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One Pan Turmeric Lemon Chicken and Rice + more well-balanced meal ideas

  • Author: Lindsay Pleskot
  • Prep Time: 5 minutes
  • Cook Time: 45 minutes
  • Total Time: 50 minutes
  • Yield: 2 1x


Along with all of the other delicious Plate Method meals in this post, this flavor packed meal has it all – juicy chicken thighs for protein, turmeric infused rice for your carbohydrate, and iron-rich kale for your daily dose of greens! Enjoy


  • 1 lb chicken thighs, boneless and skinless
  • Sea salt and freshly-cracked pepper
  • 2 tsp olive oil
  • 1 large shallot, minced
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1 large head of curly kale, torn into bite sized pieces (thick middle stems removed)
  • 1 cup of brown rice
  • Juice and zest of 1 lemon
  • 2 cups chicken stock, low sodium
  • 1 cup 0% plain Greek yogurt
  • 4 tsp olive oil for drizzling at the end


  1. Salt and pepper both sides of the chicken.
  2. Heat the oil in a medium sized frying pan for 1-2 minutes until hot. Add the chicken and sear for about 2-3 minutes on each side, allowing the edges to brown.
  3. Remove the chicken from the pan and place on a plate.
  4. Add the shallot to the pan and sautée for 2-3 minutes until it becomes translucent.
  5. Add the cumin, turmeric, and kale. Stir around and let the spices brown for 1-2 minutes until they become fragrant.
  6. Add the rice, lemon juice and zest, and chicken stock. Place the chicken back on top of the mixture. Place a lid on the pan and reduce heat to a low simmer.
  7. Simmer for 30-45 minutes until all of the chicken stock has been absorbed and the rice is cooked.
  8. Remove from heat and divide the Greek yogurt and olive olive between the dishes.
  • Category: Main Dishes
  • Method: Stove Top
  • Cuisine: Indian, North American

Keywords: one pan, easy

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