Mediterranean Turmeric Chicken with Chickpeas, Spinach & Tomatoes

Why it’s on the menu: Mood is a mind-and-body affair. This one-skillet dinner leans on magnesium-rich spinach, gut-friendly fiber from chickpeas, and anti-inflammatory turmeric and olive oil — the kind of steady, colorful eating that’s associated with better mood and energy. Warm, savory, and on the table in about half an hour.

Anti-inflammatory stars: turmeric · garlic · onion · tomatoes · spinach · olive oil

Serves 4 · about 35 minutes · one skillet

Ingredients

• 2 Tbsp olive oil
• 1¼ lb boneless, skinless chicken thighs, cut in chunks
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• ½ tsp black pepper
• 1 onion, diced
• 4 garlic cloves, minced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 5 packed cups fresh spinach
• Juice of ½ lemon; salt to taste; fresh parsley

Method

1. Toss the chicken with turmeric, cumin, smoked paprika, oregano, pepper, and a little salt.
2. Heat the oil in a large skillet over medium-high. Brown the chicken 5–6 minutes until nearly cooked; set aside.
3. Lower the heat to medium. Add onion and cook 4 minutes; add garlic and cook 1 minute.
4. Stir in chickpeas and tomatoes; simmer 8–10 minutes to thicken slightly.
5. Return the chicken and any juices; cook 3–4 minutes until cooked through.
6. Fold in the spinach until just wilted. Finish with lemon and parsley; adjust salt.

Low-carb swap: Halve the chickpeas and add a diced zucchini and a handful of mushrooms — the dish stays just as hearty. Serve over cauliflower rice to keep it light, or over brown rice for a fuller plate. Extra omega-3 option: swap the chicken for salmon fillets, seared skin-side down, for an even bigger mood-supportive boost.

Anti-inflammatory, fully cooked, and built to be kind to your whole body. Nourish · Strengthen · Lead.