Golden Turmeric Chicken and Rice

A fragrant one-skillet chicken dish seasoned with ground turmeric and cumin, cooked alongside fluffy rice and fresh spinach.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 3
• Cuisine: Middle Eastern
• Difficulty: Easy

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Low-FODMAP
• High-Protein
• Low-Fat
• Low-Sugar
• Low-Saturated-Fat
• Low-Calorie

Tags

• one-pot
• quick
• comfort food
• healthy

Ingredients

• 1 pound chicken thighs (boneless, skinless, cut into bite-sized pieces)
• 1 cup white rice (uncooked)
• 2 cup low-FODMAP chicken broth
• 3 cup baby spinach (fresh)
• 2 tablespoon garlic-infused olive oil
• 1.5 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 0.25 teaspoon black pepper (ground)

Instructions

1. Season chicken pieces with ground turmeric, ground cumin, salt, and black pepper.
2. Heat garlic-infused olive oil in a deep large skillet with a lid over medium-high heat. Add seasoned chicken and sear for 4 minutes until lightly browned on all sides.
3. Stir in uncooked white rice and toast for 1 minute in the spiced oil.
4. Pour in low-FODMAP chicken broth, bring to a boil, then immediately cover with the lid and reduce heat to low. Simmer undisturbed for 15 minutes until rice is tender and chicken reaches 165 degrees F.
5. Remove lid, gently fold in fresh baby spinach until wilted from the residual steam, and serve hot.

Notes

Using dedicated allium-free low-FODMAP chicken broth ensures full flavor without triggering digestive distress.

Nutrition (per serving)

• Calories: 470
• Protein: 34 g
• Carbohydrates: 49 g
• Fat: 14 g
• Fiber: 2.5 g
• Sodium: 840 mg
• Saturated Fat: 2.8 g
• Sugar: 1.2 g
• Cholesterol: 110 mg