Zesty Lemon‑Turmeric Chicken & Black Bean Power Bowl

This protein-packed bowl marries bright lemon‑turmeric chicken with savory black beans and a splash of fresh cilantro. It’s a burst of flavor that’s still wholesome and satisfyingly light. Ideal for busy nights or a post‑workout refuel.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 lb skin‑less chicken breast, cut into bite‑size pieces
• 1 tbsp olive oil
• 1 tbsp honey
• 1 tbsp grated fresh ginger
• 2 cloves garlic, minced
• 1 tsp ground turmeric
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper (optional)
• 1 can black beans, drained & rinsed
• 1 cup cooked quinoa (or brown rice)
• 1/2 cup corn kernels (fresh or frozen)
• 1 avocado, diced
• 1/4 cup chopped fresh cilantro
• Juice of 1 lemon
• Salt & pepper, to taste

Instructions

1. Heat oil in a large skillet over medium‑high heat.
2. Season chicken with salt, pepper, turmeric, smoked paprika, cumin, and cayenne. Add to skillet, cooking until browned and cooked through, about 6–7 minutes.
3. Add garlic, ginger, and honey. Stir well to coat and cook for 1–2 minutes until fragrant.
4. Reduce heat to medium, then stir in black beans, corn, and cooked quinoa.
5. Squeeze lemon juice over the mixture, then gently fold in diced avocado and cilantro.
6. Taste and adjust seasoning if needed.
7. Transfer to bowls; garnish with extra cilantro or a squirt of lime if desired.
8. Serve immediately with lime wedges on the side for extra zing.

Chef's Note

For an extra protein punch, toss in a handful of shredded tofu or add leftover grilled chicken.

Make-Ahead Tips

Cool the bowl fully; store in airtight containers for up to 2 days. Reheat gently in the microwave or on the stove.

Substitutions

Use ground turkey instead of chicken, add diced bell peppers for crunch, or swap quinoa for cauliflower rice for a lower-carb version.