Chicken & Turmeric Veggie Bowl
10/27/2025
Ingredients
150–200 g chicken breast, sliced
1 tsp turmeric + ½ tsp cumin
1 tbsp olive oil
1 cup steamed broccoli
1 cup carrots + zucchini sautéed
Fresh parsley and lemon for topping
Instructions
Step 1: Prepare the Marinade
In a medium bowl, combine turmeric, cumin, olive oil, salt, and pepper.
Add the sliced chicken breast and mix well until all pieces are fully coated.
Let the chicken marinate for at least 15 minutes (or up to 1 hour in the fridge).
💡 The longer it marinates, the deeper the flavor.
Step 2: Cook the Chicken
Heat a non-stick skillet or grill pan over medium heat.
Once hot, add a small drizzle of olive oil.
Place the marinated chicken slices in a single layer (avoid crowding).
Cook for 6–8 minutes per side, until golden brown and cooked through.
🔸 You’ll know it’s ready when it forms a golden crust and the juices run clear.
Remove the chicken from the pan and set aside on a plate. Cover lightly to keep warm.
Step 3: Sauté the Vegetables
In the same pan (don’t wash it — those leftover flavors are gold!), add a bit more olive oil if needed.
Add carrots and zucchini first, cooking for about 3–4 minutes, stirring occasionally.
Add the broccoli florets and cook another 3 minutes, until all veggies are tender-crisp — bright in color but still slightly crunchy
Season lightly with salt, pepper, and a touch of lemon juice to enhance flavor.
Step 4: Assemble the Bowl
In a serving bowl, layer the sautéed veggies as the base.
Add the golden turmeric chicken slices on top.
Drizzle a bit of olive oil and fresh lemon juice for brightness.
Garnish with fresh parsley or cilantro for a fresh, herbaceous finish.
Time : 25 min
Servings: 2
TIPS
Don’t skip the marination: the olive oil and spices not only flavor the chicken but also make it tender and help curcumin (from turmeric) absorb better in your body.
Add crunch: sprinkle roasted chickpeas, pumpkin seeds, or crushed almonds on top for extra protein and texture.
