One-Pot Ginger Turmeric Chicken with Spinach and Cauliflower Rice

By AislePrompt Editorial · Published 2026-06-12 · Updated 2026-06-12

A fragrant, anti-inflammatory chicken stew simmered with fresh ginger and turmeric, served over fluffy cauliflower rice for a nourishing Whole30 dinner. This one-pot recipe (whole30, gluten free), ready in about 30 minutes, pairs boneless, skinless chicken breasts, fresh ginger, fresh turmeric root for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, cut into 1-inch cubes boneless, skinless chicken breasts
• 2 tbsp, finely grated fresh ginger
• 1 tbsp, grated (or 1 tsp ground turmeric) fresh turmeric root
• 4, minced garlic cloves
• 1 medium, diced yellow onion
• 2 tbsp coconut oil
• 1 cup full-fat coconut milk
• 1 cup chicken broth
• 4 cups fresh spinach leaves
• 4 cups cauliflower rice
• 1 1/2 tsp, divided sea salt
• 1/2 tsp, divided black pepper
• 1 tbsp fresh lime juice

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tablespoons coconut oil in a large deep skillet or pot over medium heat. Add 1 diced medium onion, 4 minced garlic cloves, 2 tablespoons grated fresh ginger, and 1 tablespoon grated turmeric root. Sauté for 3-4 minutes until fragrant and the onion is translucent.
2. Step 2: Add 1 pound cubed boneless, skinless chicken breasts to the pot. Season with 1 teaspoon salt and 1/4 teaspoon black pepper. Cook for 5-6 minutes, stirring occasionally, until chicken is lightly browned but not fully cooked.
3. Step 3: Pour in 1 cup chicken broth and 1 cup full-fat coconut milk. Stir to combine, bring to a simmer, then reduce heat to medium-low and cover. Let simmer for 10 minutes until chicken is cooked through and flavors meld.
4. Step 4: Stir in 4 cups fresh spinach leaves and cook for an additional 2 minutes until wilted. Season with remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.
5. Step 5: Meanwhile, heat a separate large skillet over medium-high heat and add the 4 cups cauliflower rice with a pinch of salt. Sauté for 5 minutes until tender and slightly golden.
6. Step 6: Serve the turmeric chicken stew over the sautéed cauliflower rice and finish with 1 tablespoon fresh lime juice drizzled on top.