Turmeric Chicken & Rice Bowl
30 minLow FODMAPHigh proteinSteady energyGluten-freeFollicular phaseLess inflammationStovetopAnti-inflammatoryEveryoneDairy-freeGut health
Servings:
2
·
Ingredients
- —2 Chicken breast, boneless skinless, raw
- —1 tsp Turmeric, ground
- —1 tsp Cumin seed
- —1 cup Basmati rice, dry
- —2 cup Spinach, raw
- —1 Carrots, raw
- —2 tbsp Olive oil
- —Lemon, salt
Method
- 01Rub the chicken all over with turmeric, cumin and salt. The spices give both flavour and a beautiful golden colour when searing.
- 02Rinse the rice and add water in a 1:1.5 ratio. Bring to a boil, reduce to the lowest heat, cover and cook for 15 minutes until all the water is absorbed.
- 03Heat a pan over medium heat. Sear the chicken for 6 minutes per side until golden. Rest for 3 minutes — this keeps the chicken juicy. Slice across the grain.
- 04Plate the rice, fresh spinach, grated carrot and sliced chicken. Drizzle with olive oil and lemon juice — they tie all the flavours together.
Why this works
Curcumin reduces silent inflammation tied to insulin resistance; lean chicken supplies branched-chain amino acids for muscle preservation after 40.
Nutrition (per serving)
644
kcal
41.8g
protein
18.4g
fat
79.8g
carbs