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
- Total Time: 40 mins
- Yield: 4-6 portions 1x
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!
- 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.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: dinner
- Method: bake
- Cuisine: Indian
So tell me… what are some of your go-to weeknight dinner recipes right now?
13 thoughts on “Easy Anti-Inflammatory Ginger Turmeric Chicken”
Can I just use turmeric powder instead of turmeric paste?
I think you probably could! The nice thing about the paste is that it helps to make the coating a little easier to spread (kind of like a marinade), but you could easily fix this by adding a little drizzle of olive oil or melted coconut oil to your turmeric + ginger mixture before putting it on the chicken. Let me know how it turns out!
I found a recipe and made some myself and it worked out perfectly! The chicken is currently marinating. SO looking forward to dinner tonight! 🙂
Look at you!!! That’s fantastic. Enjoy!
DELICIOUS! I just finished eating dinner with my husband and I had to comment – this chicken is amazing! I made my own turmeric paste (turmeric, water, pepper, coconut oil) and made the recipe as is. I served it with steamed broccoli, rosemary roasted sweet potatoes, and pickled wild leeks (a farmers’ market purchase from the summer) – holy hannah was it delicious! Def adding this to the weekday rotation!
Aw this makes me so happy to hear, and I’m so impressed that you went through the effort of making your own turmeric paste too! Isn’t it awesome stuff?! Your meal sounds absolutely fantastic, and now you’ve actually got me wanting to pickle some leeks because I’ve been making a ton of kimchi lately and need to diversify a bit! I’m so grateful for the recipe rating. Thank you so much!
This looks great did you make your own pickled cabbage and beet kraut or is it something easy to find at the store? Thanks! 🙂
Hi Laura! I Made my own for this recipe, but you can definitely find it in grocery stores if you don’t want to go through the process of doing it yourself. Check out the fermented foods section (probably located near the dairy products and eggs). Wildbrine has a purple cabbage kraut that I like, and Karthein’s Organic also has a beet + ginger version that’s really nice too!
Wow this looks rly great! Yummy 😋
This looks so good! Is it good on any other meats?
Hi Suzanne! Yes, you could definitely use this in other recipes! It’d be a great marinade for other poultry, and I’ve also used a very similar one on fish (salmon and mahi mahi, but you could put it on shrimp skewers too!) Hope that gives you some ideas. 🙂
Thanks for sharing! Does the marinade keep long?
Thanks Vanessa! I haven’t really tested this, but I’m pretty confident it’d be fine kept sealed in the fridge for 3-4 days. You might be ok for a few more, as long as you shake it well when you’re ready to use the leftovers.