Anti-Inflammatory Turmeric Chicken & Rice
Anti-Inflammatory Turmeric Chicken & Rice made with tender chicken breast, fresh ginger, garlic, and vibrant turmeric. A nourishing one pan dinner packed with flavor, protein, and wholesome ingredients.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean-Inspired
- Diet: Gluten Free
Ingredients
1 lb chicken breast, cut into bite-size pieces
1 tbsp olive oil
1 small onion, diced
3 cloves garlic, minced
1 tbsp grated fresh ginger
1 tsp turmeric
1 tsp paprika
1 cup jasmine or basmati rice, rinsed
2 cups low sodium chicken broth
2 cups fresh spinach
Juice of ½ lemon
Salt and black pepper, to taste
2 tbsp Greek yogurt (optional, for serving)
Instructions
Heat olive oil in a large skillet over medium heat. Add chicken pieces and cook until lightly browned and cooked through.
Add diced onion, garlic, and grated ginger. Sauté until softened and fragrant, about 2–3 minutes.
Sprinkle turmeric, paprika, salt, and black pepper over the chicken. Stir well to evenly coat.
Add the rinsed rice and stir to combine with the chicken and spices.
Pour in the chicken broth and bring to a gentle boil, making sure the rice is fully submerged.
Reduce heat to low, cover, and cook for about 15 minutes, or until rice is tender and liquid is absorbed.
Stir in fresh spinach and cook until wilted.
Squeeze fresh lemon juice over the dish and adjust seasoning as needed.
Serve warm, topped with a spoonful of Greek yogurt if desired.
Notes
For extra anti-inflammatory benefits, add a pinch of black pepper to enhance turmeric absorption.
Substitute brown rice (increase cooking time and broth slightly).
Add carrots or bell peppers for more vegetables.
Store leftovers in the refrigerator for up to 4 days — perfect for meal prep.
