Name: Mediterranean-Inspired Anti-Inflammatory Veggie Stir-Fry with Turmeric Chicken
Prep time: 30 min
Total time: 30 min
Yield: 3 servings
Ingredients: 2 boneless, skinless chicken breasts (about 1 lb), sliced thin; 1 tbsp avocado oil (or other high smoke point oil); 1/2 tsp turmeric powder; 1/2 tsp ground cumin; 1/2 tsp smoked paprika; 1/4 tsp black pepper; 1/2 tsp kosher salt, divided; 1 small red onion, sliced; 1 red bell pepper, sliced; 1 small zucchini, halved lengthwise and cut into half-moons; 1 cup cherry tomatoes, halved; 2 cloves garlic, minced; 1/2 cup cooked chickpeas (drained and rinsed); 1/4 cup flat-leaf parsley, chopped; Zest and juice of 1 lemon; 1 tbsp extra virgin olive oil (for finishing)

Mediterranean-Inspired Anti-Inflammatory Veggie Stir-Fry with Turmeric Chicken

SweetBanana8605

This vibrant Mediterranean-inspired stir-fry harnesses anti-inflammatory powerhouses like turmeric, extra virgin olive oil, and fresh vegetables, while taking flavor inspiration from the sun-drenched coasts. High heat and quick tossing in the wok build savory depth and keep veggies crisp. The chicken is marinated for tenderness and golden color, and chickpeas add plant-based protein and texture. Finished with a burst of lemon and parsley, this dish is as delicious as it is nourishing—perfect for a California evening when you crave something bright, hearty, and full of fresh flavor.

Ingredients

Instructions

In a medium bowl, combine chicken slices with turmeric, cumin, smoked paprika, black pepper, and 1/4 tsp salt. Toss well to coat. Set aside to marinate for at least 10 minutes while prepping vegetables.
Heat a large wok or cast iron skillet over high heat until just smoking. Add half the avocado oil, swirling to coat.
Add chicken in a single layer (work in two batches if needed to avoid crowding). Sear undisturbed for 1 minute, then stir-fry using a forward scooping motion until golden and just cooked through, 2-3 minutes. Transfer to a plate.
Add remaining oil to the pan. Add red onion and bell pepper. Stir-fry for 1-2 minutes until starting to soften.
Add zucchini and cook another 1-2 minutes, stirring constantly.
Add garlic and cook for 30 seconds until fragrant, then add cherry tomatoes and chickpeas. Stir-fry 1 minute to warm through. Sprinkle in remaining salt.
Return chicken and any juices to the wok. Toss everything together for 30 seconds to combine and reheat. Remove from heat.
Off the heat, add lemon zest, lemon juice, and parsley. Drizzle with olive oil. Toss gently to coat.
Serve immediately, garnished with extra parsley if desired.