Turmeric Black Pepper Chicken with Asparagus
This Turmeric Black Pepper Chicken with Asparagus is fresh, fragrant and cooked up in one pan. Featuring fresh garlic, lemon and smoked paprika for a flavor-packed dish that's ready in under 30 minutes. Gluten-free, dairy-free, egg-free.
Servings 4 servings
Calories 300kcal
Ingredients
- 1 ½ teaspoons ground turmeric
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- 2 tablespoons olive oil divided
- 1 ½ pounds boneless skinless chicken thighs (or chicken breast), cut into 1-inch pieces
- 4 cloves garlic minced
- 1 pound asparagus trimmed and cut into 2-inch pieces
- 2 tablespoons fresh lemon juice half of one large lemon
Instructions
- In a bowl, toss chicken with turmeric, black pepper, cumin, smoked paprika, and salt. Coat evenly.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken in a single layer. Cook 5–7 minutes, stirring occasionally, until browned and nearly cooked through. Transfer to a plate.
- Lower heat to medium. Add remaining tablespoon olive oil. Stir in garlic and cook for 30 seconds. Add asparagus and sauté 3–4 minutes until bright green and crisp-tender.
- Return chicken to pan. Cook 2–3 minutes, stirring, until chicken is warmed through. Add lemon juice, stir to combine and season with additional salt and pepper as desired.
- Serve with rice, cauliflower rice, quinoa, roasted sweet potatoes, or enjoy as-is.
Notes
Storage: Allow leftovers to cool then store in an airtight container in the refrigerator for up to 3 days.
Reheating: Stir over medium heat in a skillet on the stove until piping hot throughout.
Nutrition
Calories: 300kcal | Carbohydrates: 7g | Protein: 36g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 162mg | Sodium: 446mg | Potassium: 706mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1031IU | Vitamin C: 10mg | Calcium: 57mg | Iron: 5mg