Savor the Turmeric Spiced Chicken
Enjoy a scrumptious anti-inflammatory dinner featuring tender chicken thighs marinated in a vibrant turmeric and ginger mix. Paired with quinoa and steamed broccoli, this nutritious dish is not only flavorful but also packed with antioxidants and healthy fats that promote well-being and fight inflammation. Your taste buds and body will thank you!
ingredients
- 4 boneless, skinless chicken thighs
- 2 teaspoons turmeric powder
- 1 teaspoon ground ginger
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 2 cups broccoli florets
- 1 lemon, juiced
- Fresh parsley, chopped for garnish
steps
- 1.
In a bowl, combine turmeric, ginger, garlic powder, paprika, olive oil, salt, and pepper.
- 2.
Add chicken thighs to the marinade, coating them evenly. Cover and refrigerate for at least 30 minutes.
- 3.
While chicken marinates, cook quinoa. In a saucepan, bring vegetable broth to a boil and add quinoa. Reduce heat, cover, and simmer for 15 minutes until liquid is absorbed.
- 4.
In a separate pot, steam broccoli florets for about 5-6 minutes until tender.
- 5.
Preheat oven to 400°F (200°C). Place marinated chicken thighs on a baking sheet. Bake for 25-30 minutes or until cooked through.
- 6.
Fluff the quinoa with a fork and stir in lemon juice. Serve chicken on a bed of quinoa, topped with steamed broccoli, and garnish with fresh parsley.
