Health Club

Membership

Gut Healthy Ginger Turmeric Chicken Recipe

19th April 2024

This recipe combines the ancient wisdom of Ayurveda with modern culinary flair to bring you a dish that's as nourishing for the body as it is for the soul.

At the heart of this recipe are two powerhouse ingredients: ginger and turmeric. Revered for centuries in Ayurvedic tradition for their potent anti-inflammatory and digestive benefits, these aromatic spices not only lend a depth of flavour but also support overall gut health.

Paired with lean chicken breasts, this dish delivers a protein punch for a balanced and satisfying meal.

pexels-aboodi-18698259.jpg

Ingredients:

For the Chicken:

  • 4 boneless, skinless chicken breasts
  • 30ml olive oil
  • 15g grated fresh ginger
  • 15g grated fresh turmeric (or 5g ground turmeric)
  • 2 cloves garlic, minced
  • 5ml ground cumin
  • 5ml ground coriander
  • Salt and pepper to taste

For the Sautéed Greens:

  • 500g mixed leafy greens (such as kale, spinach, or Swiss chard), chopped
  • 30g ghee (clarified butter) or olive oil
  • 2 cloves garlic, minced
  • 5ml cumin seeds
  • 5ml fennel seeds
  • Juice of 1/2 lemon
  • Salt and pepper to taste

Instructions:

  1. Marinate the Chicken:
  • In a bowl, combine olive oil, grated ginger, grated turmeric, minced garlic, ground cumin, ground coriander, salt, and pepper.
  • Add the chicken breasts to the bowl and coat them evenly with the marinade.
  • Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes, or up to 2 hours for maximum flavour.
  1. Cook the Chicken:
  • Heat a heavy-bottom frying pan over medium-high heat and add a little olive oil.
  • Once the pan is hot, add the marinated chicken breasts and cook for about 6-8 minutes on each side, or until they are cooked through and golden brown.
  • Remove the chicken from the pan and let it rest for a few minutes before slicing.
  1. Prepare the Sautéed Greens:
  • In the same pan used for the chicken, add ghee or olive oil over medium heat.
  • Add minced garlic, cumin seeds, and fennel seeds to the pan and sauté for 1-2 minutes, or until fragrant.
  • Add the chopped mixed greens to the pan and sauté until they are wilted but still vibrant green, about 3-5 minutes.
  • Squeeze lemon juice over the greens and season with salt and pepper to taste. Toss to combine.
  1. Serve:
  • Serve the sliced ginger-turmeric chicken alongside the sautéed greens.
  • Garnish with additional fresh herbs or a sprinkle of sesame seeds if desired.
  • Enjoy mindfully, savouring each bite and paying attention to the flavours and textures of the meal.