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–+ servings
Anti-Inflammatory Turmeric Chicken & Rice

Delicious Anti-Inflammatory Turmeric Chicken & Rice Magic

This Anti-Inflammatory Turmeric Chicken & Rice is a nourishing, high-protein meal packed with vibrant spices and healthy ingredients.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound diced chicken breast high in protein
  • 2 tablespoons olive oil can be swapped for canola or avocado oil
  • 3 cloves minced garlic or onion powder
  • 1 tablespoon fresh ginger or ground ginger if fresh is unavailable
For the Rice
  • 1 cup jasmine or basmati rice rinsed, quinoa is a great gluten-free substitute
  • 2 cups low sodium chicken broth or vegetable broth for vegetarian-friendly version
For the Vegetables
  • 1 medium diced onion or shallots or leeks
  • 2 cups fresh spinach or kale or Swiss chard
For Flavor
  • 1 teaspoon turmeric no substitute for this ingredient
  • 1 teaspoon paprika or smoked paprika for flavor variation
  • 0.5 cups lemon juice or lime juice or vinegar
For Creaminess (Optional)
  • 0.5 cups Greek yogurt for a vegan option, use plant-based yogurt

Equipment

  • large skillet
  • measuring cups
  • measuring spoons

Method
 

Cooking Steps
  1. Heat the olive oil in a large skillet over medium heat for about 2 minutes until shimmering. Add the diced chicken breast and cook for 5–7 minutes until golden brown.
  2. Add diced onion, minced garlic, and freshly grated ginger to the pan. Stir for 3–4 minutes until the onion becomes translucent.
  3. Sprinkle in turmeric, paprika, salt, and pepper over the chicken and aromatics. Stir for about 1 minute, allowing spices to coat the chicken.
  4. Add in the rinsed rice and stir for 1–2 minutes to coat it with the spices and juices.
  5. Pour in the chicken broth, ensuring it covers the rice. Bring to a gentle boil, which should take about 3–4 minutes.
  6. Reduce heat to low, cover the skillet, and let it simmer for about 15 minutes.
  7. Remove the lid and stir in the spinach until just wilted, about 2 minutes.
  8. Squeeze lemon juice over the dish and season with additional salt and pepper to taste. Serve with Greek yogurt if desired.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 50gProtein: 35gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 500mgPotassium: 800mgFiber: 3gSugar: 2gVitamin A: 300IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

Store leftovers in airtight containers for up to 3 days. Freeze for longer storage and reheat gently, adding a splash of water.

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