Dive into this quick, healthy, and flavorful chicken turmeric recipe that’s perfect for paleo, Whole30, low-carb, and keto diets!
At the beginning of the year, I asked you guys what you wanted to see more of, and the results were clear: you’re eager to explore the wonders of turmeric, along with more Instant Pot and low-carb recipes. So, here you go—a delightful easy chicken turmeric recipe that brings together everything you’ve been craving in one simple, nourishing dish.
This culinary masterpiece begins with coconut oil sizzling in the Instant Pot, quickly followed by pieces of juicy chicken, and an invigorating spice blend of turmeric, cinnamon, and ginger. Toss in crisp Brussels sprouts, tender broccoli, and bright red pepper, and you’ve got a meal that’s not only delicious but also packed with nutrients. Plus, cooking in the Instant Pot allows you to spend more time enjoying your meal and less time in the kitchen. Trust me, your taste buds will thank you!
is this easy chicken turmeric recipe healthy?
Absolutely! This chicken turmeric recipe is not only delicious but also incredibly healthy. The use of coconut oil provides beneficial fats that can support heart health, while chicken breast offers a great source of lean protein. Coconut milk adds creaminess without the dairy, and it’s rich in vitamins and minerals. The combination of turmeric and ginger potentially brings powerful anti-inflammatory properties, making this dish a great choice for overall wellness. Packed with nutrient-dense vegetables like Brussels sprouts, broccoli, and red bell pepper, this recipe is a nutritious option for anyone looking to maintain a balanced diet.
Variations
If you want to make this easy chicken turmeric recipe a little heartier, consider adding quinoa, brown rice, or cauliflower rice to enhance the dish with extra fiber.
If you’re vegetarian or vegan, simply swap out the chicken breast for tofu or tempeh cubes, chickpeas, or lentils. All of these options will absorb the juices and spices beautifully. Just remember to adjust the cooking time!
You can also pack in more veggies if you would like—perhaps sweet potatoes, kale, or spinach for an extra boost of vitamins and minerals.
How to Make Ahead and Store
Allow the chicken to cool completely before transferring it to an airtight container. This recipe can be stored in the fridge for up to 4 days. If you don’t think you’ll be able to enjoy it in that time, it’s best to freeze it, where it will stay fresh for up to 3 months. When you’re ready to eat it, simply thaw it in the fridge overnight. You can then reheat it on the stove, in the oven, or in the microwave.
Serving Suggestions
Once your easy chicken turmeric is ready to serve, accompany it with some Baked Cilantro Lime Rice or some Air Fryer Hasselback Potatoes. If you want to keep things light, plate the chicken on a bed of greens, or serve alongside a Kale Caesar Salad.
For more turmeric-based inspiration, take a look at this Turmeric Rice, this Tumeric-Tahini Chicken Soup, or this Turmeric Oat Flour Bread.
Ingredients
- 2 tablespoons coconut oil melted and divided
- 8 ounces chicken breast cubed
- 1/2 cup light coconut milk
- 2 teaspoons tomato paste
- 1 teaspoon fresh ginger, minced
- 3/4 teaspoon ground turmeric
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Pinch of pepper
- 1 cup small Brussels sprouts trimmed (halved if large)
- 1 cup broccoli cut into very small pieces
- 1/2 red bell pepper cut into very small pieces
- Cilantro for garnish
Instructions
- Pour 1 1/2 tablespoons of the coconut oil into the Instant Pot and turn to 'Sauté' mode. Once hot, add in the chicken and cook until lightly golden brown and no longer pink inside, about 4-5 minutes.
- While the chicken cooks, whisk together the coconut milk, tomato paste, ginger, turmeric, cinnamon, salt, pepper and remaining oil until smooth. Once the chicken is cooked, pour into the Instant Pot.
- Add in the Brussels sprouts, stirring to coat with the sauce. Cover the Instant Pot, set to 'Sealing' and change to manual mode. Set it at high pressure for 1 minute.
- Once cooked, immediately do a quick release. Once the steam is released, throw in the broccoli and peppers, stirring to coat. Cover with the lid and let sit 20-25 minutes, or until the veggies are steamed.
- Garnish with cilantro and DEVOUR
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
I Was Going to Cook The Instant Pot Turmeric Chicken and Veggys On Gas Stove or Oven? and See How Comes Out, Will Let You Know. I Have No Instant Pot:( but Do Have ro Eat Gluten Free, TerriblyBad Gut:( Thenk You Sharen Hall
Hey Sharen! No worries about not having an Instant Pot, you can definitely try on the stovetop or in the oven. Just adjust the cooking times accordingly. I hope it turns out great for you! Enjoy your gluten-free meal and take care of that gut! 😊
Do you have other vegetable suggestions?
Sure, what about snap peas, zucchini, or cauliflower for some variety. I have countless recipes on the site. Enjoy cooking!