Turmeric Ginger Chicken Rice Skillet 
This one-pan chicken dish is mighty tasty, and wonderful for a quick Dinner or Meal Prep idea!
TURMERIC has been shown to dramatically increase the antioxidant capacity inside our bodies. Oxidative damage is believed to be one of the culprits behind early aging and many diseases. Turmeric also contains natural anti-inflammatory compounds!
GINGER has incredible infection-fighting abilities and can help clear congestion.
Ginger isn’t just a great spice to turn to when you’re already sick, it can actually help to keep you from getting sick in the first place! It’s gingerol compounds lower our risks of multiple infections.
Makes 5-6 servings
Ingredients:
- 1.5 lb. chicken tenders
- 2 tsps ground turmeric, divided
- 3 Tbsps olive oil, or avocado oil, divided
- 1 tsp ground ginger
- 1 tsp ground mustard
- juice of 1 small fresh lemon
- 2 Tbsps raw honey
- sea salt and freshly ground black pepper, to taste
- 2 medium yellow onions, finely chopped
- 4 fresh garlic cloves, minced
- 2 cups cooked brown rice, or cooked quinoa
- 1 cup fresh or frozen (thawed) organic corn
- lemon slices, to garnish
Instructions:
Place your chicken tenders in an airtight container with 1 Tablespoon oil, 1 tsp turmeric powder, ginger powder, ground mustard seed, fresh lemon juice, honey, sea salt and pepper.
Mix/toss to coat well, then refrigerate and allow to marinate for at least 30 minutes (overnight is best).
Remove from the refrigerator 10 minutes before cooking.
Heat 1 Tablespoon oil in a large skillet over medium-high heat.
Add chicken and cook undisturbed for about 6 minutes, or until the chicken pieces easily release from the pan. Flip your chicken tenders and cook on the other side until nicely browned, and cooked through, about 4 minutes more. Remove chicken from the pan and set aside.
Add in the remaining 1 Tablespoon oil to your skillet and sauté your chopped onions and corn for about 5 minutes, until translucent.
Add garlic and sauté for 1 minute, until fragrant.
Add in cooked rice or quinoa, remaining turmeric and cook stirring frequently for 3-4 minutes. Season with sea salt and pepper to your taste if desired.
Return your chicken to the skillet, and cook for another 2-3 minutes, until just heated through.
Garnish with lemon slices and freshly chopped parsley and enjoy!
Rachel
Category: Dinner, Food Prep, Recipes
Servings: 5-6
Ingredients
- 1.5 lb. chicken tenders
- 2 tsps ground turmeric, divided
- 3 Tbsps olive oil, or avocado oil, divided
- 1 tsp ground ginger
- 1 tsp ground mustard
- juice of 1 small fresh lemon
- 2 Tbsps raw honey
- sea salt and freshly ground black pepper, to taste
- 2 medium yellow onions, finely chopped
- 4 fresh garlic cloves, minced
- 2 cups cooked brown rice, or cooked quinoa
- 1 cup fresh or frozen (thawed) organic corn
- lemon slices, to garnish
Instructions
- Place your chicken tenders in an airtight container with 1 Tablespoon oil, 1 tsp turmeric powder, ginger powder, ground mustard seed, fresh lemon juice, honey, sea salt and pepper. Mix/toss to coat well, then refrigerate and allow to marinate for at least 30 minutes (overnight is best).
- Remove from refrigerator 10 minutes before cooking.
- Heat 1 Tablespoon oil in a large skillet over medium-high heat.
- Add chicken and cook undisturbed for about 6 minutes, or until the chicken pieces easily release from the pan. Flip your chicken tenders and cook on the other side until nicely browned, and cooked through, about 4 minutes more. Remove chicken from the pan and set aside.
- Add in remaining 1 Tablespoon oil to your skillet and sauté your chopped onions and corn for about 5 minutes, until translucent.
- Add garlic and sauté for 1 minute, until fragrant.
- Add in cooked rice or quinoa, remaining turmeric and cook stirring frequently for 3-4 minutes. Season with sea salt and pepper to your taste if desired.
- Return your chicken to the skillet, and cook for another 2-3 minutes, until just heated through.
- Garnish with lemon slices and freshly chopped parsley and enjoy!
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