Whenever I see a recipe that starts with “one pan”, I’m IN. Sold. No need to say more. The less dishes, the better. And this meal has hardly any dishes at all PLUS it tastes hella good. And if you’re gonna have your life together enough to actually make a recipe, it better be hella good. I hope you enjoy it as much as I did!

This year, cold and flu season hit me hard. I mean, hit-by-a-bus then smacked-in-the-face kind of hard. As soon as I would think I was getting better, I would have a few days of ease where I felt like I was 25 again, then BOOM, another bus. Bus after bus, short and long, came after me over and over. Did I try every supplement and home remedy known to man? Yes. Did anything help? No. Did I feel lied to by that industry? Yes.

You know what finally helped? Being out of cold and flu season. That’s what helped. Groundbreaking, I know.

If you’re like me and scour the internet every time you get sick to try to figure that one remedy that’s going to set you apart from the rest of society and build your immune system beyond belief, I’m here to let you know that I cannot help you. I haven’t found it. It’s all lies. Especially if you live with a toddler. But I’m also here to tell you that ginger, garlic, and bone broth are all supposed to work wonders while sick. Do they? I don’t know. But I keep consuming them thinking that health professionals know what they are talking about and probably know more than I do. Who knows if that’s even true. Trust no one. Words to live by.

Health Benefits

  • Garlic – antibacterial and antiviral, which means it can prevent viruses.
  • Ginger – anti-inflammatory and antioxidant properties to reduce oxidative stress.
  • Bone Broth – rich in amino acids to help immune system function properly.
  • Turmeric – antioxidant to help fight inflammation.

Now get this…ALL of these ingredients are in this dish. Will it solve your cold and flu woes? Hard to say. But at least you’ll be supporting your body in some way while you eat it. And that’s what food is about, right? Eating for your future. At least, that’s what the health professionals say.

Ginger Chicken & Rice Ingredients

  • Chicken thighs, bone-in and skin-on for more flavor
  • Diced onion
  • Diced carrots
  • Diced celery
  • Garlic
  • Ginger
  • Fresh herbs – thyme & rosemary
  • Spices – salt, black pepper, & turmeric
  • Basmati rice
  • Lemons

How To Make This One-Pan Dish

  1. Season the chicken.
  2. Brown the chicken for 5 minutes on both sides then set side.
  3. Sweat the onion, carrots and celery. Then add the garlic, ginger, herbs and spices.
  4. Add the remaining ingredients: lemon juice, bone broth, and basmati rice, then the chicken and lemon sliced.
  5. Bring to a boil and simmer covered for 20 minutes.

One-Pan Ginger Chicken & Rice

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  • Author: juli
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 5 servings 1x


  • 2 tablespoons avocado oil
  • 1.5lbs chicken thighs, bone-in and skin-on
  • salt and pepper, to taste
  • 1/2 yellow onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, peeled and diced
  • 2 garlic cloves, sliced
  • 1 tablespoon grated ginger
  • 2 teaspoons fresh thyme
  • 1 teaspoon fresh rosemary, chopped
  • 1 teaspoon turmeric
  • 2 lemon, 1 juiced & 1 sliced
  • 4 cups chicken bone broth
  • 1 cup basmati rice


  1. Pat chicken dry and season both with salt and pepper.
  2. Add avocado to a large skillet over medium-high heat. Once pan is hot, add chicken skin-side down to the pan and cook for 5 minutes, until skin has browned. Turn chicken over to cook for another 5 minutes. Remove chicken and set aside.
  3. Turn heat to medium and add the onion, carrots and celery with a bit of salt. Cook for another 5 minutes then add the garlic, ginger, thyme, rosemary, and turmeric. Toss to coat the veggies in the herbs and spices and cook for another 2 minutes.
  4. Add the lemon juice, bone broth, and basmati rice, and mix to combined. Nestle in the chicken thighs into the rice and veggies then top with lemon slices. 
  5. Bring to a boil then reduce the temperature to low, cover, and let simmer for 15-20 minutes, until the liquid is absorbed and the chicken thighs are cooked through (internal temp should read 165F).
  6. Top with cilantro before serving!


  • Serving Size: 1
  • Calories: 433
  • Sugar: 2.4
  • Fat: 17.8
  • Saturated Fat: 4.3
  • Carbohydrates: 35.9
  • Fiber: 2.2
  • Protein: 34.2

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