The Golden Anti-Inflammatory Stir-Fry

500 calories
5g protein
12g fiber

Ignite your taste buds and nourish your body with The Golden Anti-Inflammatory Stir-Fry, a vibrant, protein-packed dish that’s as wholesome as it is flavorful. Clocking in at 500 calories with 55 grams of protein and 12 grams of fiber, this stir-fry is a powerhouse meal designed to support your wellness goals while delivering bold, satisfying flavors. Featuring golden-hued turmeric, tender chicken, and a medley of crisp vegetables, this recipe is elevated by a creamy, turmeric-infused Greek yogurt sauce and a sprinkle of nutrient-rich seeds. Perfect for a quick weeknight dinner or a meal prep star, this stir-fry brings warmth, color, and anti-inflammatory benefits to your table.

Why This Stir-Fry Shines

What sets The Golden Anti-Inflammatory Stir-Fry apart? It’s a harmonious blend of fresh, nutrient-dense ingredients that work together to reduce inflammation and fuel your body. The star ingredient, turmeric, lends its vibrant color and potent anti-inflammatory properties, complemented by ginger, garlic, and a base of fiber-rich quinoa. The addition of high-protein Greek yogurt adds a creamy, tangy finish that ties everything together. Whether you’re looking to boost recovery, support your immune system, or simply enjoy a deliciously healthy meal, this stir-fry is your ticket to golden goodness. Let’s dive into the recipe and its vibrant benefits!

Ingredients

  • 5 oz organic chicken breast, cubed
  • 1 cup broccoli florets
  • 1/2 cup Brussels sprouts, halved
  • 1/4 cup cauliflower
  • 1/4 cup cooked quinoa
  • 2 tsp olive oil
  • 1 tsp fresh turmeric, grated
  • 1 tsp fresh ginger, minced
  • 2 cloves garlic, minced
  • 1 tbsp hemp seeds
  • 1/2 tbsp pumpkin seeds
  • Pinch of black pepper
  • 2 tbsp high protein Greek yogurt
  • Sea salt to taste

Instructions:

1. Prep the protein: Season chicken cubes with turmeric, ginger, garlic, salt, and black pepper. Let marinate 10 minutes.

2. Cook the chicken: Heat olive oil in a large pan over medium-high heat. Add chicken and cook 7-9 minutes until golden and cooked through (internal temp 165°F). Remove and set aside.

3. Sauté vegetables: In the same pan, add Brussels sprouts first, cook 2 minutes. Add broccoli and cauliflower, stir-fry 4-5 minutes until tender-crisp.

4. Make creamy sauce: Mix Greek yogurt with a pinch of turmeric and black pepper.

5. Combine: Return chicken to pan, toss with vegetables for 1-2 minutes to reheat.

6. Serve: Place quinoa in bowl, top with chicken and veggie mixture. Dollop with yogurt sauce and sprinkle with hemp seeds and pumpkin seeds.