Anti-Inflammatory Turmeric Chicken & Rice Recipe
This Anti-Inflammatory Turmeric Chicken & Rice recipe combines tender chicken, aromatic spices, and nutritious spinach to create a wholesome, flavorful one-pan meal. Rich in turmeric and ginger, it supports inflammation reduction while delivering comforting warmth and satisfying textures. Perfect for a healthy weeknight dinner, it balances protein, grains, and greens in a simple stovetop preparation.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- 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 (optional)
Instructions
- Cook the chicken: Heat olive oil in a large pan over medium heat. Add the chicken pieces and cook them, stirring occasionally, until they are lightly browned and cooked through, about 5-7 minutes.
- Sauté aromatics: Add the diced onion, minced garlic, and grated ginger to the pan with the chicken. Stir continuously and cook for about 2-3 minutes until the onions soften and the mixture becomes fragrant.
- Add spices and seasoning: Sprinkle turmeric, paprika, salt, and black pepper over the chicken and aromatics. Stir well to evenly coat the chicken with the spices, allowing their flavors to meld.
- Add rice: Pour the rinsed jasmine or basmati rice into the pan. Stir thoroughly to integrate the rice with the spices and chicken mixture.
- Add broth and cook rice: Pour in the low sodium chicken broth, making sure the rice is fully submerged. Bring the mixture to a gentle boil over medium heat.
- Simmer and cook covered: Reduce the heat to low, cover the pan with a tight-fitting lid, and let it cook for about 15 minutes, or until the rice is tender and the liquid is fully absorbed.
- Incorporate spinach: Once the rice is cooked, stir in the fresh spinach and cook for an additional 1-2 minutes until the spinach wilts.
- Add lemon juice and adjust seasoning: Squeeze the juice of half a lemon over the dish and taste. Adjust salt and pepper as needed for your preference.
- Serve with optional yogurt: Scoop the turmeric chicken and rice into bowls and top with a dollop of Greek yogurt if desired to add creaminess and balance flavors.
Notes
- You can substitute kale or Swiss chard for the spinach if preferred.
- Using low sodium chicken broth helps control the salt level; adjust salt accordingly.
- For a spicier kick, add a pinch of cayenne pepper when adding turmeric and paprika.
- Leftovers keep well in an airtight container in the fridge for up to 3 days.
- Greek yogurt topping is optional but adds a nice creamy texture and extra protein.
Keywords: turmeric chicken, anti-inflammatory recipe, chicken and rice, healthy dinner, one-pan meal, turmeric rice, ginger chicken
