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Crispy Turmeric Chicken Bowl: A Flavorful and Healthy Meal Recipe

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This Chicken Quinoa Bowl is a flavorful and healthy meal featuring marinated chicken thighs, fresh veggies, and a creamy tahini dressing. Ideal for meal prep or a quick dinner, it’s packed with nutrients and vibrant flavors.

Ingredients

Scale
  • 1 pound boneless, skinless chicken thighs
  • 2 tablespoons olive oil
  • 1 tablespoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • Juice of 1 lemon
  • 2 cups cooked quinoa or brown rice
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1 avocado, sliced
  • 1 cup baby spinach or mixed greens
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup feta cheese, crumbled (optional)
  • 3 tablespoons tahini
  • 2 tablespoons lemon juice
  • 1 tablespoon honey or maple syrup
  • 1–2 tablespoons water (to thin)

Instructions

  1. In a large mixing bowl, combine olive oil, ground turmeric, ground cumin, smoked paprika, garlic powder, onion powder, salt, pepper, and lemon juice. Whisk until well combined.
  2. Add the chicken thighs to the marinade, ensuring each piece is thoroughly coated. Use your hands for better coverage.
  3. Cover the bowl with plastic wrap or transfer the chicken to a resealable plastic bag. Let it marinate in the refrigerator for at least 30 minutes, or up to overnight for enhanced flavor.
  4. Preheat your oven to 400°F (200°C). Alternatively, you can grill the chicken.
  5. For oven cooking, line a baking sheet with parchment paper or lightly grease it. Place the marinated chicken thighs on the sheet, spaced evenly.
  6. Bake for 25-30 minutes, or until the internal temperature reaches 165°F (75°C) and the chicken is golden brown. For extra crispiness, broil for an additional 2-3 minutes, watching closely.
  7. If grilling, preheat to medium-high heat and grill the chicken for 6-7 minutes per side until fully cooked and charred.
  8. Let the chicken rest for 5 minutes before slicing into bite-sized pieces.
  9. Cook quinoa or brown rice according to package instructions (about 15-20 minutes).
  10. While the grains cook, wash and chop the vegetables: halve the cherry tomatoes, dice the cucumber, and slice the avocado. Rinse baby spinach or mixed greens.
  11. Chop fresh cilantro and crumble feta cheese if using. Set aside until the chicken is ready.
  12. In a small bowl, combine tahini, lemon juice, honey or maple syrup, and a pinch of salt and pepper. Whisk until smooth.

Notes

  • For a vegetarian option, substitute the chicken with roasted chickpeas or grilled tofu.
  • Feel free to customize the bowl with your favorite vegetables or grains.
  • The dressing can be adjusted for consistency by adding more water if needed.

Find it online: https://mmmflavors.com/crispy-turmeric-chicken-bowl/