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A modern American skillet dish featuring tender chicken breast and colorful bell peppers in an anti-inflammatory turmeric-ginger sauce. Specifically designed for Hashimoto's thyroiditis with cooked cruciferous vegetables to deactivate goitrogens and ingredients chosen to reduce systemic inflammation
🥕 Ingredientes
- 2 boneless, skinless chicken breasts (6 oz each), cut into 1-inch cubes
- 2 medium bell peppers (1 red, 1 yellow), sliced into strips
- 1 small head of broccoli, cut into florets and steamed for 8 minutes
- 1/2 red onion, thinly sliced
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tsp ground turmeric
- 1/2 tsp smoked paprika
- 2 tbsp olive oil (divided)
- 1/2 cup low-sodium chicken broth
- 1 tbsp apple cider vinegar
- 1 tsp pure maple syrup
- Sea salt and black pepper to taste
- Fresh parsley for garnish
🔥 Preparación
- Steam broccoli florets for 8 minutes until tender but still bright green. Set aside.
- Heat 1 tbsp olive oil in a large skillet over medium-high heat. Season chicken cubes with salt, pepper, and smoked paprika. Cook for 5-6 minutes until golden brown and cooked through. Remove from skillet.
- Add remaining olive oil to the skillet. Sauté bell peppers and red onion for 4-5 minutes until slightly softened.
- Add garlic, ginger, and turmeric to the skillet. Cook for 1 minute until fragrant.
- Pour in chicken broth, apple cider vinegar, and maple syrup. Bring to a simmer.
- Return chicken and add steamed broccoli to the skillet. Cook for 3-4 minutes until everything is heated through and sauce has slightly thickened.
- Season with additional salt and pepper if needed. Garnish with fresh parsley before serving.
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