Turmeric Chicken and Quinoa Power Bowl

A vibrant and nutritious bowl featuring turmeric-spiced chicken and fluffy quinoa, topped with a creamy Greek yogurt dressing. Perfect for a quick high-protein meal.

⏱️ Cooking Time: 25 minutes | 🍽️ Servings: 1

Instructions

1. 1.
   Rinse the quinoa under cold water using a fine mesh strainer to remove any bitter residue. In a small saucepan, combine the rinsed quinoa with 1 cup of water. Bring to a boil over medium-high heat, then reduce to a simmer, cover, and cook for 15 minutes until the water is absorbed and the quinoa is fluffy.
2. 2.
   While the quinoa is cooking, season the chicken breast with turmeric, ensuring all sides are covered for an even flavor. Heat 1 tablespoon of olive oil in a skillet over medium heat. Once the oil is shimmering, add the chicken to the skillet. Cook for 6-7 minutes on each side or until the chicken is golden brown and cooked through to an internal temperature of 165°F. Remove the chicken from the skillet and let it rest for a couple of minutes before slicing.
3. 3.
   In a small bowl, mix the Greek yogurt until it is smooth and creamy. This will serve as a light, refreshing dressing for your bowl, adding a tangy touch to the dish.
4. 4.
   Fluff the cooked quinoa with a fork to separate the grains. Place the quinoa in a serving bowl, creating a base for the dish. Arrange the sliced chicken on top of the quinoa.
5. 5.
   Drizzle the Greek yogurt generously over the top. This helps to add moisture and flavor to every bite. Serve immediately while warm. If at any point your chicken or quinoa becomes too dry, drizzle a little more olive oil or yogurt as needed to restore moisture.