Tantalizing Turmeric Chicken Fiesta with Lemon-Kissed Quinoa!

Ready to jazz up your taste buds with a burst of superfood goodness? Look no further than this vibrant medley featuring fresh turmeric root, tender chicken, and zesty lemon-infused quinoa. It’s a party on your plate that’s as fun to make as it is to eat!

But wait, there’s more! For our low-carb pals, we’ve got a nifty swap: shredded cauliflower or Brussels sprouts instead of quinoa. Let’s dive into this culinary adventure!

Ingredients:

For the Turmeric Marinated Chicken:

• 1 cup of coconut cream (because everything’s better with coconut!)
• 2 tablespoons of olive oil (the MVP of the kitchen)
• 1 tablespoon of freshly grated turmeric root (hello, sunshine!)
• 1 teaspoon of Ginger Root (spice up your life!)
• Juice from 1 lemon (cue the citrus symphony)
• ½ teaspoon of ground cayenne pepper (for a fiery kick)
• 1 clove of garlic, minced (vampire repellent)
• 1 teaspoon of sea salt (because we’re seas-ing things up)
• 2 pounds of raw chicken breast, cubed (the star of the show!)

For the Quinoa:

• 1 tablespoon of coconut oil (let’s get tropical!)
• 1 tablespoon of freshly grated ground turmeric (golden goodness)
• 1 teaspoon of Curry Powder (for a flavor explosion)
• ½ teaspoon of cumin (spice up your life, part two)
• 1 cup of quinoa, rinsed and drained (the grain that packs a punch)
• 2 cups of chicken broth (for extra flavor)
• 2 cups of baby kale, chopped (because greens are great)
• Juice from ½ lemon (a squeeze of sunshine)
• 2 tablespoons of raw pepitas (for a crunchy finish)

Instructions:

1. Let’s kick things off by marinating our chicken! In a bowl, mix together all the marinade ingredients except for the chicken. Give it a good stir, then add in the chicken cubes. Coat them well with the marinade, cover, and pop them in the fridge for at least 2 hours (or overnight for extra flavor).
2. Preheat your oven to 360 degrees F. Lightly oil a baking sheet, then spread out your marinated chicken cubes. Bake them for 20 minutes until they’re cooked through, then switch to high broil for an extra 5 to 10 minutes until they’re golden and delicious.
3. Now, onto the quinoa adventure! In a saucepan, melt your coconut oil over medium heat. Add in the turmeric, curry, and cumin, and let them sizzle until they’re fragrant. Toss in the quinoa and stir until it starts popping.
4. Pour in the chicken broth and bring it to a gentle simmer. Cover and let it cook undisturbed for 10 minutes. Then, stir in the chopped kale, cover again, and let it cook for another 10 minutes until the quinoa is tender and fluffy.
5. Time to finish off our lemon-kissed quinoa! Fluff it up with a fork, then squeeze in the lemon juice. Sprinkle on the pepitas for a crunchy garnish, and voila—your quinoa masterpiece is complete!

Nutrition:

Per serving, get ready for a flavor explosion: 330 calories of pure deliciousness, 21g of healthy fats to fuel your adventures, 21g of wholesome carbs for energy, a sprinkle of 300mg of sodium for seasoning perfection, just 1g of sugar (because who needs it when you’ve got all this flavor?), 4g of fiber for good gut vibes, and a whopping 15g of protein to keep you strong and satisfied.

Get ready to tantalize your taste buds and nourish your body with this lemony, turmeric-infused delight! Enjoy every flavorful bite of this fiesta on your plate. Let’s dig in and savor the goodness!