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Quick & Easy Turmeric-Spiced Chicken with Quinoa and Pomegranate
Elevate your dinner with turmeric-spiced chicken over quinoa and pomegranate. Quick, easy, and packed with antioxidants. Perfect for a healthy weeknight meal!
Looking for a nutritious yet quick dinner idea that doesn't compromise on flavor? Our Turmeric-Spiced Chicken with Quinoa and Pomegranate is a vibrant dish that combines the natural anti-inflammatory benefits of turmeric with the high protein content of lean chicken breast. This meal is not only visually stunning but also packed with antioxidants from juicy pomegranate seeds, providing a delightful burst of sweetness and crunch.
Turmeric, known for its powerful health benefits, is the star of this dish. When combined with black pepper, it enhances the absorption of curcumin, the active ingredient in turmeric, making it even more beneficial. Paired with the complete protein of quinoa, this meal supports muscle repair and boosts your immune system, making it ideal for a post-workout dinner or a nourishing family meal.
Recipe Overview
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings
4
Calories
450 kcal
per serving
Cuisine
Indian
Elevate your dinner with turmeric-spiced chicken over quinoa and pomegranate. Quick, easy, and packed with antioxidants. Perfect for a healthy weeknight meal!
Ingredients
- • chicken breast: 4 (about 1 pound total)
- • turmeric powder: 2 teaspoons
- • black pepper: 1/2 teaspoon
- • olive oil: 2 tablespoons
- • quinoa: 1 cup
- • water: 2 cups
- • pomegranate seeds: 1 cup
- • fresh mint leaves: 1/4 cup, chopped
- • lemon: 1, juiced
- • sea salt: to taste
Instructions
- 1 In a large bowl, mix turmeric powder, black pepper, and a pinch of sea salt. Rub the mixture evenly over the chicken breasts.
- 2 Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 6-8 minutes on each side or until fully cooked and golden brown. Remove from the skillet and let rest.
- 3 In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until the water is absorbed and the quinoa is fluffy.
- 4 Transfer the cooked quinoa to a serving platter, then top with pomegranate seeds and chopped mint leaves. Drizzle with lemon juice and the remaining tablespoon of olive oil.
- 5 Slice the cooked chicken breasts and place them over the quinoa mixture. Serve immediately, garnished with additional mint if desired.
Serving Suggestions
- • This Turmeric-Spiced Chicken pairs beautifully with a simple side of steamed vegetables such as broccoli or green beans, which add a pop of color and extra nutrients to the meal. For a refreshing touch, serve it with a cucumber and yogurt salad, seasoned with a hint of dill or mint, to complement the flavors of the dish. For beverages, consider a lemon-infused water or a light herbal tea, such as chamomile, to cleanse your palate and enhance digestion. This balanced meal is perfect for any night of the week, offering both quick preparation and lasting satisfaction.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To maintain the freshness of the pomegranate seeds and mint, store them separately, and add them just before reheating the chicken and quinoa. Reheat gently in the microwave or on the stovetop, adding a splash of water to the quinoa to prevent it from drying out.
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