Ingredients
Scale
- 1 tbsp olive oil or avocado oil
- 1½ lbs (680g) boneless, skinless chicken thighs or breasts, cubed
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 tsp ground turmeric (or 1 tbsp fresh)
- ½ tsp ground cumin
- 4 cups low-sodium chicken bone broth
- 1 (13.5 oz) can full-fat coconut milk (or 1 cup heavy cream for non-dairy-free)
- 2 cups chopped kale or spinach
- Juice of ½ lemon
- Salt & black pepper to taste
- Optional: pinch of cayenne, 1 tbsp apple cider vinegar
For garnish:
- Fresh cilantro or parsley
- Avocado slices
- Lemon wedges
- Hemp seeds or pumpkin seeds
Instructions
- Sear chicken: In a large pot, heat oil over medium-high. Season chicken with salt and pepper; cook 5–6 min until golden. Remove and set aside.
- Sauté aromatics: In same pot, add onion; cook 4–5 min until soft. Stir in garlic, ginger, turmeric, and cumin; cook 1–2 min until fragrant.
- Simmer base: Pour in bone broth, scraping up browned bits. Bring to a gentle boil. Reduce heat; simmer 10 min to meld flavors.
- Add creaminess: Stir in coconut milk (or cream) and return chicken to pot. Simmer 10–15 min until chicken is cooked through.
- Finish: Stir in kale/spinach until wilted. Add lemon juice, salt, pepper, and optional cayenne or apple cider vinegar.
- Serve hot, garnished with herbs, avocado, seeds, and lemon.
💡 Why it’s anti-inflammatory:
– Turmeric + black pepper = enhanced curcumin absorption
– Ginger & garlic = natural immune support
– Bone broth = collagen and gut-friendly nutrients
– Leafy greens & lemon = antioxidants and vitamin C
Prep Time & Nutrition (per serving, serves 6):
Prep Time: 15 min | Cook Time: 25 min | Total Time: 40 min
Servings: 6 | Calories: 280 | Net Carbs: 6g | Fats: 18g | Protein: 24g
Servings: 6 | Calories: 280 | Net Carbs: 6g | Fats: 18g | Protein: 24g