Looking for a wholesome, easy-to-make dish that’s good for your body? Today, we’re making a Turmeric-Infused Chicken and Broccoli Stir-Fry with Quinoa. It’s packed with powerful nutrients, offers various health benefits, and is ready in under 40 minutes. This meal is a perfect balance of lean protein, fiber-rich vegetables, and a gluten-free grain.
What is Turmeric Chicken and Broccoli Stir-Fry with Quinoa?
This nutritious stir-fry features tender chicken breast slices cooked with fresh broccoli florets, all seasoned with golden turmeric, garlic, and a hint of ginger. Instead of serving it with rice, we’re pairing it with fluffy quinoa, a protein-packed seed that’s naturally gluten-free. The result is a bright, flavorful, and health-boosting meal perfect for dinner or meal prepping lunches for the week.
Health Benefits and Precautions
Benefits
Turmeric is known for its anti-inflammatory and antioxidant properties, thanks to its active ingredient, curcumin. Chicken breast is a great source of lean protein, which helps build and repair tissues. Broccoli is packed with vitamins C and K, fiber, and antioxidants. Quinoa is rich in protein, magnesium, iron, and fiber, and is ideal for those avoiding gluten.
Precautions
While turmeric is beneficial, consuming it in very large amounts might lead to stomach upset for some people. Also, if you are taking blood-thinning medication, consult your doctor before consuming large quantities of turmeric. Keep the salt and oil in moderation to maintain a heart-friendly meal.
Turmeric-Infused Chicken and Broccoli Stir-Fry with Quinoa Recipe
Ingredients
- 1 lb (450g) boneless, skinless chicken breast, thinly sliced
- 1 tablespoon ground turmeric
- 2 cups broccoli florets
- 1 cup quinoa
- 2 cups chicken or vegetable broth (for cooking quinoa)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon low-sodium soy sauce or coconut aminos
- 1/2 teaspoon black pepper
- Salt to taste
- Optional garnish: chopped cilantro, lemon wedges
Instructions
1. Cook the Quinoa
Rinse the quinoa under cold water. In a medium pot, bring the 2 cups of broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for about 15 minutes until the quinoa is fluffy and the liquid is absorbed. Remove from heat and fluff with a fork.
2. Prepare the Chicken
In a medium bowl, toss the sliced chicken breast with turmeric, a pinch of salt, and black pepper until evenly coated.
3. Stir-Fry the Ingredients
Heat 1 tablespoon of olive oil in a large skillet or wok over medium heat. Add the minced garlic and grated ginger, cooking for 30 seconds until fragrant. Add the turmeric-coated chicken and cook for about 5-6 minutes until fully cooked through, stirring often. Remove the chicken from the pan and set aside.
In the same pan, add the remaining tablespoon of olive oil and toss in the broccoli florets. Stir-fry for about 3-4 minutes, or until bright green and slightly tender. If needed, add a splash of water to help steam the broccoli.
4. Combine and Serve
Return the cooked chicken to the skillet with the broccoli. Add the soy sauce and toss everything together for another 1-2 minutes to combine. Taste and adjust seasoning if needed.
Serve the turmeric chicken and broccoli stir-fry over a bed of fluffy quinoa. Garnish with fresh cilantro and a squeeze of lemon if desired.
Final Tips
For richer flavors, marinate the chicken with turmeric and other spices for 15-30 minutes before cooking. Feel free to add other vegetables like bell peppers or snap peas for extra color and nutrients. This dish also stores well in the fridge for up to 4 days, making it perfect for healthy meal prep!
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