Anti-Inflammatory Dinner Recipes

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 pounds)
• 2 tablespoons olive oil
• 2 teaspoons ground turmeric
• 1 teaspoon garlic powder
• 1 teaspoon ground ginger
• Salt and pepper to taste
• Juice of 1 lemon
• 1 cup quinoa
• 2 cups water or vegetable broth
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 bell pepper, diced
• 1/4 cup fresh parsley, chopped
• 4 salmon fillets (about 6 ounces each)
• 2 tablespoons olive oil
• 2 teaspoons fresh dill, chopped
• 2 teaspoons fresh parsley, chopped
• 1 lemon, sliced

Instructions

1. Preheat your oven to 375°F (190°C).
2. For the Turmeric Chicken: Combine olive oil, turmeric, garlic powder, ginger, lemon juice, salt, and pepper in a small bowl. Rub the mixture all over the chicken breasts. Place in a baking dish and bake for 25-30 minutes until cooked through.
3. For the Quinoa Salad: Rinse quinoa under cold water. Boil water or vegetable broth in a saucepan, add the quinoa, reduce heat, cover, and simmer for 15 minutes. Fluff and cool before mixing with cherry tomatoes, cucumber, bell pepper, parsley, lemon juice, salt, and pepper.
4. For the Baked Salmon: Place salmon on a lined baking sheet, drizzle with olive oil, and sprinkle with dill, parsley, salt, and pepper. Top with lemon slices. Bake for 15-20 minutes until flaky.

Nutrition