Finishing work earlier recently has allowed me time to play around with food a bit more again. Quite often cajun spiced chicken is served at our dinner table but I thought I would mix things up and use turmeric instead. Turmeric is a great anti-inflammatory, while also adding colour and flavour to a dish. You can serve this on cauliflower rice or normal rice.
The ingredients: (2 serves)
200g diced chicken
3 spring onions chopped
2 large carrots grated
3 cups of baby spinach
1.5 tablespoons turmeric
parsley/corriander (as much as you want)
Olive/avocado oil for the pan.
Heat the pan with the oil in it and add the diced chicken.
While the chicken is cooking chop the spring onions and grate the carrots.
Once the chicken is almost done add the onions and carrots to the pan along with the turmeric and parsley.
Once cooked add the spinach until it is well cooked/sauteed.
Serve on cauliflower rice or rice of your choice.