TURMERIC GARLIC CHICKEN AND QUINOA
This Turmeric Garlic Chicken And Quinoa is a vibrant, nourishing dish that combines lean, protein-rich chicken breast with fibre-packed quinoa, all flavoured with anti-inflammatory turmeric and aromatic garlic. Mildly earthy turmeric blends with savoury garlic to create a warm, satisfying flavour base, while the olive oil ensures moist and tender chicken. Quinoa adds nuttiness, micronutrients and plant-based completeness. They form a gluten-free, low‑fat and nutrient-dense entrée perfect for boosting immunity and promoting gut health. With its bright golden hue and balanced macro profile, this meal provides sustained energy and freshness, which is ideal for weekday lunches, quick dinners or health-focused meal prep. It’s light, tasty and packed with wholesome goodness.
RECIPE CATEGORY
Lunch, Dinner
SERVING SIZE
1
CUISINE
Mediterranean
PREPARATION/TECHNIQUES
Pan‑Fry
OCCASION/HOLIDAY
Spring, Easter
SPECIAL CONSIDERATION/DIETARY CONCERNS
Healthy, Low Fat, Low Sodium, Wheat/Gluten‑Free, Quick & Easy, Organic
DISH TYPE
Chicken Salad
INGREDIENTS
There are the following ingredients for Turmeric Garlic Chicken And Quinoa:
- 120 g chicken breast, skinless, trimmed
- ½ tsp ground turmeric
- 1 garlic clove, minced (~2 g)
- ½ tbsp olive oil (≈ 7 ml)
- ¾ cup cooked quinoa (≈ 185 ml)
- salt and pepper, to taste
- chopped parsley or a squeeze of lemon (Optional garnish)
FULL NUTRITIONAL INFORMATION
- Calories: 382.3 kcal
- Fat: 12.7 g
- Saturated Fat: 2 g
- Carbohydrate: 32.2 g
- Sugar: 1.3 g
- Sodium: 636 mg
- Fiber: 4.6 g
- Protein: 33.6 g
- Cholesterol: 87.6 mg
- Calcium: 45.3 mg
- Iron: 3.7 mg
- Potassium: 708.6 mg
PREPARATION
- Heat Olive Oil: Heat olive oil in a non-stick pan over medium heat.
- Add Spices: Sprinkle both sides of the chicken with turmeric, salt and pepper.
- Add Chicken: Once oil shimmers, add chicken and cook 4 to 5 minutes per side until golden and internal temperature reaches 74 °
- Remove Chicken: Remove chicken and set aside on a plate.
- Saute Garlic: In the same pan, add minced garlic and sauté 30 seconds until fragrant, which avoids burning.
- Slice The Chicken: Slice the chicken breast.
- Stir It Continuously: Add cooked quinoa to the pan with garlic, stirring to warm for ~1
- Garnishing: Plate quinoa top with sliced chicken. Garnish with parsley or lemon.
PREP TIME
5 minutes
COOKING TIME
15 minutes
TIPS
- Even Turmeric Coating: Mix turmeric with a pinch of salt before rubbing to prevent clumping.
- Avoid Dried Out Chicken: Don’t overcook. Check with a meat thermometer or cut into the centre at the 4 minute mark.
- Use Just‑Cooked Quinoa: Warm quinoa takes on a garlic flavour faster.
- Deglaze Pan: Use a dash of water or broth to lift fond after removing the chicken, then add garlic.
- Rest Chicken Briefly: Let rest for 3 minutes before slicing to retain juices.
VARIATIONS
- Veggie Boost: Stir in steamed broccoli or spinach into quinoa.
- Bulk It Up: Add a soft-boiled egg or sprinkle feta for extra protein and creaminess.
- Spice It Up: Add crushed chilli flakes or swap garlic for garlic‑chilli paste.
- Marinade Twist: Marinate chicken in turmeric, garlic and a squeeze of lemon for 30 minutes before cooking.
- Gluten-Free Swap: This is naturally gluten-free. No change is needed.
PREPPING AND STORAGE
- Make‑Ahead: Cook chicken and quinoa up to 2 days in advance and store separately in airtight containers.
- Reheat Tip: Gently warm chicken and quinoa in a skillet with a teaspoon of water or olive oil to prevent dryness.
- Freezing: Cooked chicken can be frozen (sliced) in sealed bags for up to 3 months; quinoa freezes well, too. Thaw overnight in the fridge.
- Storing: Keep in fridge ≤ 3 Combine before reheating for the best texture and taste.
- Re-Plate Fresh: Add herbs at reheating to revive aromas and appearance.