Turmeric Black Pepper Chicken with Asparagus
This quick and flavorful dish features tender chicken sautéed with earthy turmeric and bold black pepper, paired with crisp asparagus for a nutritious, anti-inflammatory meal. The combination of spices enhances the flavor while providing numerous health benefits. Serve it over rice, quinoa, or enjoy as a low-carb optio
Ingredients
1 lb boneless, skinless chicken breast (or thighs), cut into bite-sized pieces
1 bunch asparagus, trimmed
2 tbsp olive oil (or avocado oil)
1 tbsp fresh ginger, minced
2 cloves garlic, minced
1 tsp turmeric powder
½ tsp black pepper (freshly ground for best flavor)
½ tsp salt (adjust to taste)
1 tbsp soy sauce (or coconut aminos for a gluten-free option)
1 tsp honey or maple syrup (optional, for slight sweetness)
½ tsp red pepper flakes (optional, for heat)
Juice of ½ lemon (for brightness)
1 tbsp fresh cilantro or green onions, chopped (for garnish)
Instructions
Step 1: Prepare the Ingredients
1. Cut the chicken into bite-sized pieces and season with turmeric, black pepper, and salt.
2. Trim the tough ends of the asparagus and cut into 2-inch pieces.
Step 2: Cook the Chicken
1. Heat 1 tbsp oil in a large skillet or wok over medium-high heat.
2. Add the chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove from the pan and set aside.
Step 3: Cook the Asparagus
1. In the same pan, add the remaining 1 tbsp oil.
2. Sauté the garlic and ginger for 30 seconds until fragrant.
3. Add the asparagus and cook for 3-4 minutes, stirring frequently, until tender-crisp.
Step 4: Combine and Finish
1. Return the chicken to the pan.
2. Add soy sauce, honey (if using), and red pepper flakes. Stir well to coat everything evenly.
3. Squeeze fresh lemon juice over the dish and toss to combine.
Step 5: Serve
1. Garnish with chopped cilantro or green onions.
2. Serve warm over rice, quinoa, or enjoy as is for a low-carb meal.
Nutritional Information
Calories: 300
Protein: 35g
Carbohydrates: 10g
Fiber: 4g
Sugars: 4g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 90mg
Sodium: 450mg
Notes & Tips
Chicken Choice: Thighs offer more juiciness, while breasts keep it leaner.
Black Pepper Boost: Enhances turmeric absorption for anti-inflammatory benefits.
Veggie Swap: Substitute broccoli, green beans, or snap peas for asparagus.
Serving Suggestions:
Pair with brown rice, quinoa, or cauliflower rice for a complete meal.
Serve with a side of yogurt or tahini sauce for extra creaminess.
Storage & Reheating:
Store in an airtight container for up to 3 days.
Reheat in a pan or microwave until warmed through.
Total Time
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
This Turmeric Black Pepper Chicken with Asparagus is a quick, nourishing dish with bold flavors and great health benefits.