GERD Friendly Ginger-Turmeric Baked Chicken Breasts with Brown Rice & Carrots

Total time1 hr 25 min

Prep time15 min

Cook time50 min

GERD Friendly Ginger-Turmeric Baked Chicken Breasts with Brown Rice & Carrots

Warm, golden, and deeply satisfying, this baked chicken dish brings together anti-inflammatory spices and wholesome whole grains in a way that feels genuinely nourishing rather than restrictive. Ginger and turmeric do a lot of the heavy lifting here — they add real depth and a subtle heat without the acidic burn that tomatoes, citrus, or vinegar can trigger for people managing reflux. The spice paste is rubbed directly onto the chicken and left to absorb for 20 minutes before baking, so every bite is fragrant and flavorful all the way through. Tender roasted carrots round out the pan, and the whole thing comes together in one baking dish with minimal cleanup. Brown rice cooked in low-sodium chicken broth serves as a gentle, filling base that won't aggravate a sensitive stomach the way refined carbs or heavy sauces sometimes can. It makes four generous servings, so it's a smart choice for a weeknight dinner that leaves you with leftovers worth looking forward to. A little fresh parsley on top adds a pop of color and brightness without tipping the dish into anything acidic.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the rice

1 ½ cups long-grain brown rice
3 cups low-sodium chicken broth
Butcher's Organic Chicken Bone Broth Wegmans Organic Chicken Bone Broth Bell & Evans Air Chilled Organic Chicken Bone Broth
Fond Chicken Bone Broth, 14 fl oz
See all

For the chicken and carrots

4 boneless, skinless chicken breasts (about 6 oz each)
3 tbsp olive oil, divided
1 tbsp fresh ginger, finely grated
1 tsp ground turmeric
½ tsp ground cumin
½ tsp salt
1 lb carrots, peeled and cut into 1-inch pieces

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Combine 2 tbsp of the olive oil, the grated ginger, turmeric, cumin, and salt in a small mixing bowl and stir into a smooth paste.
2
Place the chicken breasts in a 9×13-inch baking dish. Rub the spice paste evenly over all sides of each breast. Let the chicken sit at room temperature for 20 minutes while the oven heats.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!