Description
This Turmeric Chicken and Asparagus recipe is a quick, flavorful, and healthy meal featuring tender chicken thighs seasoned with anti-inflammatory turmeric and aromatic spices. Sautéed asparagus adds a fresh, crisp contrast, making this dish a perfect balanced main course that’s easy to prepare on the stovetop in under 30 minutes.
Ingredients
Scale
Chicken
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
Vegetables
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
Other
- 2 tablespoons olive oil
- Juice of 1/2 lemon
- Chopped fresh parsley for garnish
Instructions
- Season the chicken: In a large bowl, toss the chicken pieces with turmeric, cumin, garlic powder, onion powder, salt, black pepper, and optional crushed red pepper flakes until evenly coated, ensuring every piece is well flavored.
- Cook the chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, turning occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Sauté the asparagus: In the same skillet, add the remaining tablespoon of olive oil. Add the asparagus pieces and sauté for 3-4 minutes until they’re tender-crisp but still vibrant green.
- Combine and finish cooking: Return the cooked chicken to the skillet with the asparagus. Squeeze the juice of half a lemon over the mixture, stir well to combine the flavors, and cook for another 1-2 minutes to blend everything together.
- Garnish and serve: Remove from heat, garnish with freshly chopped parsley, and serve hot as a nutritious and delicious main course.
Notes
- You can substitute chicken thighs with chicken breasts for a leaner option.
- Add sliced red bell pepper or mushrooms for additional vegetables and flavor.
- Serve this dish over rice, quinoa, or cauliflower rice to make it a complete meal.
