Anti Inflammatory Ginger-Turmeric Chicken Skillet with Zucchini
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Learn more āIngredients
4 servings
- 1 Ā½ lb boneless, skinless chicken thighs
- Ā¾ tsp fine sea salt, divided
- 2 tbsp coconut oil or avocado oil
- 2 medium zucchini (about 12 oz total), cut into Ā½-inch half-moons
- 1 tbsp fresh ginger, finely grated
- 3 cloves garlic, minced
- 1 tsp ground turmeric
- Ā½ tsp ground cumin
- 1 cup chicken broth
- 1 tbsp apple cider vinegar
- 1 tsp honey
Ingredient noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 1.8 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 1 tsp arrowroot starch
For serving
- 2 tbsp fresh cilantro or flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Season the chicken thighs on both sides with 1/2 tsp of the salt. Heat the oil in a 12-inch skillet over medium-high heat until shimmering.
- 2
Add the chicken thighs in a single layer and sear undisturbed for 5ā6 minutes, until the underside is deep golden and releases easily from the pan. Flip and sear the second side for 4ā5 minutes, until golden. Transfer the chicken to a plate ā it will not be fully cooked through yet.
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