Spicy Turmeric Chicken

Lean meats, such as chicken and turkey, are an important component of an athlete’s diet as they are a readily available source of precious aminoacids.
Even if it’s crucial to differentiate what we eat so as to include also plant sources of protein; lean meats are always a handy thing to resort to especially after a kick-ass workout.
However, plain grilled chicken can get boring soon, that’s why it’s nice to have a quick fix recipe for cooking a tasty chicken.


This recipe is gluten-free, dairy free, paleo and very tasty.
We’re going to use a lot of different spices but mainly turmeric. Which has been praised for it’s anti-inflammatory, cancer-fighting and heart health properties.
Truth to be told, I love turmeric. I try to incorporate it in as many dishes as I can.
It’s not only about turmeric though. We’re using a good amount of cayenne pepper, chili, lemon juice and a bit of olive oil to give to this chicken a really awesome taste.
Yes, it’s spicy. Don’t worry though, nothing too dramatic.
Oh yeah, one last thing, use high-quality free-range organic chicken meat. There’s no joking around when it comes to chicken (especially here in the US).

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Adapted from Not Your Mother's Slow Cooker Cookbook

Ingredients

1 teaspoon ground cumin
1 tablespoon turmeric
1 teaspoon red pepper flakes (adjust to taste)
1 teaspoon cayenne pepper (adjust to taste)
1 teaspoon fine grain sea salt
1 clove of garlic, mashed
juice of one lemon
2 tablespoons of olive oil
2 thin cut organic chicken breast

Directions

In a small bowl combine all the spices, lemon juice, olive oil and mashed garlic and stir well. Place the chicken breasts with the spices mixture in a freezer bag. Marinate in the fridge, for as little as 30 minutes to a maximum to 4 hours.
Heat up a grill and cook the chicken thoroughly, pouring more marinate on the chicken if it starts to look to a bit dry.