Name: Anti-Inflammatory Turmeric Chicken & Rice
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mediterranean
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)

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I make this dish most weeknights. It started as a quick plan when I had little time. I use simple spices and rice. Anti-Inflammatory Turmeric Chicken & Rice became a go-to because it cooks in one pan and feels light. I like the mild curry notes and a bright lemon finish. It works for dinner and to pack for lunch.

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I keep the ingredients on hand. I can start from raw chicken and be done in under 30 minutes. Leftovers heat well. The meal fits a steady week routine and saves time on shopping and cooking. I often top it with plain yogurt when I want cream. Kids and adults both eat it.

This recipe is a simple one-pan meal of chicken, rice, and mild spices. It tastes warm and slightly earthy from turmeric with a fresh lemon lift. People often make it for weeknight dinners or for easy meal prep. The dish pairs well with a plain salad or steamed vegetables. For a different coconut-flavored option, see the coconut chicken brothy rice recipe which shows another easy way to cook chicken with rice.

Why make this recipe

This meal saves time and uses few pans. It cooks quickly and needs one stove pan. The flavors are mild but warm, and they please many people. The recipe works with small changes to spices and vegetables. It stores and reheats well for lunches or quick dinners. You can stretch it with extra rice or greens. It fits a simple weekly plan and keeps the grocery list short. The method also helps when you want a home-cooked meal with little fuss.

How to make Anti-Inflammatory Turmeric Chicken & Rice

The cooking links the browned chicken to the rice so the flavors join. You brown the chicken first, then soften the aromatics. Next you add spices and the rice and stir so each grain gets coated. Pour in the broth and bring to a gentle boil so the rice can cook through. Then you reduce heat and let it steam until the liquid is gone. Finish by stirring in fresh greens and lemon for brightness. The result should be moist rice and tender chicken with a warm yellow color.

Ingredients

1 lb chicken breast, cut into bite-size pieces — cooks fast and stays tender.
1 tbsp olive oil — helps brown the chicken.
1 small onion, diced — adds sweetness.
3 cloves garlic, minced — gives depth.
1 tbsp grated fresh ginger — adds warmth and freshness.
1 tsp turmeric — gives color and a mild, earthy flavor.
1 tsp paprika — adds mild smoky note.
1 cup jasmine or basmati rice, rinsed — rinsing removes extra starch.
2 cups low sodium chicken broth — cooks the rice and adds flavor.
2 cups fresh spinach — folds in at the end for color and nutrients.
Juice of ½ lemon — brightens the dish.
Salt and black pepper, to taste — adjust at the end.
2 tbsp Greek yogurt for serving (optional) — adds cream and cools spice.

This list keeps things simple. You can swap the rice type, but rinse long-grain rice first. For ideas with different textures, see a crispy rice and chicken salad which uses other cooking steps.

Directions

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

Notes: Browning the chicken first gives flavor. Rinsing the rice helps it cook without getting too sticky. Keep the lid on while it simmers so the rice steams evenly. Stir in spinach at the end so it just wilts.

How to serve this recipe

Serve this meal hot in bowls or on plates. A spoon works best to get rice and chicken together. Top each bowl with a spoon of plain Greek yogurt for cream and cool contrast. Add extra lemon wedges on the side for bright acid. It fits a weeknight family dinner, a solo lunch, or a packed meal for work. For a fuller plate, serve with a green salad, steamed broccoli, or pickled vegetables. The meal pairs well with plain yogurt or a light cucumber salad.

For another creamy chicken and rice idea, check a creamy mushroom chicken wild rice soup that uses similar comfort flavors.

How to store this recipe

Cool the dish to room temperature before storing. Put into shallow airtight containers. Store in the fridge for up to 3–4 days. Reheat in a pan over low heat with a splash of water or broth to loosen the rice. For longer storage, freeze in meal-size portions for up to 2 months. Thaw overnight in the fridge before reheating. Label containers with the date. Do not refreeze once fully thawed and reheated.

Tips to make Anti-Inflammatory Turmeric Chicken & Rice

Use even-sized chicken pieces so they cook at the same rate. Do not skip rinsing the rice; it helps the texture. If the rice is underdone after 15 minutes, add a little hot broth, cover, and cook a few more minutes. Taste and adjust salt at the end. If the dish looks dry, stir in a spoon of yogurt or a splash of broth. For milder flavor, use less turmeric or swap paprika for smoked paprika.

Variation

You can swap jasmine or basmati with brown rice, but brown rice needs more liquid and longer cooking. Swap chicken for shrimp in the last 5 minutes if you want a fast seafood option. Add vegetables like peas, carrots, or bell pepper with the onions so they soften. If you prefer heat, add a pinch of red pepper flakes. Some swaps change cook time, so watch the rice and meat to avoid drying them out.

FAQs

Q: Can I use thighs instead of breast?

A: Yes. Thighs stay moist and work well. Cut to bite-size for even cook.

Q: Is this recipe spicy?

A: No. It is mild. Add chili flakes if you want heat.

Q: Can I make it vegetarian?

A: Use chickpeas or tofu and vegetable broth. Cook times may change.

Q: How do I reheat leftovers?

A: Reheat in a pan with a splash of broth or in the microwave with a cover.

Conclusion

This one-pan meal fits busy nights and simple routines. It cooks fast, stores well, and tastes mild with a bright lemon finish. For a soup version with similar spices, see Anti Inflammatory Turmeric Chicken Soup – Nyssa’s Kitchen. For meal-prep bowls and more ways to pack turmeric chicken, try Anti-inflammatory Turmeric Chicken Meal Prep Bowls (Paleo ….