Anti-Inflammatory Turmeric Chicken & Rice
This one-pan turmeric chicken and rice is warm, bright, and quietly spicy—a weeknight-friendly meal that cooks in about 30 minutes and brings together tender chicken, fragrant rice, fresh spinach, and a squeeze of lemon.
Ingredients
For the Base
- 1 lb chicken breast, cut into bite-size pieces
- 1 tbsp olive oil Can substitute with avocado oil.
For the Flavor
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tbsp grated fresh ginger Fresh ginger is recommended for best flavor.
- 1 tsp turmeric Add a small pinch for garnish if desired.
- 1 tsp paprika
- Salt and black pepper, to taste
For the Rice
- 1 cup jasmine or basmati rice, rinsed Jasmine rice gives a stickier finish.
- 2 cups low sodium chicken broth Vegetable broth can be used for a meat-free option.
Finishing
- 2 cups fresh spinach Can substitute with kale or Swiss chard.
- 1/2 lemon juice of ½ lemon Adjust to taste.
- 2 tbsp Greek yogurt for serving (optional) Can use dairy-free yogurt if desired.
Instructions
Preparation
- Heat 1 tbsp olive oil in a large pan over medium heat. Add the bite-size chicken pieces in a single layer and cook until lightly browned and cooked through, about 5–7 minutes, stirring once or twice.
- Add the diced onion, minced garlic, and grated ginger to the pan with the chicken. Stir and cook until the onion softens and the mixture is fragrant, about 2–3 minutes.
- Sprinkle 1 tsp turmeric, 1 tsp paprika, salt, and black pepper over the chicken and aromatics. Stir well to coat.
- Pour in the rinsed 1 cup rice and stir it into the chicken and spices so the rice is coated.
- Pour in 2 cups low sodium chicken broth and bring to a gentle boil. Reduce heat to low, cover, and simmer for about 15 minutes until the rice is tender and liquid is absorbed.
- Stir in 2 cups fresh spinach until wilted and squeeze the juice of ½ lemon over the dish. Adjust seasoning with salt and pepper to taste.
- Serve hot, topped with Greek yogurt if desired.
Notes
For extra color, reserve a small pinch of turmeric mixed with a teaspoon of warm water and drizzle on top before serving. Store leftovers in an airtight container for up to 3–4 days.