American cuisine

Easy

Aromatic Turmeric Chicken Dinner Plate

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Aromatic Turmeric Chicken is an easy and light dinner. With a high protein chicken breast and turmeric seasoning paired with fresh vegetables and buckwheat, it is a perfect meal that is both delicious and fits your diet. Lose weight and eat healthy with this dish. This recipe is inspired by Adele’s weight loss “Sirtfood diet”.

Recipe

PRE TIME: 25 min

COOKING TIME: 15 min

TOTAL TIME: 40 min

3 SERVING

Ingredients:

1 Pound Skinless, boneless chicken breast
2 tsp. Ground turmeric
1/2 Large Lemon, juice
1 tbsp. Extra virgin olive oil + more for cooking
3 cup Baby kale (or regular kale chopped)
1/2 cup Red onion, sliced julienne
2 tbsp. Chopped fresh ginger
1 cup Buckwheat (washed)
For the salsa:
2 Medium Tomato
1 Large Thai chili, finely chopped (2 if you like spicy)
1 tbsp. Capers, finely chopped
2 tbsp. Parsley, finely chopped
1/4 Large Lemon, juice
Salt to taste
A drop of olive oil

Directions:

Pre-heat the oven to 400 °F/ 204 °C. Marinate the chicken breast in 2 teaspoons of turmeric, lemon juice, a little oil and sprinkle with salt. Leave for 10 to 15 minutes. Meanwhile prepare the salsa.

To make the salsa, chop the tomato brunoise (small diced) discarding the seeds and the pulp inside. Mix with the chili, capers, parsley, lemon juice, oil and salt.

Heat an ovenproof frying pan until hot, then add the marinated chicken and cook for a minute or so on each side, until pale golden, then add a couple of tablespoons of water to the pan and cover with aluminum foil.

Transfer to the oven (place on a baking tray if your pan isn’t ovenproof, still cover with aluminum foil) for 10 to 12 minutes or until cooked through.

Meanwhile sauté the red onions and the ginger in a little oil, until soft but not browned, then add the kale, turn off the heat and stir for 10 seconds before setting aside in a bowl. Now once the chicken is ready remove it from the oven and leave covered to rest.

For the buckwheat boil 1.5 cups of water in a sauce pot, add a pinch of salt and finally add the buckwheat, cook for 10 minutes and after it is suggested to wash the cooked buckwheat with cold water in a strainer so to stop the carryover cooking process.