This is one of those family meals that are under 30 minutes and are always in our rotation. It’s immune-boosting, anti-inflammatory, cleansing, loaded with protein, and kid-approved. Serve it with brown rice or in lettuce boats for a light, balanced meal. It’s gluten-free, dairy-free, and full of ingredients that support your health.
Turmeric and ginger are the real immunity heroes here. Turmeric contains curcumin, a potent anti-inflammatory and antioxidant compound that helps support joint health, liver function, and overall immune resilience. Pairing it with black pepper increases curcumin’s bioavailability, so your body absorbs it more efficiently. Ginger adds warmth, supports digestion, and enhances circulation, while honey adds a touch of sweetness plus antimicrobial benefits.
Together with protein-packed chicken, this skillet offers a complete, nourishing meal that balances blood sugar, supports muscle maintenance, and helps you feel energized.
Asparagus is more than just a delicious veggie—it’s a gentle detoxifier, rich in prebiotic fiber that feeds your gut microbiome, and packed with antioxidants, vitamin C, and folate. I love to make it in the spring when asparagus is in season in the United States.
Marinate your chicken with turmeric, ginger, and flour, then sear it until golden. Add the asparagus, then finish with the honey mixture for a sweet-savory glaze. A dash of rice vinegar or coconut aminos at the end brightens the dish and adds depth. Squeeze fresh lime on top for a bright kick. Bonus: I often sprinkle a little extra turmeric at the end for an added anti-inflammatory boost!
Turmeric Chicken
Serves 4
- 1 tablespoon organic honey
- 2 tablespoons ground turmeric, divided
- 1 tablespoon minced fresh ginger
- 1/2 cup water
- 1 1/2 teaspoons black pepper
- 1 teaspoon Kosher salt
- 2 tablespoons gluten-free flour blend
- 1 pound boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 1 tablespoon coconut oil
- 6 cups asparagus, trimmed and sliced on an angle
- 1 tablespoon rice vinegar or coconut aminos
For Garnish
- 1 lime, cut into wedges
- Fresh cilantro
In a small bowl or measuring cup, stir together the water with the honey, pepper, and 1/2 teaspoon salt; set honey mixture aside.
In a medium bowl, stir together the flour, 1 tablespoon turmeric, ginger, and salt. Add the chicken and toss until coated. Let marinate for at least 1 hour.
In a skillet, heat the oil over medium heat. Add the chicken and cook until the turmeric is fragrant and the chicken is golden brown on both sides, 2 to 3 minutes per side. Add the asparagus, season with salt, stir to combine, and cook until crisp and tender, 2 minutes.
Add the honey mixture and cook, stirring, until the chicken is cooked through and the sauce has thickened, about 2 to 3 minutes. Add the last tablespoon of turmeric.
Remove from heat and stir in the vinegar. Season to taste with salt and pepper. Serve with lime squeezed over top and fresh cilantro.
Christine Beal Dunst is the CEO of Embody Wellness Company and creator of The Embody Wellness Method™ Online Course for Women Over 40: 12-Step Nutrition & Lifestyle Roadmap to Transform Your Body, Hormones, and Metabolism at EmbodyWellnessMethod.com. Follow @EmbodyWellnessCompany for healthy recipes and practical wellness tools. For 1:1 support, go to EmbodyWellnessCompany.com.
