Turmeric Chicken Bowls
Chicken and rice is a favorite in our house, and this version has quickly gained a place in our regular rotation. Tender ginger-spiked chicken is paired with coconut rice, tzatziki, and fresh vegetables for an easy and filling weeknight dinner.
What You’ll Need
1 lb boneless skinless chicken thighs
1 teaspoon garlic powder
½ teaspoon turmeric
1 Tablespoon freshly grated ginger
1 lime, juiced
1 Tablespoon honey
2 Tablespoons olive oil
1 teaspoon kosher salt
¼ teaspoon black pepper
Coconut rice, chopped cabbage, cucumber, avocado and tzatziki for serving
How to Make It
Mix together garlic powder, turmeric, ginger, lime juice, honey, olive oil and salt & pepper in a large bowl or zippered storage bag. Add chicken and toss to coat. Marinate for 1-8 hours, covered in the fridge.
To make coconut rice, combine 1 can of unsweetened coconut milk and 1 cup of water with 2 ½ cups of rice. Bring to a boil, reduce heat to low and cook, covered for 20 minutes. Turn off the heat and lets it covered for 10 minutes before serving.
While the rice cooks, preheat a grill or broiler. Grill the chicken, turning once, until the internal temperature reaches 165 F.
To assemble the bowls, add rice, then chicken and vegetables. Top with tzatziki. Enjoy!
