Grilled Chicken Bowl With Turmeric Rice and Greens
LUNCH OR DINNER · 30 MINUTES · ANTI-INFLAMMATORY
This is the dish you come back to when you want something nourishing and tasty at the same time without spending hours toiling in the kitchen. Golden turmeric rice gives it warmth and a gentle anti-inflammatory boost, the chicken is juicy and lightly charred, and a generous serving of greens with lemon-tahini ties it together.
Prep: 10 min
Cook: 20 min
Serves: 2
Difficulty: Easy
Why You’ll Love It
Turmeric + black pepper for anti-inflammatory support
Balanced macros — protein, complex carbs, healthy fats
Meal-preps beautifully for 3 days
Endlessly adaptable to whatever greens you have
What You’ll Need
Ingredients
For the Chicken
- 2 boneless, skinless chicken thighs (or 1 large breast)
- 1 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp garlic powder
- Salt and black pepper
- Juice of ½ lemon
For the Turmeric Rice
- ¾ cup white or brown rice
- 1½ cups water or low-sodium broth
- 1 tsp ground turmeric
- ¼ tsp black pepper (activates the turmeric)
- 1 tbsp olive oil
- Pinch of salt
For the Bowl
- 2 large handfuls baby spinach, kale, or rocket
- ½ cucumber, sliced
- 1 small carrot, ribboned or grated
- ¼ red onion, thinly sliced
- Handful fresh parsley or coriander
For the Lemon-tahini Drizzle
- 2 tbsp tahini
- Juice of ½ lemon
- 1 small garlic clove, grated
- 3–4 tbsp warm water (to loosen)
- Pinch of salt
Step By Step
1. Marinate the chicken. Rub with olive oil, paprika, garlic powder, salt, pepper, and lemon juice. Let it sit while you start the rice.
2. Cook the turmeric rice. Rinse the rice. In a pot, warm the olive oil, add turmeric and black pepper, stir for 30 seconds until fragrant. Add the rice, toss to coat, then pour in the water/broth and salt. Bring to a boil, cover, reduce to low and simmer 15 minutes (35–40 for brown rice). Rest covered 5 minutes, then fluff.
3.Grill the chicken. Heat a griddle or pan over medium-high. Cook the chicken 5–6 minutes per side until golden and cooked through (internal temp 75°C / 165°F). Rest on a board for 5 minutes, then slice.
Whisk the drizzle. Combine tahini, lemon juice, garlic, and salt. Add warm water a tablespoon at a time until you get a pourable, creamy consistency.
4. Build the bowl. Spoon turmeric rice into the base. Pile greens, cucumber, carrot, and red onion around the edge. Lay sliced chicken on top, drizzle generously with tahini sauce, scatter herbs, and finish with a final crack of black pepper.
Variations to Try
- Plant-based: swap chicken for grilled tofu or chickpeas roasted with the same spice mix.
- Lower-carb: use cauliflower rice — toss it in the turmeric-oil base the same way.
- Add crunch: a small handful of toasted almonds or pumpkin seeds.
Nutrition (approx. per serving)
Calories ~520 kcal
Protein 34 g
Carbs 48 g
Fat 20 g
Fibre 7 g
Pair it With
A read on how anti-inflammatory foods support a full-body reset.
