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Anti-Inflammatory Turmeric Chicken & Rice

A nourishing one-pan meal featuring chicken, turmeric, ginger, rice, and spinach, perfect for weeknights and meal prep.
Prep Time 12 minutes
Cook Time 15 minutes
Total Time 30 minutes
Serving Size 4 servings

Ingredients

Main Ingredients

  • 1 lb chicken breast, cut into bite-size pieces Thighs work too for more fat and tenderness.
  • 1 tbsp olive oil (or avocado oil)
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp grated fresh ginger Substitute 1 tsp ground ginger in a pinch.
  • 1 tsp turmeric Use fresh turmeric root if you have it for a brighter flavor.
  • 1 tsp paprika Smoked paprika adds depth.
  • 1 cup jasmine or basmati rice, rinsed Brown rice can be used but will need more liquid and time.
  • 2 cups low-sodium chicken broth Or vegetable broth for a lighter profile.
  • 2 cups fresh spinach Kale can be substituted; add earlier to soften.
  • ½ fruit lemon, juiced
  • Salt to taste
  • Black pepper to taste
  • 2 tbsp Greek yogurt for serving Optional — adds creaminess and a cooling contrast.

Instructions

Cooking

  • Heat 1 tbsp olive oil in a large skillet over medium heat.
  • Add the chicken pieces in a single layer. Cook, stirring occasionally, until lightly browned and cooked through (about 4–6 minutes). Transfer chicken to a plate briefly.
  • Add diced onion to the pan and sauté until translucent, 3–4 minutes. Add minced garlic and grated ginger; cook 30–45 seconds until fragrant.
  • Return the chicken to the pan. Sprinkle 1 tsp turmeric, 1 tsp paprika, salt, and pepper over everything. Stir to coat so the spices bloom in the oil.
  • Pour in the rinsed rice and stir for 1 minute so the grains pick up the spices.
  • Add 2 cups low-sodium chicken broth and bring to a gentle boil. Make sure the rice is covered by the liquid.
  • Reduce heat to low, cover the pan, and simmer for about 15 minutes, until rice is tender and liquid is absorbed. Avoid lifting the lid too often.
  • Remove from heat and stir in 2 cups fresh spinach until wilted.
  • Squeeze the juice of ½ lemon over the dish and taste for salt and pepper adjustments.
  • Serve warm, topping each bowl with 2 tbsp Greek yogurt if you like.

Notes

Store leftovers in an airtight container for up to 3-4 days. For freezing, cool to room temperature before refrigerating.