Anti-Inflammatory Turmeric Chicken & Rice
This Anti-Inflammatory Turmeric Chicken & Rice is a cozy one-pan dinner made with tender chicken breast, golden turmeric rice, fresh spinach, ginger, and bright lemon. It’s flavorful, nourishing, and perfect for busy weeknights when you want comfort food that still feels light and wholesome.
Ingredients
- 1 lb chicken breast cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 small onion diced
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- ¾ teaspoon salt adjust to taste
- ½ teaspoon black pepper
- 1 cup jasmine or basmati rice rinsed
- 2 cups low sodium chicken broth
- 2 cups fresh spinach
- Juice of ½ lemon
- ½ cup Greek yogurt optional, for serving
- Fresh parsley optional, for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Add chicken pieces and cook for about 5 minutes until lightly browned.
- Add onion, garlic, and ginger. Sauté for 3 minutes until softened and fragrant.
- Stir in turmeric, paprika, salt, and black pepper. Mix well to coat the chicken evenly.
- Add rinsed rice and stir to combine with the seasoned chicken mixture.
- Pour in chicken broth and bring to a gentle boil.
- Reduce heat to low, cover, and simmer for 15 minutes until rice is tender and liquid is absorbed.
- Stir in fresh spinach and let it wilt from the heat.
- Squeeze lemon juice over the dish and adjust seasoning if needed.
- Serve warm with a dollop of Greek yogurt and fresh parsley if desired.
Notes
Rinse rice well for fluffy texture. Chicken thighs can be substituted for extra juiciness. Brown rice may be used but requires additional broth and longer cooking time. Store leftovers in an airtight container for up to 4 days.