1. Combine the gluten-free flour, salt, and pepper in a medium bowl then dredge each chicken piece and shake off any excess.
2. Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat and add chicken to sear, about 4 minutes per side, being careful not to overcrowd the pan. Add extra olive oil and sear in batches if necessary. Remove chicken to a plate once browned.
3. Reduce the heat to medium and add another tablespoon of olive oil. Add the garlic and cook for about 30 seconds to soften but not brown, then add the wine and water. Increase the heat to medium-high and cook to reduce the volume by half, about 3 minutes.
4. Place the vegetables into the pan and cook until warmed through, about 2 minutes, then stir in the butter until melted.
5. Nestle the chicken and add any accumulated juices back into the pan with the vegetables, then reduce the heat to medium-low and simmer, uncovered, until the chicken is cooked through, approximately 5-6 minutes per side. Flip the chicken after 5 minutes and monitor for doneness using an instant-read thermometer (165°F for breast meat, 175°F for dark meat).
6. Before removing the chicken from the pan taste the sauce, adding extra salt or pepper if desired.
7. Transfer the chicken to a cutting board and continue to reduce the pan liquid by half over high to medium-high heat. Cut the chicken into thin strips, against the grain of the muscle fibers and divide evenly among plates. Top each serving with the pan sauce and marinated vegetables. Serve over Natural Grocers Brand Bulk Organic Rice, cauliflower rice, gluten-free pasta, or with a side of greens if desired.

1. Preheat the oven to 350° F. Prepare a 9-inch cake pan by placing a round piece of parchment paper on the bottom of the pan then coat the parchment and sides of the pan with a bit of olive oil and gluten-free flour.
2. Whisk together the flour, salt, and baking powder in a medium bowl and set aside.
3. In another large bowl, beat together the olive oil, milk, eggs, lemon juice, zest, and vanilla using a stand mixer or hand-held mixer.
4. Add the sugar to the wet ingredients and beat on high speed until well combined.
5. Reduce the speed to low and mix in the flour mixture ½ cup at a time, just until the flour is blended. Do not over mix.
6. Pour into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted into the middle comes out clean.
7. Allow the cake to cool in the pan for 15 minutes, then remove it by flipping it gently onto a serving plate. Let the cake cool completely for at least an hour before slicing. Serve as is or add additional toppings as desired. Leftover cake can be refrigerated, but bring back to room temperature before serving.

Note: Natural Grocers Brand Bulk ingredients are packaged in a plant that processes gluten.