Turmeric-Roasted Chicken with Broccoli

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant, anti-inflammatory dish featuring chicken thighs marinated in turmeric and garlic, roasted with broccoli until tender. This Asian-inspired Whole30 recipe (anti-inflammatory, gluten-free), ready in about 37 minutes, pairs chicken thighs, fresh turmeric, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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.

Prep: 12 min Cook: 25 min Serves 4 Asian cuisine 410 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Trim 1.5 lbs broccoli crowns into 1.5-inch florets and toss with 2 tbsp olive oil, 1 tsp sea salt, and 1/2 tsp black pepper on a baking sheet.
  2. Step 2: Finely grate 1 tbsp fresh turmeric and mince 4 garlic cloves. Rub 1.8 lbs chicken thighs with turmeric-garlic mixture, ensuring even coating.
  3. Step 3: Arrange chicken thighs on the broccoli baking sheet, pushing florets around to surround the chicken. Roast for 25 minutes until chicken reaches 165°F internally and broccoli is golden at edges.

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