Lemon Turmeric Chicken with Olives

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After reading about some of the benefits to cooking with turmeric and using it on my chicken skewers, I decided to try another recipe. Hey, a little turmeric goes a long way and I’ve got a lifetime supply in a jar to get through. 😉 I love the color of it and it adds a nice pop of sunniness to dinner time. Like sunshine in a baking dish.

Honestly I didn’t really have a plan when I started this dish, I looked over what I had on hand and picked a bunch of ingredients that I thought would blend flavors together well. The spices were the easy part since I just picked my favorites. I opened the fridge and found a jar of green olives stuck in the door and a lonely half of a lemon. Magically it all came together.

Funny enough after I made this recipe, I came across an infographic on foods that boost your immune system. I managed to get 5 out of 6 of them rolled into this recipe. Had I known how close I was to perfection, I would have thrown in a bit of cinnamon. Something for next time.

Lemon Turmeric Chicken with Olives Lemon Turmeric Chicken with Olives

  • 1 Tbsp cumin
  • 2 tsp paprika
  • 1 tsp ginger
  • 1 tsp turmeric
  • 1 tsp cayenne pepper
  • 2 tsp minced garlic
  • 1 lb boneless skinless chicken breasts
  • 1/2 cup cilantro, chopped
  • 1/4 cup all purpose flour
  • 1/4 cup lemon juice
  • 2 cups low sodium chicken broth
  • 24 manzilla olives, coarsely chopped
  • 8 lemon wedges

Preheat oven to 325°. Combine the dry spices and garlic in a shallow dish and toss to combine. Cut the chicken breasts into approximately palm sized pieces. I cut mine into 8 large chunks. Press each piece of chicken into the spices and flip to coat on both sides.

Place the chicken in a 13×9 baking dish. Repeat with each piece. I had a bit leftover after coating the chicken and I just sprinkled the rest on top. Sprinkle the cilantro over the chicken pieces in the dish.

Combine the flour, lemon juice, and broth in a small bowl or measuring cup and mix well. Pour over the chicken. Top with the chopped olives and add the lemon wedges. I had a leftover half of a lemon from another recipe and I just cut it into 8 slices and added them.

Bake at 325 degrees for an hour. Remove from the oven, cool slightly, and remove the lemon slices before serving.

Makes 4 servings of chicken and sauce at approximately 203 calories each – 26g protein, 10g carbs, and 6g fat.

The leftovers worked well for lunches later in the week, but I definitely recommend not leaving the lemon wedges in if you save any. I had two containers left for later – I pulled the lemon slices out of one and got interrupted before I removed them from the other. (The hazards of multi-tasking in the kitchen.) The one with the slices was uber-lemony and I preferred the sane lemon level of the other.

So if you make this and you manage to avoid the flu this season, you have me to thank for building your immunity! Just kidding. ROFL.


  1. i just read something about the benefits of Tumeric, too.
    This looks awesome – chicken and olives are one of my favorite combos!!

    • Turmeric has a great flavor so the possible health benefits are an added bonus. I love olives too – all varieties. Greek, California, green. Our grocery store has an olive bar that is great to try different kinds. 🙂

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