Zesty Lemony Kale Quinoa with Turmeric Chicken Magic!

Alright, what to do with that fresh turmeric root sitting in your kitchen, looking all vibrant and full of potential? Turn it into a SUPER FOOD explosion, of course! We’re talking turmeric in the chicken marinade and the quinoa for double the golden goodness. You’ll feel like a culinary wizard by the end of this.

Oh, and if you’re doing the whole super low carb thing, no worries. Just swap out the quinoa for 4 cups of shredded cauliflower or Brussels sprouts (yes, both are that versatile). Cut the broth down to just 1/4 cup and shave off half the cooking time. You’ll still be a meal-prep rock star!

Servings: 6 (Or 1 if you’re super hungry and/or really into this recipe)

Here’s What You Need

For the Turmeric Marinated Chicken:

• 1 cup coconut cream (yes, it’s as creamy as it sounds)
• 2 tablespoons olive oil (a little drizzle of liquid gold)
• 1 tablespoon freshly grated turmeric root (the superstar ingredient)
• 1 teaspoon ginger root (for that zing!)
• Juice from 1 lemon (get those citrusy vibes going)
• ½ teaspoon ground cayenne pepper (just a little kick)
• 1 clove garlic, minced (hello, flavor!)
• 1 teaspoon sea salt (season to perfection)
• 2 pounds raw chicken breast, cubed (don’t worry, it’s still tasty without the skin!)

For the Quinoa:

• 1 tablespoon coconut oil (it’s like magic in a spoon)
• 1 tablespoon freshly grated ground turmeric (you can never have too much!)
• 1 teaspoon curry powder (bring on the spices)
• ½ teaspoon cumin (yes, please!)
• 1 cup quinoa, rinsed and drained (the super seed of all grains)
• 2 cups chicken broth (the liquid gold for your grain)
• 2 cups baby kale, chopped (because you’re healthy and fancy)
• Juice from ½ lemon (extra citrusy goodness)
• 2 tablespoons raw pepitas (for a crunchy finish)

Instructions

1. Marinate the Chicken: Combine the coconut cream, olive oil, turmeric, ginger, lemon juice, cayenne pepper, garlic, and sea salt in a bowl. Stir it all together until it’s a smooth, golden elixir. Add the chicken cubes, toss to coat, and let it chill in the fridge for at least 2 hours, or up to overnight (hello, meal prep magic!).
2. Bake the Chicken: Preheat your oven to 360°F (because precision is key). Coat a baking sheet with a little olive oil to prevent sticking, then lay out your chicken cubes, giving them some personal space (they like it that way). Bake for 20 minutes, then turn on the broiler and let those chicken cubes get golden and crispy for 5-10 more minutes. Remove when they’re beautifully browned.
3. Cook the Quinoa: In a medium saucepan, melt the coconut oil over medium heat. Once it’s melted, toss in the turmeric, curry powder, and cumin. Let it sizzle until the kitchen smells like heaven. Add the quinoa and stir until it starts popping like popcorn—don’t let it burn, though!
4. Simmer the Quinoa: Pour in the chicken broth and bring it to a gentle simmer. Cover, reduce the heat to low, and cook undisturbed for 10 minutes. Don’t peek! After 10 minutes, uncover the pot and stir in the kale (it’s like giving your quinoa a pop of green goodness). Cover it back up and cook for another 10 minutes. Let it sit for 5 minutes once it’s done, then fluff it up with a fork.
5. Finish the Dish: Stir in the lemon juice to give the quinoa that fresh, zesty punch. Now, pile that quinoa onto plates and top it with your beautifully golden turmeric chicken. Sprinkle the pepitas on top for a crunchy, nutty crunch, and bam! You’re done.

Nutritional Breakdown (Per Serving):

• 330 calories
• 21g fat
• 21g carbohydrate
• 300mg sodium
• 1g sugar
• 4g fiber
• 15g protein

And there you have it! A fun, flavorful dish that’s packed with nutrients and bursting with fresh flavors. Whether you’re making this for a crowd or just treating yourself to a little self-care, this dish is sure to impress. Enjoy, and don’t forget to share the love with friends—after all, good food is even better when it’s shared!

Happy cooking! 🍋🍗