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Anti-Inflammatory Turmeric Lime Chicken

Turmeric Lime Chicken is an easy and quick anti-inflammatory dinner dish made from breaded pan-fried chicken that can be served with fresh mango salsa, vegetables, or in a sandwich.  

Prep Time
20 mins
Servings: 6
Calories: 326 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 6 skinless, boneless chicken breasts (NOT thick) You can buy 3 thick breasts, butterfly and cut in half each to get 6.
  • 4 juicy limes, halved
  • salt and pepper to taste Use about 1 teaspoon salt per pound of chicken
  • 3 garlic cloves, minced
  • 2 tablespoon cilantro (or parsley if desired)
  • 2 large eggs, lightly beaten
  • 1 tablespoon Turmeric
  • 2 cups Japanese Panko (or bread crumbs)
  • 4-5 tablespoon vegetable oil

Instructions

    Cup of Yum
  1. Start by making 4 small cuts on the top of each chicken breast and season with salt and pepper on both sides. This will help the flavors of the marinade penetrate quicker into the meat and allow the chicken breasts to cook faster and more uniformly. 
  2. Then, mix fresh lime juice, minced garlic and chopped cilantro in a large bowl and place the chicken breasts into the marinade. Cover the bowl and let sit for about 30 minutes at room temperature.   
  3. Beat the eggs in a bowl using a fork. In another bowl, combine both turmeric powder and panko or bread crumbs
  4. Place each chicken breast in the beaten egg bowl and turn to cover in egg. Then, coat both sides of each chicken breast with the turmeric/bread crumb mixture. 
  5. Pan-fry the chicken breasts in a large no stick skillet using half the amount of vegetable oil over medium heat for about 6-10 minutes per side  If necessary, clean skillet carefully with paper towel between batches to avoid burned bread crumbs. It's important to cook in batches in order to avoid overcrowding the skillet and lowering the temperature. 
  6. Once chicken is cooked through (with no sign of pink), place onto a large plate lined with double paper towel to absorb some of the oil. Serve topped with a fresh mango salsa, roasted or steamed vegetables of  your choice, or in a sandwich.

Notes

  • Remember any leftovers must be covered and refrigerated for up to 2 days.
  • Get the recipe for mango salsa!!! If desired, skip the avocado. 

Nutrition Information

Calories 326kcal (16%) Carbohydrates 20g (7%) Protein 29g (58%) Fat 14g (22%) Saturated Fat 8g (40%) Cholesterol 126mg (42%) Sodium 299mg (12%) Potassium 557mg (16%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 145IU (3%) Vitamin C 15.1mg (17%) Calcium 70mg (7%) Iron 2.4mg (13%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 326

% Daily Value*

Calories 326kcal 16%
Carbohydrates 20g 7%
Protein 29g 58%
Fat 14g 22%
Saturated Fat 8g 40%
Cholesterol 126mg 42%
Sodium 299mg 12%
Potassium 557mg 12%
Fiber 2g 8%
Sugar 2g 4%
Vitamin A 145IU 3%
Vitamin C 15.1mg 17%
Calcium 70mg 7%
Iron 2.4mg 13%

* Percent Daily Values are based on a 2,000 calorie diet.