Turmeric‑Honey Lemon Chicken Sheet‑Pan Power Bowl

This vibrant sheet‑pan dinner brings together earthy turmeric, bright lemon, and a burst of honey for a flavor explosion. Packed with lean chicken, colorful veggies, and protein‑rich quinoa, it’s a wholesome meal that’s ready in record time. Ideal for busy weeknights or a quick family dinner, this recipe delivers both taste and nutrition.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• • 1 lb boneless, skinless chicken breast, cut into 1‑inch cubes
• • 1 cup quinoa, rinsed
• • 2 cups mixed bell peppers, sliced
• • 1 cup broccoli florets
• • 1 medium red onion, sliced
• • 3 tbsp olive oil, divided
• • 2 tbsp fresh lemon juice
• • 2 tbsp honey
• • 2 tsp ground turmeric
• • 1 tsp smoked paprika
• • 1 tsp garlic powder
• • 1/2 tsp salt, divided
• • 1/4 tsp black pepper
• • 1/4 cup chopped fresh cilantro (optional)
• • 1 tbsp lime wedges (for serving)

Instructions

1. Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper.
2. In a large bowl, whisk together 2 tbsp olive oil, lemon juice, honey, turmeric, paprika, garlic powder, 1/4 tsp salt, and pepper.
3. Add the chicken cubes to the bowl and toss until fully coated. Let marinate while you prepare the veggies (about 5 minutes).
4. Spread the quinoa, peppers, broccoli, and onion across the baking sheet in an even layer, using the remaining 1 tbsp olive oil and a pinch of salt.
5. Arrange the marinated chicken on top of the quinoa and veggies, ensuring an even spread for even cooking.
6. Bake for 20 minutes, stirring once halfway through, until the chicken is cooked through (internal temp 165°F) and the veggies are tender-crisp.
7. Remove from oven and let rest 5 minutes. Sprinkle fresh cilantro and a squeeze of lime over the bowl for brightness.
8. Serve directly from the sheet pan or transfer to a serving bowl. Pair with a side of Greek yogurt or a light vinaigrette for extra protein.

Chef's Note

For an even crispier finish, raise the oven temperature to 450°F during the last 5 minutes of baking, but keep a close eye to avoid burning.

Make-Ahead Tips

This dish is best served fresh, but leftovers stay tasty in the fridge for up to 3 days. Reheat in the microwave or a shallow pan to maintain crispness.

Substitutions

Swap chicken for turkey breast, lean pork tenderloin, or tofu for a vegetarian option. Use brown rice instead of quinoa for a different grain profile.