I soaked in every bit of this past weekend. We had a soccer game, a few birthday parties, a play date and a school function. All fun stuff and mostly nice weather, too, which is always a bonus! But also, I’m going to be gone for the next 4 weekends. It’s because I’ve got lots of fun things coming up, but that means weekdays will be even more crazy to try to cram in all the normal house/family/day-to-day stuff I get done on weekends. So being a bit lazy and lounging around was a really nice way to just chill this weekend. Now it’s Monday though, and, well, here we go. Full speed ahead! So let’s talk easy recipes. You know that’s my jam, right? Today’s easy turmeric chicken recipe has been a favorite of mine for a few years now! It’s a great go-to type of recipe to have when you get home, look in the fridge and think to yourself, now what am I going to do with that chicken? Been there. Feel ya. It’s similar in that way to my paprika chicken, which is also a quick and easy one that cooks up using this same method of cutting cubed chicken and then searing it in the skillet. And the ground turmeric and ground cumin spices for today’s recipe add so much warmth and depth to the chicken. Plus, the squeeze of fresh lemon juice adds such a bright pop at the end! (If you are a lemon lover, definitely check out my easy baked lemon chicken. Oh the sauce on that - swoon!) This turmeric spiced chicken also is: ✔️ Gluten-free ✔️ Dairy-free ✔️ Low-carb ✔️ Keto, paleo and whole 30 ✔️ Great for meal prepping And I just love that it’s only 4 ingredients and ready in 15 minutes! So let’s get cooking. If you want to jump to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Recipe Notes:
Cutting the chicken into smaller pieces helps ensure they cook evenly and more quickly. It’s a favorite trick of mine! I use boneless, skinless chicken breasts but you could also do this with boneless, skinless chicken thighs that you cut up into smaller pieces. The cayenne here is optional. It adds just a hint of heat but can definitely be left off as well.
Now, it’s been in the spotlight for a couple of years, but in case you are wondering…
What is turmeric?
Turmeric is a spice that comes from the turmeric plant. It is commonly used in Indian and Asian cuisines. Turmeric is a key spice in curry and is often used to flavor or color curry powders, mustards, butters and cheeses. It has a warm, slightly bitter taste. It’s also known for its medicinal purposes. And since I’m a health and nutrition editor, as well as a big nerd, I thought I’d highlight a few possible…
Health benefits of turmeric:
One of the key active compounds in turmeric is curcumin, which acts as an antioxidant and anti-inflammatory component. Turmeric may help with exercise-related inflammation and muscle soreness, as well as managing oxidative stress, research suggests. It has also been used for treating rheumatoid arthritis, skin cancer and digestive disorders. Some also believe it may help in depression, memory, heart disease, various cancers and boosting longevity. More research is needed in all of these areas. However, turmeric obviously has a lot to offer! Plus, it’s pretty and tasty! OK, let’s get ready to eat.
Serving Ideas:
We love serving this turmeric chicken piled onto some steamed brown rice. (White or basmati rice would be fantastic, too.) You could even serve this with some roasted potatoes (like my easy spicy roasted potatoes). Is it me or does almost everything go with roasted potatoes? Then you just need a steamed or roasted veggie side and you are set! But if you want to get more creative, you can use this easy turmeric chicken as the protein for any kind of grain and veggie bowl you can throw together. That’s what I do in my turmeric chicken bowls with rice and hummus. And these cauliflower rice bowls with turmeric chicken. So much YUM! Finally, this turmeric chicken makes a great wrap! I love doing that with leftovers — or if I’ve meal prepped this in advance. I lay out a whole wheat wrap (a spinach wrap would be pretty too). Then I add some fresh spinach or lettuce, some warmed up turmeric chicken, some pickled red onions and a few dollops of hummus. Lunch time winning right there! I hope you give this recipe a try; I think you’re gonna love it! Enjoy! XO, Kathryn P.S. Are fast and easy dinners right up your alley? Me too. Check out all of my 15-minute chicken recipes or browse my easy chicken recipes with 5 ingredients or less. Chicken: I use boneless, skinless chicken breasts but you could also do this with boneless, skinless chicken thighs that you cut up into smaller pieces. Cayenne: The cayenne here is optional. It adds just a hint of heat but can definitely be left off as well. Serving: We love serving this over steamed brown or basmati rice with a veggie side for a complete meal. It’s also a great meal prep recipe for grain bowls or wraps. Leftovers: Leftover chicken, once cooled, can be stored in a covered container in the refrigerator for up to 4-5 days. Reheat in a skillet or in the microwave.
