Uploaded June 2026 | Updated September 2026, 3 weeks ago
Golden turmeric-spiced chicken simmered with squash, onions, and garlic in a rich coconut milk sauce, served over buttery cauliflower rice and wilted spinach.
Ingredients
For the Chicken Skillet:
1.5 lbs boneless, skinless chicken thighs, cut into large chunks
2 Tbsp butter or tallow (for cooking)
1 tsp turmeric
½ tsp ground ginger
½ tsp cumin
Salt & pepper, to taste
1 small yellow onion, sliced
2 garlic cloves, minced
1½ cups yellow squash or zucchini, sliced into half-moons
2 cups fresh spinach
⅔ cup full-fat coconut milk (canned, unsweetened)
1 Tbsp lemon juice (optional, for balance)
For the Cauliflower Rice:
2 cups cauliflower rice (fresh or frozen)
1 Tbsp butter
Salt & pepper, to taste
Optional Finishing:
1 tsp olive oil (for drizzle, off heat only)
Fresh cilantro or parsley for garnish
Macronutrients
(per serving, makes 4)
Protein: 32g
Fat: 33g
Carbs: 8g
Preparation
In a large skillet, melt butter or tallow over medium-high heat. Season chicken with turmeric, ginger, cumin, salt, and pepper. Sear until golden on all sides, about 5–7 minutes total. Remove and set aside.
In the same skillet, add onion and cook for 3–4 minutes until softened. Add garlic and squash, sauté another 3 minutes until just tender.
Return chicken to the skillet. Pour in coconut milk and lemon juice (if using). Bring to a simmer, cover, and cook for 10 minutes until chicken is cooked through. Stir in spinach and cook another 1–2 minutes until wilted. Adjust salt to taste.
While chicken simmers, melt butter in a separate pan over medium heat. Add cauliflower rice, season with salt and pepper, and sauté for 5–7 minutes until soft and slightly golden.
Spoon cauliflower rice onto plates or bowls. Top with turmeric chicken and sauce. Finish with fresh herbs and a light drizzle of olive oil if desired.
Golden turmeric-spiced chicken simmered with squash, onions, and garlic in a rich coconut milk sauce, served over buttery cauliflower rice and wilted spinach.
Ingredients
For the Chicken Skillet:
1.5 lbs boneless, skinless chicken thighs, cut into large chunks
2 Tbsp butter or tallow (for cooking)
1 tsp turmeric
½ tsp ground ginger
½ tsp cumin
Salt & pepper, to taste
1 small yellow onion, sliced
2 garlic cloves, minced
1½ cups yellow squash or zucchini, sliced into half-moons
2 cups fresh spinach
⅔ cup full-fat coconut milk (canned, unsweetened)
1 Tbsp lemon juice (optional, for balance)
For the Cauliflower Rice:
2 cups cauliflower rice (fresh or frozen)
1 Tbsp butter
Salt & pepper, to taste
Optional Finishing:
1 tsp olive oil (for drizzle, off heat only)
Fresh cilantro or parsley for garnish
Macronutrients
(per serving, makes 4)
Protein: 32g
Fat: 33g
Carbs: 8g
Preparation
In a large skillet, melt butter or tallow over medium-high heat. Season chicken with turmeric, ginger, cumin, salt, and pepper. Sear until golden on all sides, about 5–7 minutes total. Remove and set aside.
In the same skillet, add onion and cook for 3–4 minutes until softened. Add garlic and squash, sauté another 3 minutes until just tender.
Return chicken to the skillet. Pour in coconut milk and lemon juice (if using). Bring to a simmer, cover, and cook for 10 minutes until chicken is cooked through. Stir in spinach and cook another 1–2 minutes until wilted. Adjust salt to taste.
While chicken simmers, melt butter in a separate pan over medium heat. Add cauliflower rice, season with salt and pepper, and sauté for 5–7 minutes until soft and slightly golden.
Spoon cauliflower rice onto plates or bowls. Top with turmeric chicken and sauce. Finish with fresh herbs and a light drizzle of olive oil if desired.
