Turmeric-Ginger Chicken with Zucchini Noodles
A vibrant, anti-inflammatory main dish featuring tender chicken in a fragrant turmeric-ginger sauce, served over zucchini noodles for a satisfying low-carb meal. This asian-inspired whole30 (anti-inflammatory) ready in about 25 minutes pairs chicken breast, fresh ginger, turmeric powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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
- 12 oz chicken breast
- 1 tbsp fresh ginger
- 1 tsp turmeric powder
- 2 cloves garlic
- 1 tbsp coconut oil
- 2 medium zucchini
- 1 cup broccoli florets
- 2 green onions
- 1 tbsp lime juice
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Heat 1 tbsp coconut oil in a large skillet over medium-high heat.
- Step 2: Add 12 oz sliced chicken breast and cook for 5-6 minutes until golden brown, then set aside.
- Step 3: In the same skillet, add 1 tbsp minced fresh ginger, 2 minced garlic cloves, 1 tsp turmeric powder, 1/4 tsp salt, and 1/4 tsp black pepper. Sauté for 1 minute until fragrant.
- Step 4: Add 2 medium spiralized zucchini and 1 cup broccoli florets. Cook for 4-5 minutes until vegetables are tender-crisp.
- Step 5: Return chicken to skillet, toss to coat, and add 1 tbsp lime juice. Cook for 1 minute, then garnish with 2 sliced green onions.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Turmeric-Ginger Chicken with Zucchini Noodles take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Turmeric-Ginger Chicken with Zucchini Noodles?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken breast from drying out.
Can I substitute ingredients in Turmeric-Ginger Chicken with Zucchini Noodles?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Turmeric-Ginger Chicken with Zucchini Noodles for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Turmeric-Ginger Chicken with Zucchini Noodles?
Asian whole30 like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
My partner, who's usually picky, absolutely loved this.
- ★★★★★
The aroma while cooking this was absolutely heavenly.
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
