I know I’ve been giving you guys a lot of chicken recipes lately, but I couldn’t resist sharing this one today because it’s seriously good, and unbelievably easy. Oh, and it only has 5 ingredients. Well ok, 7, but salt and pepper don’t count. Easy peasy!
You guys know I could geek out for hours with you about anti-inflammatory eating, so it kind of blows my mind that it’s taken this long for me to think of today’s baked Ginger Turmeric Chicken. The two magic ingredients: ginger and turmeric. Bet you never guessed!
A quick refresher on why these two are rockstars:
- Contains a potent compound called gingerol which has very strong anti-inflammatory properties. When the body is in a pro-inflammatory state, disease can thrive and spread. In a non/anti-inflammatory state, it can’t – that’s where we want to be!
- Relieves nausea of any kind – motion sickness, hangover, pregnancy, flu – it’s your bestie throughout it all! Remember back when you were sick as a kid and your mum gave you ginger ale? She knew what she was doing!)
- Eases digestion – it soothes the digestive tract and helps with the elimination of intestinal gas
- Helps to reduce menstrual cramping
- May be helpful in reducing pain symptoms of arthritis (studies are somewhat inconclusive)
- It’s a root with warming properties, making it great during this cold time of year for helping us to feel more grounded
- It’s the most potent anti-inflammatory root on earth (that we know of), and because of this, is believed to be effective for helping to reduce inflammatory symptoms of arthritis and digestive disorders.
- Curcumin is the most active, most studied component of turmeric, but the root also contains over 20 anti-inflammatory compounds and volatile oils that contribute additional health benefits.
- Lots of animal studies suggest a link between turmeric and cancer prevention, as well as detoxification.
- A little goes a long way, which is good because turmeric is on the stronger-tasting side
- In addition to being helpful with reducing internal inflammation, turmeric also has anti-oxidant properties. This means it helps to keep our cells nice and healthy
While you could easily take both of these as supplements, this Easy Anti-Inflammatory Ginger Turmeric Chicken is about to prove that eating them as food is far more fun. I know it’s easy to run out of dinner ideas, especially on nights when you really don’t have the time or energy to fiddle with a million ingredients. Whether you make this one on the weekend as part of your meal prep, or mid-week, the final result certainly won’t disappoint!
As far as serving suggestions go, you could keep it super simple and slice your chicken on top of a huge salad, or roast whatever veggies you have on hand on the same pan. I enjoyed mine with sweet potatoes, broccoli, cauliflower rice (Costco for the win!), and a big scoop of pickled cabbage and beet kraut.
Easy Anti-Inflammatory Ginger Turmeric Chicken
This 5-ingredient Anti-Inflammatory Ginger Turmeric Chicken is full of flavour, spice and a hint of sweetness. Add it to your weekly meal prep routine and you’ll never say “boring chicken” again!
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 4-6 portions
- Category: dinner
- Method: bake
- Cuisine: Indian
- 1 tbsp minced or pureed fresh ginger root
- 2 tbsp turmeric paste (I used this one from Naledo)
- 2 tsp raw honey
- juice of 1 lime
- 1/2 tsp black pepper
- 1/4 tsp sea salt
- 750g boneless skinless chicken breast
- Preheat the oven to 375F and line a baking sheet with foil or parchment paper. (I chose to place a rack on top, but this is totally not necessary.)
- In a small bowl, whisk together the minced ginger root, turmeric paste, honey, lime juice, sea salt and black pepper. Pour the mixture into a large resealable bag and place the chicken breasts inside.
- Seal the bag and toss to coat. If you like, you can leave the chicken to marinate in the fridge for a few hours, but this isn’t required.
- When ready to cook, place the chicken on the baking sheet. Sprinkle with additional black pepper. Bake for 25-35 minutes depending on thickness, or until the center temperature rises above 165F.
- Once cooked, remove from the oven and let the chicken cool slightly before slicing and serving.
So tell me… what are some of your go-to weeknight dinner recipes right now?