Turmeric Chicken and Red Pepper Rice

Turmeric Chicken and Red Pepper Rice

Chicken is a great source of tryptophan an amino acid that helps promote serotonin, the feel-good brain chemical. Probiotic yoghurt is full of good bacteria which helps keep the gut healthy and boost the immune system. It is believed that there is a strong link between a healthy gut and a happy brain and that gut bacteria can have a wide-ranging effect on brain chemistry.


  • 1 tsp. turmeric
  • 2 tsp. mixed herbs
  • Pinch of chilli flakes (optional)
  • 1 ½ tbsp. olive oil
  • 240g chicken breast skin removed
  • 1 bag (250g) of wholemeal basmati rice (e.g. Tilda steamed brown basmati rice)
  • 285g jar roasted/chargrilled peppers, drained well
  • 160g tinned chickpeas, drained
  • 1 x 15g bunch mint and coriander (optional)
  • 1 lemon
  • 80g 0% natural probiotic yogurt (e.g. Yeo Valley 0% fat natural yogurt)

Preparation time:

Cooking time:

Skill level:





  1. Chop chicken into bite size pieces. Place in a plastic container with a lid. Add the turmeric, mixed herbs, 1 tbsp. olive oil, salt, pepper and chilli flakes and rub well into the chicken. Leave to marinate for as long as possible (at least 30 minutes).

  2. Preheat the oven to 200C (180C Fan). Grease and line a baking sheet. Place the chicken on baking sheet and squeeze over the juice of half a lemon and drizzle with ½ tbsp. olive oil. Place in the oven for 20 minutes until cooked through and tender.

  3. Cook the rice according to the packet instructions. Drain the peppers and the chickpeas.

  4. Place the rice in a bowl and add the chopped mint, coriander, the peppers, chickpeas and season with salt, pepper and a squeeze of lemon juice.

  5. Serve the rice with the chicken and garnish with a little more of the herbs and yogurt.

Nutritional information per serving:









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