Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, sliced
- 1 tbsp ground turmeric
- 1 tsp ground cinnamon
- 1 tsp black pepper
- 2 tbsp olive oil
- 1 cup brown rice, uncooked
- 2 cups vegetable broth
- 1 head broccoli, cut into florets
- 1 medium carrot, finely diced
- 2 cloves garlic, minced
- 1 tbsp fresh lemon juice
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Rinse brown rice and set aside.
- In a large bowl, toss chicken with turmeric, cinnamon, black pepper, 1 tbsp olive oil, and salt.
- Heat remaining olive oil in a large skillet over medium-high heat. Cook chicken 5–6 minutes until golden and cooked through. Remove and set aside.
- In same skillet, sauté garlic and carrot 2 minutes. Add rice and toast 1 minute.
- Pour in vegetable broth, bring to boil, cover, reduce heat, and simmer 20 minutes.
- While rice cooks, steam broccoli 5–7 minutes until tender-crisp.
- Once rice is done, fluff with fork and stir in lemon juice. Layer chicken and broccoli over rice.
- Garnish with cilantro and serve warm.
Notes
- For extra anti-inflammatory power, add ½ tsp ginger powder to chicken marinade.
- Brown rice can be swapped for quinoa for a gluten-free, higher-protein option.
- Keto alternative: Replace rice with cauliflower rice and use chickpea flour in marinade.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Sautéing, boiling, steaming
- Cuisine: Mediterranean-Inspired
- Diet: Gluten-Free, Dairy-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 352 Kcal
- Sugar: 3g
- Sodium: 268mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 62mg
