Anti-Inflammatory Turmeric Chicken & Rice Recipe
This Anti-Inflammatory Turmeric Chicken & Rice recipe combines tender chicken breast with fragrant turmeric, paprika, and fresh ginger, cooked alongside fluffy jasmine or basmati rice and vibrant spinach. Enhanced with lemon juice and optionally topped with creamy Greek yogurt, this comforting one-pan dish is packed with bold flavors and health-boosting ingredients, perfect for a nutritious weeknight meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Low Fat
Ingredients
Scale
Protein
- 1 lb chicken breast, cut into bite-size pieces
Vegetables & Aromatics
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 2 cups fresh spinach
Spices & Seasonings
- 1 tsp turmeric
- 1 tsp paprika
- Salt and black pepper, to taste
Grains & Liquids
- 1 tbsp olive oil
- 1 cup jasmine or basmati rice, rinsed
- 2 cups low sodium chicken broth
- Juice of ½ lemon
Optional
- 2 tbsp Greek yogurt for serving
Instructions
- Cook the chicken: Heat olive oil in a large pan over medium heat. Add the bite-size chicken pieces and cook until they are lightly browned and fully cooked through, ensuring a juicy texture.
- Sauté aromatics: Add diced onion, minced garlic, and grated fresh ginger to the pan with the chicken. Stir frequently until the onions soften and the mixture becomes fragrant, releasing the depth of flavors.
- Season the chicken: Sprinkle turmeric, paprika, salt, and black pepper over the chicken and aromatics. Mix thoroughly so all pieces are well coated with the spices, which imparts the signature anti-inflammatory and smoky taste.
- Add the rice: Pour the rinsed jasmine or basmati rice directly into the pan. Stir the rice into the chicken and spice mixture, allowing the grains to be toasted lightly and infused with flavor.
- Cook with broth: Pour in the low sodium chicken broth, making sure the rice is fully covered. Bring the mixture to a gentle boil over medium heat to start the cooking process.
- Simmer: Reduce the heat to low, cover the pan, and let it cook for about 15 minutes, or until the rice is tender and has absorbed all the liquid, ensuring a perfectly cooked dish.
- Add spinach: Once the rice is cooked, stir in the fresh spinach until it wilts, adding a fresh burst of color and nutrients to the meal.
- Finish with lemon juice: Squeeze fresh lemon juice over the dish, then adjust seasoning with additional salt or pepper if needed to enhance the bright and balanced flavors.
- Serve: Scoop the turmeric chicken and rice into bowls, and optionally top each serving with a dollop of Greek yogurt for added creaminess and tang.
Notes
- Use low sodium chicken broth to control the salt content better.
- Rinsing the rice helps to prevent it from becoming sticky and promotes fluffiness.
- Fresh turmeric can be substituted for ground turmeric but adjust quantities accordingly.
- For a dairy-free option, omit Greek yogurt or use a plant-based alternative.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
Keywords: turmeric chicken recipe, anti-inflammatory recipes, chicken and rice, healthy chicken dinner, turmeric rice
