Description
A nutrient-rich dish that combines turmeric’s anti-inflammatory benefits with delicious chicken, rice, and vegetables.
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)
Instructions
- Heat olive oil in a large pan over medium heat. Add the chicken and cook until lightly browned and thoroughly cooked.
- Add the diced onion, minced garlic, and grated ginger to the pan. Stir until softened and fragrant.
- Sprinkle turmeric, paprika, salt, and black pepper over the chicken mixture. Stir well to coat.
- Pour in the rinsed rice and mix it into the chicken and spices.
- Add chicken broth and bring the mixture to a gentle boil, ensuring the rice is covered.
- Reduce the heat to low, cover the pan, and allow to cook for about 15 minutes until the rice is tender and the liquid is absorbed.
- Stir in the fresh spinach until just wilted.
- Squeeze lemon juice over the dish and adjust the seasoning to taste.
- Scoop into bowls and top with Greek yogurt if desired.
Notes
Ensure chicken is cooked to an internal temperature of 165°F. Rinse rice before cooking for fluffier results.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean