Description

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

Scale

For the Chicken

1 lb chicken breast, cut into bite-sized pieces
2 tablespoons olive oil

For the Aromatics

1 small onion, diced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated

For the Spice Blend

1 teaspoon ground turmeric
1 teaspoon paprika
¾ teaspoon salt (adjust to taste)
½ teaspoon black pepper

For the Rice

1 cup jasmine or basmati rice, rinsed

For the Broth

2 cups low sodium chicken broth

For the Green Goodness

2 cups fresh spinach

For Finishing

Juice of ½ lemon
Optional: ½ cup Greek yogurt for serving
Optional: Fresh parsley for garnish

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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.
Add a splash of broth when reheating to keep rice moist.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop, One-Pan
Cuisine: American

Nutrition

Serving Size: 1 serving (¼ of recipe)
Calories: 420 kcal
Sugar: 3 g
Sodium: 480 mg
Fat: 14 g
Saturated Fat: 2 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 3 g
Protein: 35 g
Cholesterol: 85 mg