Low FODMAP roasted turmeric chicken and golden rice

Prep 20 Minutes • Cook 30 Minutes • Gluten-free • Low FODMAP • Serves 4 • This low FODMAP roasted turmeric chicken and rice are full of flavor, color, and texture. It’s a great meal to switch up your average weeknight dinner. And the leftovers are really delicious the next day.

INGREDIENTS:

1 pound boneless skinless, chicken breasts (or thighs) cut into bite-size pieces

3 tablespoons garlic-infused olive oil

2 teaspoons smoked paprika or sweet paprika

2 teaspoons ground cumin

1/2 teaspoon ground cardamom

1/2 teaspoon ground turmeric

1/8 teaspoon ground cinnamon

1/4-1/2 teaspoon cayenne pepper (depending on taste)

Juice from one half of a lemon

Kosher salt and black pepper to taste

Fresh-squeezed lemon

For serving any/all of the following: Lemon wedges, cucumber slices, chopped red or orange bell pepper, chopped chives, or thinly sliced green onions (green part only).

GOLDEN RICE INGREDIENTS:

4 tablespoons salted butter (or olive oil, if the lactose in butter bothers you)

1 teaspoon ground turmeric

1 pinch crushed red pepper flakes

1 1/2 cups long-grain rice, such as jasmine or basmati

1 (14 ounce) can of full-fat coconut milk

1 1/2 cups low FODMAP chicken broth, plus more as needed

1 teaspoon kosher salt, plus more as needed

2 cups roughly chopped greens such, as kale, chard, or spinach

DIRECTIONS:

In a bowl, combine the olive oil, chicken, paprika, cumin, cardamom, turmeric, cinnamon, cayenne, lemon, and a large pinch each of salt and pepper. Let marinate for 15 minutes at room temperature or up to overnight in the refrigerator.

Preheat the oven to 425° F. Arrange the chicken on a baking sheet. Bake 10 minutes, toss and bake another 5 minutes, or until cooked through. Switch the oven to broil. Broil 1-2 minutes, until the chicken chars on the edge. *Watch closely so it doesn’t burn!

Meanwhile, make the rice.

Melt the butter, turmeric, and crushed red pepper flakes in a medium pot over high heat. Add the rice and toss to coat. Stir in 1 1/2 cups of broth, coconut milk, and a pinch of salt and bring to a boil. Add the greens on top of the rice, but do not stir. Place the lid on the pot and turn the heat down to the lowest setting possible. Allow the rice to cook ten minutes on low and then turn the heat off completely and leave the cover on. Let the rice sit, covered, for another 10 minutes.

When the rice is cooked, switch the heat onto low, and if needed, add additional broth 1/2 cup at a time until the consistency of the rice is to your liking. Taste, adding salt as needed.

Serve the chicken on the rice with a good squeeze of fresh lemon juice over the top and garnished with any/all of these: cucumber slices, avocado slices (less than 1/8 for low FODMAP serving), chopped chives, or thinly sliced green onions (green part only).

Enjoy!

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