Ginger-Turmeric Chicken Power Bowl

A flavorful and nutrient-dense dish featuring turmeric-seasoned chicken and fresh spinach over a bed of quinoa, packed with protein and vibrant flavors.

⏱️ Cooking Time: 30 minutes | 🍽️ Servings: 1

Instructions

1. 1.
   Start by rinsing 1/2 cup of quinoa under cold water to remove its natural coating, saponin, which can make it taste bitter. In a small pot, combine the rinsed quinoa with 1 cup of water. Bring it to a boil over medium-high heat, then reduce to a simmer, cover, and cook for about 15 minutes or until water is absorbed and quinoa is tender.
2. 2.
   While the quinoa is cooking, pat dry the 6 oz chicken breast and season it with 1 tbsp of turmeric powder. Turmeric adds a vibrant color and earthy flavor. Heat a non-stick skillet over medium heat and add a splash of oil. Place the chicken in the skillet and let it cook for about 6 minutes on each side or until the inside reaches 165°F. The outside should be golden and slightly crispy.
3. 3.
   As the chicken cooks, prepare the spinach by rinsing it under cold water. In the same skillet used for chicken, add 1 tbsp grated ginger and cook for about 30 seconds until fragrant, then add the spinach. Stir occasionally until the spinach wilts down, which should take about 2-3 minutes.
4. 4.
   Once the chicken is cooked, let it rest for a couple of minutes so that the juices redistribute within the meat, ensuring it's tender. Slice it into thin strips for serving.
5. 5.
   To assemble, fluff the cooked quinoa with a fork and place it in a bowl. Add the wilted spinach and sliced chicken on top. Tip: Drizzle with a bit of olive oil or a squeeze of lemon for extra flavor, and enjoy your high-protein meal.