One tray turmeric chicken
3 reasons to make this meal
Both turmeric and garlic are fabulous anti-inflammatory aids for your joints and limbs, and have an amazing flavour. You can make sure the chicken is completely cooked through by sticking a knife through the meat and checking the juices run clear.
When it’s ready, squeeze the garlic from their skins and eat them whole if you dare, they taste incredible!
We have asked our resident health and staff wellbeing guru Jamie Broadley to share the perfect recipe for the days where you don’t want to mess around with lots of pots and pans! Add part-boiled potatoes or rice after cooking for a carbohydrate boost.
- 4 chicken breasts
- 400g of cauliflower
- 150g of cherry tomatoes
- 1 red onion
- 4 cloves of garlic
- 2 teaspoons of ground turmeric
- 2 tablespoons of olive oil
- Juice of 1 lemon
- 3 rosemary stalks
- Salt & pepper
How to cook it
Preheat the oven to 180C.
Pop the chicken into the roasting tray.
Peel and chop the onion into wedges.
Chop the cauliflower into chunks; you can add the outer leaves too if you like. Add them to the roasting tray with the tomatoes and garlic cloves.
In a small bowl, combine the turmeric, olive oil, lemon juice and salt and pepper.
Spoon the mixture over the chicken and veg and then sprinkle in the rosemary leaves.
Toss everything well.
Sprinkle once more with salt and pepper and then bake at 180C for about 35-40 minutes, until the chicken is cooked through.
Follow Jamie on twitter: @Broaders13