Turmeric-Spiced Chicken Thighs with Green Beans

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 developed and reviewed.

Chicken thighs marinated in turmeric and ginger, roasted until juicy, served with tender green beans. This Asian-inspired chicken recipe (gluten-free, dairy-free), ready in about 40 minutes, pairs chicken thighs, avocado oil, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 1, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick 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: 15 min Cook: 25 min Serves 1 Asian cuisine 310 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat chicken thighs dry. In a small bowl, mix 1 tbsp avocado oil, 1 tsp minced ginger, 1/2 tsp turmeric, 1/4 tsp sea salt, and 1/8 tsp black pepper.
  2. Step 2: Rub the spice mixture evenly over chicken thighs. Place in a single layer on a parchment-lined baking sheet.
  3. Step 3: Toss green beans with 1/2 tbsp avocado oil and 1/4 tsp sea salt. Arrange around chicken on the baking sheet.
  4. Step 4: Bake at 400°F (200°C) for 25 minutes or until chicken reaches 165°F internally and green beans are tender-crisp.

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