Turmeric Chicken Thighs with Roasted Broccoli
Chicken thighs rubbed with turmeric, garlic powder and lemon, roasted alongside broccoli in olive oil until the edges char. This Asian-inspired Whole30 recipe (anti-inflammatory), ready in about 35 minutes, pairs chicken thighs, turmeric, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 1, 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
- 6 oz chicken thighs
- 1/2 tsp turmeric
- 1/2 lemon
- 1 cup broccoli
- 1 tbsp olive oil
- 1/4 tsp sea salt
- 1/4 tsp garlic powder
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 400°F (200°C). Pat chicken dry, then rub with turmeric, garlic powder, 1/4 tsp sea salt, and 1/2 tbsp lemon juice. Place on a parchment-lined baking sheet.
- Step 2: Cut broccoli into small florets, toss with 1/2 tbsp olive oil, 1/8 tsp sea salt, and lemon zest, then arrange around chicken on the baking sheet.
- Step 3: Roast for 25 minutes until chicken is cooked through (internal temperature 165°F/74°C) and broccoli is tender-crisp with slight browning on edges. Squeeze extra lemon juice over the top before serving.
