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–+ servings
Ginger turmeric chicken rice bowl 1

Ginger Turmeric Chicken Rice Bowl

This vibrant bowl features tender chicken infused with ginger and turmeric—two superstar ingredients known for their anti-inflammatory properties—served over fluffy rice and accompanied by colorful vegetables for a complete, balanced meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Marinating Time 15 minutes
Total Time 35 minutes
Course Lunch, Main Course
Cuisine Asian-Inspired, Healthy
Servings 4 bowls
Calories 425 kcal

Equipment

  • Skillet
  • Mixing Bowls

Ingredients
  

For the Turmeric Ginger Chicken

  • 1 pound boneless, skinless chicken thighs can substitute with chicken breast for leaner option
  • 2 tablespoons fresh ginger grated
  • 2 cloves garlic minced
  • 1 tablespoon ground turmeric
  • 1 teaspoon ground cumin
  • 1/4 teaspoon black pepper enhances turmeric absorption
  • 2 tablespoons olive oil
  • 1 tablespoon honey substitute with maple syrup for refined sugar-free option
  • 2 tablespoons tamari or coconut aminos for gluten-free option
  • 1 lime juiced

For the Bowl Base

  • 2 cups cooked brown rice substitute with cauliflower rice for low-carb option
  • 2 cups baby spinach lightly wilted
  • 1 cup shredded carrots
  • 1 cucumber sliced
  • 1 avocado sliced
  • 1/4 cup chopped cilantro
  • 2 green onions thinly sliced

For the Ginger Turmeric Sauce

  • 3 tablespoons plain Greek yogurt substitute with coconut yogurt for dairy-free
  • 1 tablespoon olive oil
  • 1 teaspoon turmeric
  • 1/2 teaspoon grated ginger
  • 1/2 teaspoon honey
  • salt and pepper to taste

Instructions
 

  • In a medium bowl, combine grated ginger, minced garlic, turmeric, cumin, black pepper, olive oil, honey, tamari, and lime juice. Whisk until well combined. Add the chicken thighs, ensuring they're well coated with the marinade. Let the chicken marinate for at least 15 minutes (or 2-4 hours in the refrigerator for more intense flavor).
  • Heat a large skillet over medium-high heat. Once hot, add the marinated chicken and cook for approximately 5-7 minutes per side until golden brown and fully cooked through (internal temperature should reach 165°F/74°C). Remove chicken from the pan and let rest for 5 minutes before slicing.
  • While the chicken is cooking, make your ginger turmeric sauce. In a small bowl, combine Greek yogurt, olive oil, turmeric, grated ginger, honey, and a pinch of salt and pepper. Whisk until smooth and well-incorporated.
  • Divide the cooked brown rice among four bowls, creating a base layer. Arrange the sliced chicken, wilted spinach, shredded carrots, cucumber slices, and avocado sections on top of the rice in a circular pattern.
  • Drizzle the ginger turmeric sauce over each bowl. Sprinkle with chopped cilantro and sliced green onions. For an extra boost of anti-inflammatory benefits, add a final sprinkle of freshly ground black pepper.

Notes

For meal prep, store components separately in airtight containers for up to 4 days in the refrigerator. The chicken flavor actually improves after 24 hours as the spices continue to penetrate the meat. Keep the sauce separate until serving to prevent soggy vegetables and rice.
To make this recipe lower carb, replace brown rice with cauliflower rice to reduce carbohydrates by 30g per serving. For a vegetarian variation, substitute chicken with firm tofu or tempeh marinated in the same spice mixture.

Nutrition

Calories: 425kcalCarbohydrates: 42gProtein: 28gFat: 18gSodium: 320mgFiber: 7gSugar: 6g
Keyword Anti-inflammatory, Meal Prep, Turmeric Chicken, Healthy Bowl
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