Skillet Turmeric Chicken and Rice

My New Year’s resolution is to eat more foods with turmeric to benefit from its potential health properties. 

According to Wikipedia “Turmeric and especially its most active compound curcumin have many scientifically-proven health benefits, such as the potential to prevent heart disease, Alzheimer's and cancer. It's a potent anti-inflammatory and antioxidant and may also help improve symptoms of depression and arthritis.” 

This Skillet Turmeric Chicken and Rice looks yummy and so easy to make. Serves 4


Ingredients:

4 skinless boneless chicken breasts  (about 2 lb)
1 Tablespoon unsalted butter
1 1/2 teaspoon turmeric
2 cloves garlic, minced
2 plum tomatoes, chopped or 6 oz cherry tomatoes, halved
2 carrots, diced
4 cups spinach, roughly chopped
3 scallions, sliced white and green ends divided.
2 teaspoons yellow curry powder
1/2 teaspoon ground cinnamon
1/2 teaspoon cumin
1 cup jasmine or basmati rice
1 Tablespoon light soy sauce
2 cups chicken broth

Directions:

Melt butter over medium high heat and add turmeric. Add chicken to pan and cook until browned, about 6 minutes. Flip and cook other side until browned an additional 6 minutes. Place on paper towel-lined plate. Add garlic, tomatoes, carrots, spinach, white scallion slices and spices to pan. Cook 2 minutes, stirring frequently. Add rice to pan and cook another 1 minute. Place chicken on top of rice followed by the broth and soy sauce. Bring to a boil then reduce heat to a low simmer and cover. Cook 30-35 minutes, or until rice is cooked and chicken’s internal temperature reaches 160F. Garnish with green scallions. Easy Peasy!