!

          Reply
  13. Mary

    09/05/2019 at 5:52 PM

    Do u remove chicken from marinade before cooking- which is what you do when marinade something. If you do how can you serve marinade with the cooked chicken if it had raw chicken sitting in it??

    Reply
    • Dani

      09/07/2019 at 10:34 PM

      This is my question as well. Do you add the marinade in with the chicken to cook, or reserve some that you didn’t use to marinate raw chicken?

      Thanks

      Reply
      • Avatar photoLindsay Cotter

        09/07/2019 at 11:15 PM

        Marinated first. Then reserve some do cooking. Does that make sense? Either way can’t go wrong ?

        Reply
        • Lindsay

          10/16/2019 at 2:14 PM

          I would love to use the marinade in my dish because there wasn’t enough to cover the chicken breast and reserve. You say “either way, can’t go wrong” so I am pouring some of the marinade on top to cook with the chicken and we will see how it turns out. Excited because it smells lovely!

          ★★★★★

          Reply
          • Avatar photoLindsay Cotter

            10/17/2019 at 1:45 PM

            Oh yaayy! Sounds perfect! Hope you enjoy!

  14. Fernanda

    08/21/2019 at 6:30 PM

    Really simple recipe, came out great! I had to leave my chicken in a little longer because they were bone in chicken thighs.

    ★★★★★

    Reply
    • Avatar photoLindsay Cotter

      08/22/2019 at 6:06 PM

      Thanks for the feedback Fernanda!

      Reply
  15. Gillian Elizabeth Robb

    07/14/2019 at 7:34 PM

    The chicken is in the oven, and I’m sure it will be great, but the MARINADE! Oh my goodness, I am going to put this on everything! So sage-y and fragrant and awesome. Is there anything in the world that smells as good as lemon zest and sage?? Thank you so much!

    Reply
    • Avatar photoLindsay Cotter

      07/15/2019 at 7:21 PM

      Oh i know!! I love that marinade. It’s so good in pasta too!

      Reply
  16. Sam

    05/16/2019 at 9:13 AM

    I really enjoyed this recipe. I did make a few changes like omitting the olives and salt (a family member has kidney disease so I have to limit sodium). I also used lemon sage from my herb garden and a bit more lemon juice (because I love lemons).
    I’d been looking for a recipe that I could use my lemon sage in and this one is a keeper. Thank you

    Reply
    • Avatar photoLindsay Cotter

      05/16/2019 at 11:46 AM

      I LOVE the extra lemon…lemon is the best! I’m glad it was a hit for you, thanks for the feedback:)

      Reply
  17. Bill

    01/06/2019 at 10:33 PM

    This turned out great. I like the olives. I used skinless chicken thighs. I served it with corn on the cob and green beans, and the corn was good dipped in the sauce. I will be making this again.

    ★★★★★

    Reply
    • Avatar photoLindsay Cotter

      01/06/2019 at 11:29 PM

      Oh yay! And I’m so glad you added the extra veggies! Sounds perfect bill ?

      Reply
  18. Todd

    12/09/2018 at 11:33 PM

    Flavor is op-ed better if you marinate longer. However, the loooong preamble to the actual recipe is absurd and I don’t think there could be want more ads. Are these really cooking instructions? “Blend it all together, pour over skinless chicken thighs or chicken breast, marinate for 15 minutes (or skip), and bake with green olives and extra onion slices! Then garnish with extra sage leaves, because they are so pretty”. Marinate, or skip??? Breast or thigh?? Those are almost different animals! Cook, or eat raw?
    Absurd. Lazy. If you’re going to play foodie, respect your readers, this is just an ad page

    ★★

    Reply
    • Avatar photoLindsay Cotter

      12/09/2018 at 11:39 PM

      I’m sorry you feel that way Todd. I enjoy what I do and was conveying that message to my readers. It’s a simple recipe that many of them have made and enjoy. I respect your opinion but please do it tactfully.

      Reply
      • درمان قطعی بواسیر

        12/14/2018 at 2:54 PM

        Hi! Thanks for sharing.

        ★★★★

        Reply
  19. Kelsey

    10/24/2018 at 7:24 PM

    Hi! Thanks for sharing. Tastes and smells delicious, however, it took about 45 minutes to reach 160 degrees internal temp.

    Reply
  20. vex 3

    05/11/2018 at 8:34 AM

    Good article and knowledge for me! I found a lot of information here! This article is really good for all newbie here. Thank you for sharing with us!

    Reply
  21. usps tracking

    05/10/2018 at 8:39 PM

    wow, the food is really good, i also want to try this, thank you for sharing.

    Reply
  22. Slither io

    05/04/2018 at 2:29 AM

    Thanks for the information your article brings. I see the novelty of your writing, I will share it for everyone to read together. I look forward to reading many articles from you.

    ★★★★★

    Reply
  23. happy wheels

    04/26/2018 at 5:36 AM

    Thanks for your post! I think there are many other people who are interested in them just like me! How long does it take to complete this article? I have read through other blogs, but they are cumbersome and confusing. I hope you continue to have such quality articles to share!

    Reply
  24. abcya

    03/30/2018 at 3:11 AM

    I enjoyed cooking and experimenting with new recipes. I will try the way you suggested. It’s not like I do. thank you for sharing. It will be better than what I do.

    Reply
  25. slope

    03/28/2018 at 4:12 AM

    Thanks for sharing.I hope you continue to have such quality articles to share with everyone! I believe there will be many people who share my views when they read this article from you!

    ★★★★★

    Reply
  26. flip diving

    03/08/2018 at 4:33 AM

    Thank you for your sharing. Thanks to this article I can learn more things. Expand your knowledge and abilities. Actually the article is very practical. Thank you!

    Reply
  27. Gaby Dalkin

    02/17/2018 at 9:03 PM

    Such a perfect weeknight dinner!

    Reply
  28. Stine Mari

    02/15/2018 at 6:37 AM

    What a stunning gorgeous dish, and the ingredients sound amazing!

    Reply
  29. Jennifer Farley

    02/14/2018 at 8:50 AM

    I’m totally in love with this meal! Bright, colorful, and tasty!

    Reply
  30. Ryoma Sakamoto.Japan

    02/13/2018 at 9:42 PM

    May dis Valentine bless uz wid da cupid of love & warmth of romance.
    Happy Valentines Day my dear!
    Ryoma.

    Reply
    • Cotter Crunch

      02/13/2018 at 10:52 PM

      Thank you so much friend!

      Reply
  31. Jennifer @ Show Me the Yummy

    02/13/2018 at 4:53 PM

    I have a mild obsession with olives, so gimme!!

    Reply
    • Avatar photoLindsay Cotter

      02/13/2018 at 5:33 PM

      Me too friend, me too!

      Reply
  32. Albert Bevia

    02/13/2018 at 4:32 PM

    This looks so incredible and tasty! I so love the addition of the green olives! what a great recipe 🙂

    Reply
    • Avatar photoLindsay Cotter

      02/13/2018 at 5:33 PM

      Thanks Albert! Definitely a must make dish!

      Reply
  33. Laura @ Sprint 2 the Table

    02/13/2018 at 1:41 AM

    This reminds me of the bean recipe you did, which we LOVED. Pinning to try… I actually pinned it to my new board “Recipes I’m Actually Going to Make.” Not kidding. 🙂

    Reply
    • Avatar photoLindsay Cotter

      02/13/2018 at 12:08 PM

      Which bean dip? Haha now I am curious! p.s send me your new address! Do you have one yet?

      Reply
  34. Gina @Running to the Kitchen

    02/12/2018 at 9:14 PM

    I’m always down for a one pan meal! This looks SO flavorful!

    Reply
  35. Natasha @ Salt & Lavender

    02/12/2018 at 4:48 PM

    My kinda ingredients in here!! I love a good lemon chicken recipe.

    Reply
    • Avatar photoLindsay Cotter

      02/12/2018 at 6:42 PM

      me too friend!

      Reply
  36. Jen @ feedingglutenfree.com

    02/12/2018 at 3:05 PM

    This looks fantastic! I can’t wait to make it! 🙂

    Reply
  37. Mary Ann | The Beach House Kitchen

    02/12/2018 at 2:38 PM

    I’m loving the flavors of this dish Lindsay! On my list!

    Reply
  38. Leigh Ann

    02/12/2018 at 2:37 PM

    What a delicious dinner any night of the week!

    Reply

Primary Sidebar

Lindsay Cotter of Cotter Crunch

About Lindsay

Hi, y’all, I’m Lindsay Cotter, a Nutrition Specialist with a focus on Gluten-Free eating. I love creating delicious nourishing food that anyone can enjoy.

  • About
  • Studio
  • Shop
  • Subscribe
  • Instagram
  • Pinterest
  • Facebook
  • Twitter
  • YouTube

Reader Favorites

  • photo collage of dairy-free gluten-free anti-inflammatory meal plan recipesAnti-Inflammatory Meal Plan {Gluten-Free and Dairy-Free Meals}
  • cinnamon bites in turquoise bowl, top protein ball has bite taken out to show inside texture.Cinnamon Vanilla Protein Breakfast Bites + Video
  • a bowl of curried cauliflower rice soupCurried Cauliflower Soup with Kale
  • Collage of 4 saucepans and skillets filled with 4 different varieties of gluten free roux.How to Make Gluten Free Roux for Keto Sauces + Soups
  • stack of dried orange slices on white backgroundDried Orange Slices (Oven or Dehydrator)
  • meal prep containers with overnight oatmeal and superfoodsSuperfood Overnight Oatmeal {Healthy Meal Prep 2 Ways}

Recipes by Diet

  • Dairy-Free
  • Egg-Free
  • Gluten-Free
  • Grain-Free
  • Low-Carb
  • Nightshade-Free
  • Nut-Free
  • Vegan
  • Vegetarian
  • Whole30

Recipes by Method

  • Air Fryer
  • Blender
  • Instant Pot
  • No-Bake
  • Oven
  • Slow Cooker
  • Stovetop

Recipes by Type

  • Breakfasts
  • Casseroles
  • Condiments
  • Desserts
  • Drinks
  • Main Dishes
  • Sides & Salads
  • Snacks & Apps
  • Stews & Soups

Resources & More

  • Meal Plans
  • Nutrition Guides
  • How-To
  • Quick Meals
  • Videos
  • Round Ups
  • Cookbook
  • GF Start Here
  • Instagram
  • Pinterest
  • Facebook
  • Twitter
  • YouTube
Cotter Crunch
  • About
  • Studio
  • Shop
  • Contact

© 2023 · Cotter Crunch · Disclaimer & Terms · Privacy Policy

3532 shares