Anti-Inflammatory Thyme and Rosemary Chicken with Roasted Vegetables

This anti-inflammatory chicken and vegetable dish is a great way to get your daily dose of vitamins and minerals. The thyme and rosemary add flavor and have anti-inflammatory properties, while the turmeric has been shown to reduce inflammation throughout the body.

I first came up with this recipe when I was trying to find a way to make chicken and vegetables more flavorful. I had been experimenting with different herbs and spices, and I found that thyme and rosemary were a perfect combination. They added a savory flavor to the chicken and vegetables, and they also have anti-inflammatory properties.

Prep time: 15 | Cook time: 25 | Serves: 4

Ingredients

• 1 pound boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon turmeric
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pound vegetables of your choice (such as carrots, celery, onions, or potatoes), chopped

Instructions

1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine the chicken, olive oil, thyme, rosemary, turmeric, salt, and pepper. Toss to coat.
3. Add the vegetables to the bowl and toss to coat.
4. Spread the chicken and vegetables in an even layer on a baking sheet.
5. Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
6. Remove from the oven and serve.

Why It Works

• The thyme and rosemary in this recipe add flavor and have anti-inflammatory properties.
• The turmeric has been shown to reduce inflammation throughout the body.
• The vegetables are a great source of vitamins and minerals.
• This dish is easy to make and can be tailored to your own taste preferences.