Spicy Turmeric Chicken
September 10, 2012
Lean meats, such as chicken and turkey, are an important component of an athlete’s diet as they are a readily available source of precious aminoacids.
Even if it’s crucial to differentiate what we eat so as to include also plant sources of protein; lean meats are always a handy thing to resort to especially after a kick-ass workout.
However, plain grilled chicken can get boring soon, that’s why it’s nice to have a quick fix recipe for cooking a tasty chicken.
This recipe is gluten-free, dairy free, paleo and very tasty.
We’re going to use a lot of different spices but mainly turmeric. Which has been praised for it’s anti-inflammatory, cancer-fighting and heart health properties.
Truth to be told, I love turmeric. I try to incorporate it in as many dishes as I can.
It’s not only about turmeric though. We’re using a good amount of cayenne pepper, chili, lemon juice and a bit of olive oil to give to this chicken a really awesome taste.
Yes, it’s spicy. Don’t worry though, nothing too dramatic.
Oh yeah, one last thing, use high-quality free-range organic chicken meat. There’s no joking around when it comes to chicken (especially here in the US).
Spicy Turmeric Chicken Print this recipe!
Adapted from Not Your Mother's Slow Cooker Cookbook
1 teaspoon ground cumin
1 tablespoon turmeric
1 teaspoon red pepper flakes (adjust to taste)
1 teaspoon cayenne pepper (adjust to taste)
1 teaspoon fine grain sea salt
1 clove of garlic, mashed
juice of one lemon
2 tablespoons of olive oil
2 thin cut organic chicken breast
In a small bowl combine all the spices, lemon juice, olive oil and mashed garlic and stir well. Place the chicken breasts with the spices mixture in a freezer bag. Marinate in the fridge, for as little as 30 minutes to a maximum to 4 hours.
Heat up a grill and cook the chicken thoroughly, pouring more marinate on the chicken if it starts to look to a bit dry.