Breezy Lemon-Turmeric Chicken Power Bowl

This lemon‑turmeric chicken power bowl is a burst of sunshine and spice, combining a quick sautéed chicken base with wholesome grains, fresh veggies, and a bright citrus‑spice glaze. It’s the ultimate 30‑minute protein fix with minimal cleanup, making it ideal for busy nights or meal‑prepping. Let the zesty citrus and earthy turmeric transform ordinary dinner into an energizing, wholesome experience.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• • 1 lb chicken breast, diced
• • 2 Tbsp olive oil
• • 1 Tbsp grated fresh turmeric (or 1 tsp paste)
• • 1 small lemon (zest + juice)
• • Salt & black pepper, to taste
• • 1 cup quinoa, rinsed
• • 1 cup cherry tomatoes, halved
• • 2 cups baby spinach
• • ½ cup chickpeas, drained & rinsed
• • ¼ cup toasted pine nuts
• • 2 Tbsp chopped fresh cilantro
• • 1 Tbsp honey or maple syrup
• • Optional: ½ cup goat cheese, crumbled

Instructions

1. Heat 1 Tbsp olive oil in a large skillet over medium‑high heat. Add diced chicken, season with salt and pepper, and cook until golden on all sides, about 5‑6 min. Remove and set aside.
2. In the same skillet, add the remaining Tbsp of oil. Toss grated turmeric and 1 Tbsp minced garlic (optional) for 30 sec until fragrant. Add lemon zest, juice, and honey; stir to build a sticky glaze.
3. Return the chicken to the pan, stir to coat, and let the sauce thicken slightly, 2 min.
4. Meanwhile, cook quinoa in 2 cups water, bring to boil, reduce to low, simmer 15 min, then fluff with a fork.
5. Add cherry tomatoes and spinach to the skillet, cooking until spinach just wilted, about 1 min. Stir in chickpeas and toasted pine nuts.
6. Serve the quinoa in bowls, spoon the warm chicken and vegetable mixture on top, and drizzle any remaining glaze.
7. Sprinkle cilantro, goat cheese (if using), and a final squeeze of lemon juice.
8. For a creamy twist, top each bowl with a dollop of Greek yogurt or avocado slices before serving.

Chef's Note

If you prefer an extra kick, sprinkle a pinch of red pepper flakes during step 2. The turmeric lends a beautiful color – keep an eye on it so it doesn’t brown too dark.

Make-Ahead Tips

Quinoa can be pre‑cooked and reheated. The chicken and glaze keep up to 2 days in the fridge; reheat gently to avoid overcooking.

Substitutions

Swap chicken for shrimp or tofu. Use cauliflower rice for a low‑carb option. Replace pine nuts with walnuts or slivered almonds.