Turmeric Chicken Breast Recipe

Turmeric Chicken Breast

This Turmeric Chicken Breast recipe is such a great detox when the Christmas season is over, and I’ve had my gluttonous fill! Introducing my go-to recipe for getting back on track to healthy living! This whole-food recipe is not only healthy and super tasty, but it’s also clean-eating at its finest and if you’re on the Whole30, you’ll love this! I like to slice up my completely cooled, cooked chicken breast and serve this with a simple salad. I do want to let you know that this recipe perfectly with cauliflower rice or quinoa for my low-carb friends, which let’s be honest here, will be everyone in January! Haha. And if you’re not about to ditch the rice, brown rice or regular white rice works well here.

Yields: Makes 2 servings
Preparation: 35 minutes
Cook time: 25 minutes
Total time: 1 hour
Category: Meal
Diet: Keto, Paleo, Low- carb, Dairy-free, Gluten-free, Whole30

INGREDIENTS:
2 boneless, skinless chicken breasts
1 tsp Fiji Joe Turmeric
a pinch of salt and pepper
1/2 tsp chopped garlic
1 tsp chopped cilantro
2 tbsp olive oil

INSTRUCTIONS:

🐔 Pat the chicken breasts dry with a paper towel then, to marinate, add Fiji Joe Turmeric, salt and pepper to your liking, the garlic and half of the cilantro (save the other half for a fresh garnish when serving). Massage the aromats into the chicken breasts for maximum flavour. Feel free to slit the breasts to have the flavor find its way through the meat. After massaging, place the chicken in a ziplock bag and leave this in the fridge for a minimum of 30 minutes. 

🥘 On a medium-low, non-stick pan, add the olive oil & wait for it to gently heat up. Place your chicken breasts on the pan to seal in all that flavor and give them a nice golden brown exterior. Turn them over after 5 minutes and let the other side brown. Drop the heat to low and cover the pan, this allows the chicken to steam in its own moisture, locking all that juicy goodness in! Did somebody say yum? Periodically check and flip the chicken breasts until they’ve reduced in size by about a fifth and are firm to the touch. Remove your cooked chicken from the pan and allow it to completely cool. 

🥗 While cooling, the heat of the chicken steams the cilantro leaving a fresh burst of flavour! Because I like my Fijian- flavours, I drizzle a bit of fresh lemon juice over the chicken just before serving, intensifying the flavor.