Healing golden chicken and rice with fresh turmeric, coconut milk, and ginger for a delicious and flavorful weeknight dinner
This golden chicken and rice is the perfect weeknight dinner packed with anti-inflammatory and gut soothing properties, such as:
fresh turmeric: rich in phytonutrients, contains curcumin- an active compound with strong anti inflammatory properties.
fresh ginger: contains gingerols and shogaols- both potent anti inflammatory properties. Stimulates digestion and relieves nausea + bloating.
coconut milk: rich in essential vitamins, fatty acids, and minerals
avocado: packed with fiber, nutrient dense, and healthy fats
cucumber: hydrating and micronutrient dense
Make this whenever you’re feeling like your gut needs a little extra love!!! It’s delicious, quick, and so flavorful- your body and taste buds will thank you :) Full recipe below.
Golden Chicken and Rice
chicken marinade:
2 tbsp coconut cream (sub coconut oil)
2 tbsp fresh grated turmeric (sub 2 tsp ground turmeric)
1 tbsp fresh grated ginger (sub 1 tsp ground ginger)
1 tsp garlic powder
1 tsp sweet paprika
1 tsp coriander
1/2 tsp cumin
1 tsp salt
2 tbsp honey
Zest and juice of one lime
1 1/2 lbs boneless skinless chicken thighs (or sub chicken breasts)
Marinade for 30 minutes or up to overnight. When ready to cook, heat a large skillet over medium-high heat and add olive oil to coat. Add in chicken thighs and let cook for 4-5 minutes per side, or until each side gets browned and caramelized from the honey. You want the internal temp to be 165F in the thickest part of the chicken thighs. Slice before serving.
For the golden rice:
1 tbsp coconut or olive oil
1/4 cup diced sweet onion
2 cloves garlic, minced
1 cup dry jasmine or basmati rice, rinsed
1 13.5oz coconut milk
1/2 cup water
1/2 tsp salt, or to taste
2 tbsp grated fresh turmeric
Juice of one lime
1 tbsp honey
Cracked black pepper
Start by heating a pan over medium heat. Add in coconut/olive oil, sauté onions until softened and golden. Add in garlic, stir until fragrant. Add in fresh turmeric, stir until fragrant. Add in rice, coconut milk, water, salt, lime juice, honey, and pepper, then stir well. Bring mixture to a boil, then reduce to a simmer and cover pan with a lid. Simmer covered for 15 minutes, then remove from heat and steam covered for another 10 minutes. Fluff rice with a fork and add more salt, pepper, and/or lime juice to taste.
Cucumber Avocado Salad
1 English cucumber, roughly chopped
2 hass avocados, roughly chopped
1 small green bell pepper, finely chopped
1 jalapeño, finely diced
1 bunch cilantro, finely chopped
2 tbsp fresh mint, finely chopped
Juice of one lime
1 tbsp honey
Salt, to taste
Optional: 1/4 cup roughly chopped peanuts or cashews for a nutty crunch
Combine all ingredients in a bowl and chill in the fridge before serving.
To serve
chopped fresh herbs, I used cilantro and mint
lime wedges
chopped peanuts or cashews, for crunch (optional)
Start by adding the golden rice to each plate, followed by 1-2 sliced chicken thighs, and a generous amount of the cucumber avocado salad. Garnish with herbs, a lime wedge, and optional chopped nuts. Squeeze lime wedge over everything before digging in, and enjoy!!!! Serves 3-4.
I hope you all love this golden chicken and rice with cucumber avocado salad. It’s fresh, light yet nourishing, and packed with flavor! If you make it, tag me on Instagram @abigailsapron or comment below to let me know what you think <3 Enjoy!
With love,
Abigail