Baked Lemon Turmeric Chicken

Ah Turmeric, how you turn everything yellow, even my fingers. Turmeric is awesome because it has anti-inflammatory and antioxidant properties. However, it will stain the shit out of everything. So be careful not to spill it everywhere while cooking with it. Turmeric has a delicious earthy flavor but I love mixing lemon, salt, pepper, onion powder, and garlic with it to make it more exciting for the taste buds!

Baked Lemon Turmeric Chicken | Makes 6 Servings

  • 4 Large Chicken Breasts
  • 1 Lemon
  • 1 Tbsp Olive Oil
  • Turmeric
  • Salt
  • Pepper
  • Onion Powder
  • Garlic Powder


First, brine the chicken in salt water for 15 minutes.

Pat the chicken dry with paper towels before placing in a baking dish.

Preheat the oven to 475 degrees Fahrenheit.

Baste the both sides of the chicken with olive oil. Then squeeze the juice of 1 lemon over the chicken.

Sprinkle turmeric, salt, pepper, onion powder, and garlic powder to taste on both sides of chicken. This is where I acquired yellow fingers.

Bake for 25 to 30 minutes. Cook time depends on how big your chicken breasts are and how fast your oven cooks.

2 of my chicken breasts were really large so I cut them in half giving me 6 servings.

Portion out into airtight containers and store in the fridge for 3 to 4 days.

Serve with your favorite roasted veggies or a side salad.

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