🌿 Anti-Inflammatory Roasted Veggie & Turmeric Chicken Bowl
🛒 Ingredients
For the chicken:
2 boneless, skinless chicken breasts
1 tbsp olive oil
1 tsp turmeric
1 tsp paprika
1 tsp garlic powder
½ tsp black pepper
½ tsp salt
Juice of ½ lemon
For the roasted veggies:
1 cup broccoli florets
1 red bell pepper, sliced
1 zucchini, sliced
1 cup carrots, sliced
1 tbsp olive oil
Salt & pepper to taste
For the base:
1 cup quinoa or brown rice
2 cups water or broth
Optional toppings:
Fresh parsley or cilantro
Sliced avocado
Pumpkin seeds
Plain Greek yogurt or tahini drizzle
👩🍳 Instructions
Cook the quinoa or rice
Bring water or broth to a boil. Add quinoa, reduce heat, cover, and simmer 15 minutes (rice will take longer per package directions). Fluff and set aside.
Season the chicken
Mix olive oil, turmeric, paprika, garlic powder, salt, pepper, and lemon juice. Rub over chicken.
Bake the chicken
Place in a 200°C (400°F) oven for 20–25 minutes, until cooked through. Let rest, then slice.
Roast the vegetables
Toss veggies with olive oil, salt, and pepper. Spread on a baking sheet and roast at 200°C for 20 minutes until tender and slightly caramelized.
Assemble the bowls
Add quinoa or rice to a bowl. Top with sliced chicken and roasted veggies. Add avocado, seeds, and a drizzle of yogurt or tahini if desired.
💛 Why it’s great
Turmeric & garlic → anti-inflammatory
Broccoli & colorful veggies → rich in antioxidants
Whole grains → fiber for gut health
Lean protein → balanced and satisfying
If you’d like, I can also give you a fully plant-based version 🌱
