Turmeric Chicken & Rice
A vibrant one-pan meal featuring tender chicken, fragrant spices, and fresh spinach, perfect for family dinners or cozy nights in.
Ingredients
Main Ingredients
- 1 lb chicken breast, cut into bite-size pieces Use lean chicken for best results.
- 1 tbsp olive oil For sautéing.
- 1 small onion, diced Finely diced for even cooking.
- 3 cloves garlic, minced Watch closely to avoid burning.
- 1 tbsp grated fresh ginger Adds flavor and warmth.
- 1 tsp turmeric For color and health benefits.
- 1 tsp paprika For a subtle sweetness.
- 1 cup jasmine or basmati rice, rinsed Rinse to improve texture.
- 2 cups low sodium chicken broth Keep it savory without excess salt.
- 2 cups fresh spinach Fold in at the end for color.
- Juice of ½ lemon lemon Brightens the dish.
- Salt and black pepper, to taste Season throughout cooking.
- 2 tbsp Greek yogurt for serving Optional for creaminess.
Instructions
Preparation
- Heat the olive oil in a large pan over medium heat.
- Add the diced onion and cook for about 3 minutes until translucent.
- Stir in the minced garlic and grated ginger, cooking for another minute.
Cooking
- Add the chicken pieces to the pan, season with salt and black pepper, and cook for 5-7 minutes until no longer pink.
- Sprinkle in the turmeric and paprika, stirring well to coat the chicken, and toast the spices for about 1 minute.
- Pour in the rinsed rice and chicken broth, stirring well. Bring to a gentle boil.
- Reduce the heat, cover the pan, and let simmer for about 15 minutes until rice is cooked and broth is absorbed.
- Stir in the fresh spinach during the last 2 minutes.
- Remove from heat, add lemon juice, and fluff with a fork.
- Serve warm with optional Greek yogurt on top.
Notes
Customize with your choice of vegetables and spices. Can be stored in an airtight container for up to 3 days.