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10 EASY ANTI INFLAMMATORY DINNER RECIPES

Explore a collection of 10 easy, anti-inflammatory dinner ideas that combine delicious flavors with health-boosting ingredients. These meals highlight inflammation-fighting foods, offering not only a taste sensation but also potential health benefits.

From the best anti-inflammatory soup recipes to simple chicken-based dishes, this list features a variety of meals to nourish both body and soul.

TURMERIC LIME CHICKEN

Whip up a quick and healthy dinner with this turmeric lime chicken recipe! In just 30 minutes, enjoy pan-fried chicken with a golden, crispy turmeric coating known for its anti-inflammatory properties. Pair it with fresh mango salsa, roasted vegetables, or sandwich it between your favorite bread for a flavorful, family-friendly meal.

LEMON GINGER CHICKEN SOUP (ANTI-INFLAMMATORY ONE-POT)

When you need comfort or are feeling under the weather, try this one-pot lemon ginger chicken soup! Packed with flavor, nutrients, and anti-inflammatory ingredients, it’s a protein-rich dish that’s ready in under 50 minutes—a perfect weeknight option.

CURRIED CAULIFLOWER AND BROCCOLI SOUP

Savor a dairy-free delight with this curried broccoli cauliflower soup, made creamy with coconut milk. This one-pot wonder is bursting with vegetables and aromatic spices for a delicious, wholesome meal.

ANTI-INFLAMMATORY TURMERIC CHICKEN SOUP

Soothe your body and boost your immune system with this anti-inflammatory turmeric chicken soup. Full of vegetables and immune-boosting ingredients, it’s a comforting and nourishing remedy for those days when you need a pick-me-up.

TUMMY HEALING SOUP FOR ONE

This gluten-free and vegan tummy-healing soup is packed with anti-inflammatory ingredients like turmeric and ginger, along with nourishing veggies and a touch of pasta. Perfect for a soothing, self-care meal.

TURMERIC CHICKPEA STEW

Enjoy this easy, one-pot turmeric chickpea stew made with butternut squash, coconut milk, and bok choy. A wholesome and nutritious dish that’s full of flavor and ideal for busy nights.

MISO GINGER SALMON BITE BOWL WITH BROCCOLI

Satisfy your cravings with this Miso Ginger Salmon Bite Bowl. Marinated and cubed salmon brings out juicy flavor, paired with broccoli for a wholesome and delicious meal that you’ll love.

PESTO SALMON BOWLS

Packed with healthy fats, nutrients, and anti-inflammatory ingredients, these pesto salmon bowls are a quick and tasty option. Ready in 30 minutes, they’re perfect for a light but satisfying meal, paired with rice and green beans.

MOROCCAN CARROT RED LENTIL SOUP

This Moroccan-inspired carrot and red lentil soup is a meatless treat bursting with flavor. Spices like cumin, turmeric, coriander, paprika, and cinnamon make it a hearty and comforting soup, with the bonus of freezing well for later!

CREAMY CAULIFLOWER SOUP

This creamy cauliflower soup is perfect year-round but especially cozy during colder months. Infused with garlic, ginger, turmeric, and paprika, this golden soup is both flavorful and immune-boosting—vegan and delightful for a comforting experience!

CREAM OF CHICKEN BAKE

A can of cream of chicken soup turns plain chicken into a delicious weeknight comfort food with this easy cream of chicken bake. When Michigan’s weather feels like it’s straight out of Frozen, I turn to hearty classics like this chicken casserole, made with condensed soup and topped with ham and cheese, to warm up and fight the chill.

EQUIPMENT

  • 9×13 baking dish
  • Medium sauté pan for browning chicken and onions
  • Tongs for flipping chicken
  • Spatula for serving

INGREDIENTS

  • 3 boneless, skinless chicken breasts, split into 6-7 pieces
  • 1/2 cup unbleached flour
  • 1/2 yellow onion, diced
  • 1 tablespoon butter
  • 1 pound black forest ham, diced
  • 1 can (10.5 ounces) cream of chicken soup
  • 1 tablespoon Dijon mustard
  • 1 teaspoon oregano (divided)
  • 1 teaspoon garlic powder (divided)
  • 1/2 cup milk
  • 4 ounces triple cheddar cheese blend
  • 1 tablespoon olive oil

INSTRUCTIONS

  • Preheat the oven to 375°F.
  • Dice the ham and set it aside in a bowl.
  • In a medium sauté pan, melt butter and sauté the diced onions until they turn light brown. Remove the onions from the pan and set them aside.
  • On a plate, combine flour, garlic powder, and oregano. Slice the chicken breasts into 6-7 pieces.
  • Add olive oil to the same pan used for the onions. Dredge the chicken in the flour mixture and brown it in the pan for 2-3 minutes on each side.
  • Transfer the browned chicken to a greased 9×13 baking dish.
  • In a bowl, combine the cream of chicken soup, milk, garlic powder, oregano, and Dijon mustard. Stir until well combined.
  • Pour the soup mixture over the chicken in the baking dish. Top with sautéed onions and diced ham. Do not add cheese at this stage.
  • Cover the dish with aluminum foil and bake for 30 minutes.
  • After 30 minutes, remove the dish from the oven and sprinkle the cheese blend on top.
  • Return the dish to the oven, uncovered, and bake for an additional 15 minutes. Enjoy!

NOTES

  • Browning the chicken before adding it to the casserole helps prevent excess liquid during baking. The chicken doesn’t need to be cooked through; just brown it on both sides.
  • If you skip browning, add an extra 15 minutes to the baking time.
  • To store leftovers: Place them in a covered container and refrigerate for up to 3 days. To reheat, add 1/2 cup of chicken broth, cover, and bake at 375°F for 12 minutes.