Anti-Inflammatory Turmeric Lime Chicken

Turmeric Lime Chicken is an easy, 30-minute anti-inflammatory dinner dish made with breaded pan-fried chicken.  It can be served with fresh mango salsa, with vegetables, or in a sandwich.  

Having a busy day? Well, me too!  Need a dish that is easy to prepare for your family, yet on the tasty, healthy-ish side?  Well, have I got the perfect solution for you: this Turmeric Lime Chicken. 

It is made with simple ingredients such as chicken breasts seasoned with salt and pepper and marinated in minced garlic and lime juice.

The chicken is then breaded with a mixture of turmeric powder and panko crumbs, and finally pan-fried in vegetable oil.

It is a bold dish with a vibrant orange color — which can be served preferably with either a fresh mango salsa, any roasted or steamed vegetables of your choice, or in a sandwich.

Time is no problem in this case. This Turmeric Lime Chicken can be prepared in about 30 minutes… for the most part cooking all by itself in a skillet

It is food at its finest— a dish that can be enjoyed all year round!

Turmeric is a good-for-you spice with health benefits due to curcumin, its main active ingredient. Turmeric is known for its  anti-inflammatory and antioxidant properties, and also for giving curry its yellow color.

Both the lime and cilantro in this dish make the dish even more flavorful.

So please sit down with your family and enjoy a comforting dish with a combination of both Indian and Latin flavors.

HOW TO MAKE TURMERIC LIME CHICKEN

This dish is so easy to make that my ten and eleven-year-old kids helped me prepare it. 

Start by making 4 small cuts on the top of each chicken breast and season with salt and pepper on both sides. This will help the flavors of the marinade penetrate quicker into the meat and allow the chicken breasts to cook faster and more uniformly.

Then, mix fresh lime juice, minced garlic and chopped cilantro in a large bowl and place the chicken breasts into the marinade. Cover the bowl and let sit for about 30 minutes at room temperature.

Beat the eggs in a bowl using a fork. In another bowl, combine both turmeric powder and panko or bread crumbs.

Place each chicken breast in the beaten egg bowl and turn to cover in egg. Then coat both sides of each chicken breast with the turmeric/bread crumb mixture.

Pan-fry the chicken breasts in vegetable oil over medium heat for about 6-10 minutes per side. NOTE: It’s important to cook in batches in order to not overcrowd the skillet and lower the temperature.

Once chicken is cooked through (with no sign of pink), place onto a large plate lined with double paper towel to absorb part of the oil. Serve topped with a fresh mango salsa, roasted or steamed vegetables of  your choice, or in a sandwich.

Remember any leftovers should be covered and refrigerated for up to 2 days.

PIN & ENJOY!

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5 from 4 votes

Anti-Inflammatory Turmeric Lime Chicken

Turmeric Lime Chicken is an easy and quick anti-inflammatory dinner dish made from breaded pan-fried chicken that can be served with fresh mango salsa, vegetables, or in a sandwich.  

Course:Main Course

Cuisine:American

Keywords:chicken breast, turmeric

Prep Time 20 minutes

Servings 6

Calories326 kcal

Author Denise Browning

Ingredients

• 6 skinless, boneless chicken breasts (NOT thick) You can buy 3 thick breasts, butterfly and cut in half each to get 6.
• 4 juicy limes, halved
• salt and pepper to taste Use about 1 teaspoon salt per pound of chicken
• 3 garlic cloves, minced
• 2 TBSP cilantro (or parsley if desired)
• 2 large eggs, lightly beaten
• 1 TBSP turmeric
• 2 cups Japanese Panko (or bread crumbs)
• 4-5 TBSP vegetable oil

Instructions

• Start by making 4 small cuts on the top of each chicken breast and season with salt and pepper on both sides. This will help the flavors of the marinade penetrate quicker into the meat and allow the chicken breasts to cook faster and more uniformly. 
• Then, mix fresh lime juice, minced garlic and chopped cilantro in a large bowl and place the chicken breasts into the marinade. Cover the bowl and let sit for about 30 minutes at room temperature.   
• Beat the eggs in a bowl using a fork. In another bowl, combine both turmeric powder and panko or bread crumbs
• Place each chicken breast in the beaten egg bowl and turn to cover in egg. Then, coat both sides of each chicken breast with the turmeric/bread crumb mixture. 
• Pan-fry the chicken breasts in a large no stick skillet using half the amount of vegetable oil over medium heat for about 6-10 minutes per side  If necessary, clean skillet carefully with paper towel between batches to avoid burned bread crumbs. It's important to cook in batches in order to avoid overcrowding the skillet and lowering the temperature. 
• Once chicken is cooked through (with no sign of pink), place onto a large plate lined with double paper towel to absorb some of the oil. Serve topped with a fresh mango salsa, roasted or steamed vegetables of  your choice, or in a sandwich.

Recipe Notes

Remember any leftovers must be covered and refrigerated for up to 2 days.

Get the recipe for mango salsa!!! If desired, skip the avocado. 

Nutrition

Calories: 326kcal | Carbohydrates: 20g | Protein: 29g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 126mg | Sodium: 299mg | Potassium: 557mg | Fiber: 2g | Sugar: 2g | Vitamin A: 145IU | Vitamin C: 15.1mg | Calcium: 70mg | Iron: 2.4mg

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