FROM THE CLEAR SYNC KITCHEN / dinner
Lemon-turmeric chicken skewers
A little char, a golden finish, and sunshine on the plate.
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The ingredients
No US major allergen is intentionally listed in this base recipe. Check every package and your own requirements. This is not a cross-contact or allergy-safety certification.
Let’s make it
- 01
Wash the produce and cut zucchini and onion into chunks. Cut chicken into even 1-inch pieces, keeping raw chicken and its utensils separate from ready-to-eat food.
- 02
Mix olive oil, turmeric, cumin, pepper and lemon zest. Toss with chicken and vegetables, then thread onto metal skewers.
- 03
Heat a grill pan over medium-high heat. Cook the skewers for 10 to 14 minutes, turning regularly, until the thickest chicken pieces reach 165°F on a food thermometer.
- 04
Warm the cooked brown rice until hot throughout. Fold in parsley and lemon juice and serve with the skewers.
Add fresh lemon at the table and serve the skewers family-style.
Make tomorrow easier
Cook brown rice ahead and refrigerate promptly. Warm previously cooked rice to 165°F. Prepare and cook the chicken on the day of serving. Refrigerate perishable foods within 2 hours (1 hour above 90°F). Use refrigerated cooked leftovers within 3 to 4 days; freeze later-week portions. Reheat cooked leftovers to 165°F. Food storage guidance.
Chicken, whole-grain rice and vegetables make a balanced meal framework. Herbs, citrus and spices bring flavor without relying on added salt. Turmeric here is a culinary ingredient, not a liver treatment.
Blood-pressure goals
Herbs and citrus flavor chicken, brown rice and vegetables without relying on added salt, within a DASH-style pattern.
NHLBI · DASH eating plan ↗Metabolic eating goals
Brown rice, vegetables and olive oil fit a balanced eating pattern. This meal cannot promise a change in liver enzymes.
NIDDK · Liver health and nutrition ↗