Anti-Inflammatory Turmeric Chicken & Rice

introduction

This dish is warm, simple, and helps reduce inflammation with turmeric and ginger. It uses chicken, rice, spinach, and lemon for bright flavor. If you enjoy warm, spiced chicken and rice, you may also like the honey BBQ chicken rice on our site.

why make this recipe

This meal is quick and comfy. Turmeric and ginger have anti-inflammatory benefits. The recipe uses easy pantry items and cooks in one pan. You get protein, whole grains, and greens in one bowl.

how to make Anti-Inflammatory Turmeric Chicken & Rice

Cut the chicken into bite-size pieces. Brown the chicken in olive oil. Add onion, garlic, and ginger and cook until soft. Stir in turmeric and paprika so the spices coat the chicken. Add the rinsed rice and pour in chicken broth. Cover and simmer until the rice is cooked. Stir in spinach until it wilts and finish with lemon juice. Serve with a spoon of Greek yogurt if you like.

Ingredients :

• 1 lb chicken breast, cut into bite-size pieces
• 1 tbsp olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 tsp turmeric
• 1 tsp paprika
• 1 cup jasmine or basmati rice, rinsed
• 2 cups low sodium chicken broth
• 2 cups fresh spinach
• Juice of ½ lemon
• Salt and black pepper, to taste
• 2 tbsp Greek yogurt for serving (optional)

Directions :

1. Heat olive oil in a large pan over medium heat. Add chicken and cook until lightly browned and cooked through.
2. Add diced onion, minced garlic, and grated ginger. Stir until softened and fragrant.
3. Sprinkle turmeric, paprika, salt, and pepper over the chicken. Stir well to coat.
4. Pour in the rinsed rice and stir it into the chicken and spices.
5. Pour in chicken broth and bring to a gentle boil, ensuring the rice is covered.
6. Reduce heat to low, cover, and cook about 15 minutes until rice is tender and liquid is absorbed.
7. Stir in fresh spinach until wilted.
8. Squeeze lemon juice over the dish and adjust seasoning to taste.
9. Scoop into bowls and top with Greek yogurt if desired.

how to serve Anti-Inflammatory Turmeric Chicken & Rice

Serve warm in bowls. Add a spoonful of Greek yogurt on top for creaminess. A simple side salad or steamed vegetables go well with it. Finish with extra lemon if you like more brightness.

how to store Anti-Inflammatory Turmeric Chicken & Rice

Cool the dish to room temperature before storing. Keep in an airtight container in the fridge for up to 3 days. For longer storage, freeze in a freezer-safe container for up to 2 months. Reheat gently on the stove with a splash of water or broth, or microwave until hot.

tips to make Anti-Inflammatory Turmeric Chicken & Rice

• Rinse the rice to remove extra starch and keep the rice light.
• Cut chicken into even pieces so it cooks evenly.
• Use low-sodium broth to control salt.
• Stir gently after cooking to keep rice from breaking.
• Taste and add more lemon or salt at the end for best flavor.

variation (if any)

• Add chopped bell pepper or peas with the onion for more color.
• Use brown rice instead of white; increase liquid and cook time as needed.
• Swap chicken for firm tofu to make it vegetarian (use vegetable broth).

FAQs

Q: Can I use chicken thighs instead of breast?
A: Yes. Thighs stay juicier and work well. Cook until they are done.

Q: Is turmeric safe for everyday use?
A: In food amounts, turmeric is safe for most people. If you take medicine or have health issues, check with your doctor.

Q: Can I make this in a rice cooker or Instant Pot?
A: Yes. Brown the chicken and aromatics first, then add rice, spices, and broth and cook according to your device directions.

Q: How do I keep the spinach from getting mushy?
A: Add spinach at the end and stir just until it wilts. Serve right away for best texture.

Anti-Inflammatory Turmeric Chicken & Rice

• Author: arianarecipes
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Healthy, High Protein

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Description

A warm and comforting dish that combines chicken, rice, spinach, and bright flavors of lemon, turmeric, and ginger for a nutritious meal.

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Ingredients

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• 1 lb chicken breast, cut into bite-size pieces
• 1 tbsp olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 tsp turmeric
• 1 tsp paprika
• 1 cup jasmine or basmati rice, rinsed
• 2 cups low sodium chicken broth
• 2 cups fresh spinach
• Juice of ½ lemon
• Salt and black pepper, to taste
• 2 tbsp Greek yogurt for serving (optional)

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Instructions

1. Heat olive oil in a large pan over medium heat. Add chicken and cook until lightly browned and cooked through.
2. Add diced onion, minced garlic, and grated ginger. Stir until softened and fragrant.
3. Sprinkle turmeric, paprika, salt, and pepper over the chicken. Stir well to coat.
4. Pour in the rinsed rice and stir it into the chicken and spices.
5. Pour in chicken broth and bring to a gentle boil, ensuring the rice is covered.
6. Reduce heat to low, cover, and cook about 15 minutes until rice is tender and liquid is absorbed.
7. Stir in fresh spinach until wilted.
8. Squeeze lemon juice over the dish and adjust seasoning to taste.
9. Scoop into bowls and top with Greek yogurt if desired.

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Notes

For added creaminess, serve with a spoonful of Greek yogurt. Pair with a simple side salad or steamed vegetables.

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Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 3g
• Sodium: 550mg
• Fat: 10g
• Saturated Fat: 1.5g
• Unsaturated Fat: 8.5g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 4g
• Protein: 30g
• Cholesterol: 70mg