Anti Inflammatory Turmeric Chicken and Rice

A clean eating recovery bowl with turmeric, ginger, chicken, rice, and spinach. One pan, 35 minutes, and packed with anti-inflammatory benefits.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: Asian-Inspired, International

Calories: 392

Ingredients Equipment Method Notes

Ingredients

450 g chicken breast cut into bite-size pieces
1 tbsp olive oil
1 small onion diced
3 cloves garlic minced
1 tbsp fresh ginger grated
1 tsp turmeric
1 tsp paprika
1 cup jasmine or basmati rice rinsed
2 cups low sodium chicken broth
2 cups fresh spinach
0.5 lemon juice only
salt and black pepper to taste
2 tbsp Greek yogurt optional, for serving

Equipment

Large deep skillet or saute pan with lid
Wooden spoon or silicone spatula
Measuring cups and spoons
Sharp knife and cutting board

Method

Heat olive oil in a large pan over medium heat and add the chicken pieces. Stir for 4 to 5 minutes until lightly browned around the edges.
Add the diced onion, minced garlic, and grated ginger. Stir for 2 to 3 minutes until softened and fragrant.
Add turmeric, paprika, salt, and black pepper. Stir well to coat the chicken evenly in the spice mixture.
Pour in the rinsed rice and stir until each grain is coated with the spiced base.
Pour in the chicken broth and bring to a gentle boil.
Reduce heat to the lowest setting, cover the pan, and cook for 15 minutes without lifting the lid.
Remove the lid and stir in the fresh spinach. It will wilt within 60 seconds.
Squeeze fresh lemon juice over the pan, taste, and adjust salt and pepper.
Serve in bowls and top with Greek yogurt if desired.

Notes

Rice absorbs more flavor overnight, making this excellent for meal prep. Add a splash of water when reheating to restore texture. Chickpeas, peas, carrots, or zucchini can be added with the rice. Use chicken thighs for a juicier result.