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Turmeric Ginger Chicken Rice Skillet Recipe

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!