High Protein Lemon Turmeric Chicken (Printable format)

Zesty lemon and golden turmeric infuse this protein-rich bowl with tender chicken and fresh baby kale.

# What You Need:

→ Proteins

01 - 1.3 lbs boneless, skinless chicken breasts or thighs

→ Vegetables

02 - 1 medium yellow onion, diced
03 - 2 medium carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 3.5 oz baby kale
06 - 3 garlic cloves, minced

→ Broth & Liquids

07 - 6 cups low-sodium chicken broth
08 - Juice and zest of 1 large lemon

→ Spices & Seasonings

09 - 1.5 teaspoons ground turmeric
10 - 0.5 teaspoon ground black pepper
11 - 1 teaspoon sea salt, or to taste
12 - 0.5 teaspoon dried thyme
13 - 0.25 teaspoon crushed red pepper flakes, optional

→ Oils

14 - 1 tablespoon olive oil

→ Garnish

15 - Fresh parsley or dill, chopped
16 - Lemon wedges

# How-To Steps:

01 - Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Sauté for 5 minutes until vegetables are softened.
02 - Stir in minced garlic, turmeric, thyme, black pepper, and red pepper flakes if using. Cook for 1 minute until fragrant.
03 - Add chicken breasts or thighs and pour in chicken broth. Bring to a simmer, cover, and cook for 20 to 25 minutes until the chicken is cooked through.
04 - Remove the chicken from the pot and shred it using two forks. Return shredded chicken to the pot.
05 - Stir in baby kale and simmer for 2 to 3 minutes until wilted.
06 - Add lemon juice and zest. Season with salt to taste.
07 - Ladle into bowls and garnish with fresh parsley or dill and lemon wedges.

# Expert Hints:

01 -
  • It actually tastes like you spent hours cooking when you've only used 50 minutes, which feels like getting away with something delicious.
  • The protein hits different when you're trying to feel nourished rather than just full, and your body knows the difference.
  • Lemon and turmeric together create this brightness that somehow feels both modern and comforting at once.
02 -
  • Don't overcook the kale or it loses both its color and its personality; think of it as a last-second addition that arrives just in time.
  • The turmeric needs fat and warmth to really shine, which is why you're cooking it in the oil and letting it sit in hot broth; this is where the magic actually happens.
03 -
  • If you're in a hurry, use rotisserie chicken and shred it before adding to the broth; the soup comes together in half the time and still tastes like you cared.
  • Toast your turmeric in the oil with the garlic for an extra 30 seconds before adding anything else, because that moment of heat is where turmeric becomes itself.
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