Anti-inflammatory Oven Baked Chicken Breast

Tender, juicy, and totally yummy - done right!

Anti-inflammatory baked chicken breast with potatoes

Due to weight problems and arthritis, in my new season in life as a full time author, I use food as my medicine, cooking my meals with the health properties of the ingredients in mind. My favourite daily protein source is this anti-inflammatory oven baked chicken breast. Done right, it's tender and juicy and totally yummy.

Prep Time
10 minutes
Cook Time
35-40 minutes
Servings
2-4 servings

Ingredients

For the Chicken:

  • 2-4 chicken breast fillets
  • 2 tablespoons olive oil
  • 1 teaspoon turmeric powder (anti-inflammatory)
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • ½ teaspoon ground ginger (anti-inflammatory)
  • Salt and black pepper to taste
  • Fresh herbs (rosemary, thyme, or parsley)

For the Potatoes:

  • 4-6 medium potatoes, sliced
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Method

  1. Preheat your oven to 190°C (375°F).
  2. Line a baking tray with parchment paper.
  3. Slice the potatoes and arrange them on the baking tray. Drizzle with olive oil, salt, and pepper.
  4. In a small bowl, mix together the turmeric, garlic powder, paprika, ground ginger, salt, and pepper.
  5. Pat the chicken breasts dry with paper towels. Rub them with olive oil, then coat generously with the spice mixture.
  6. Place the seasoned chicken breasts on top of the potatoes. Add fresh herbs around the chicken.
  7. Bake in the preheated oven for 35-40 minutes, or until the chicken reaches an internal temperature of 75°C (165°F) and the juices run clear.
  8. Remove from the oven and let rest for 5 minutes before serving.

Tips for Success:

  • • Don't overcook - use a meat thermometer to ensure perfect doneness
  • • Let the chicken rest after baking to keep it juicy
  • • Turmeric and ginger are powerful anti-inflammatory spices
  • • This recipe is great for meal prep - refrigerate for up to 4 days

Enjoy!

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