Anti-Inflammatory Turmeric Chicken & Rice
A quick, one-pan meal combining anti-inflammatory turmeric and ginger with chicken, rice, and spinach, all seasoned for a flavorful and nutritious dish.
Ingredients
Main Ingredients
- 1 lb chicken breast, cut into bite-size pieces Can substitute chicken thighs for juicier meat.
- 1 tbsp olive oil For browning the chicken.
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tbsp grated fresh ginger Fresh ginger preferred.
- 1 tsp turmeric Can substitute with curry powder but expect different spices.
- 1 tsp paprika
- 1 cup jasmine or basmati rice, rinsed Rinse until water runs clear.
- 2 cups low sodium chicken broth
- 2 cups fresh spinach To be wilted in at the end.
- ½ lemon Juice of For brightening flavors.
- Salt and black pepper, to taste
- 2 tbsp Greek yogurt for serving (optional) Adds creaminess.
Instructions
Preparation
- Heat 1 tablespoon of olive oil in a large pan over medium heat.
- Add the bite-size chicken pieces and cook until lightly browned on the outside and cooked through, about 5–7 minutes.
- Push the chicken to one side or remove briefly, then add the diced onion, minced garlic, and grated fresh ginger. Cook until the onion is softened, about 2–3 minutes.
- Sprinkle 1 teaspoon turmeric, 1 teaspoon paprika, and a pinch of salt and black pepper over the chicken and aromatics. Stir thoroughly to coat.
- Add the rinsed rice and stir to combine. Toast the rice for about 30–60 seconds.
- Pour in 2 cups of low sodium chicken broth and bring to a gentle boil.
- Reduce heat to low, cover tightly, and cook for about 15 minutes, or until the rice is tender and the liquid has been absorbed.
- Squeeze the juice of ½ lemon over the dish and adjust salt and pepper as needed.
- Scoop into bowls and top with Greek yogurt if desired.
Notes
Cool and store in an airtight container for up to 4 days. Can freeze for up to 3 months. Reheat with a splash of broth to refresh grains.