Rustic Italian Dinner

Low lactose and gluten free!

Dinner is always a challenge at our house due to my lactose and gluten intolerances and my husband having acid reflux. Coming up with tasty ideas that do not contain triggers is a challenge! As is pleasing the kids with food that looks and tastes great. With this recipe I have designed it in a way you can cater for everyone! And the real beauty of it is you can put everything in roasting pans and throw it all in the oven! No need to slave over a hot stove! The only thing you will need a pot for is the rice!

Order of cooking

  1. Firstly put pan to boil for rice
  2. Line flat baking tray with baking paper 
  3. Oil grill roasting pan
  4. Prepare vegetables as per instructions and place in oven to bake
  5. Prepare chicken and place in oven to bake
  6. Put rice in boiled water and cook
  7. Serve once all ingredients are cooked

Ingredients for Rice

2 cups basmati rice

10 cups water

Salt to taste

1 tbl dried chives

1/2 tbl dried parsley

1 tbl finely grated Parmesan 

1 tbl canola oil

Instructions for rice

  1. Boil water with salt in large pan
  2. Add rice and cook for 10 minutes or until cooked through 
  3. Drain and place rice in large bowl 
  4. Add herbs, Parmesan cheese and oil. Mix together and serve with vegetables and chicken 

Ingredients for Vegetables 

1 kg medium potatoes 

2 medium capsicums

2 medium sweet potatoes 

6 large mushrooms 

1/2 small butternut pumpkin

2 large Roma tomatoes

1 tbl dried chives

1/2 tbl dried parsley 

1 tbl dried oregano

2 tbl finely grated Parmesan cheese

3 tbl canola oil


  1. Wash and cut all the vegetables into medium chunk pieces, place in a large bowl.
  2. Add herbs, oil and Parmesan cheese.
  3. Mix until well coated
  4. Place on flat tray lined with baking paper and bake in 180 degree oven for 30-45 minutes or until vegetables are cooked.

Ingredients for chicken 

2 kg of chicken breast 

1/4 c lemon juice

1 tbl dried chives

1/2 tbl dried parsley 

1 tbl dried oregano 

2 tbl finely grated Parmesan cheese

2 tbl canola oil

Salt to taste


  1. Wash chicken breast, leave to drain for a few minutes and then pat dry with paper towels.
  2. Slice chicken into 1 cm slices and place in bowl.
  3. Add herbs, Parmesan cheese and oil.
  4. Mix until thoroughly coated.
  5. Place on oiled roast grill pan and bake in oven for 20-25 minutes or until cooked
  6. Serve with vegetables and rice.

I hope you enjoy this simple dinner!

Vicky šŸŒ¼

Vicky’s Handcrafted Designs -Facebook page

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