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turmeric chicken cauliflower bowls recipe

Anti-Inflammatory Turmeric Chicken and Cauliflower Bowls

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Turmeric Chicken
  • 1.5 lbs boneless skinless chicken breasts about 4 medium breasts
  • 1 tablespoon ground turmeric
  • 1 teaspoon ground ginger
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon black pepper freshly ground
  • 1 teaspoon sea salt
  • 2 tablespoons extra virgin olive oil divided
Roasted Cauliflower
  • 1 large head cauliflower cut into florets, about 6 cups
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
For Serving
  • 4 cups fresh baby spinach
  • 1 medium lemon cut into wedges
  • 2 tablespoons fresh parsley chopped, for garnish
  • 1 tablespoon sesame seeds optional, for garnish

Method
 

  1. Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper.
  2. Add the cauliflower florets to the prepared sheet pan. Drizzle with 2 tablespoons olive oil and sprinkle with turmeric, garlic powder, salt, and pepper. Toss to coat evenly, then spread in a single layer. Roast for 20-25 minutes, flipping halfway through, until golden and crispy at the edges.
  3. While the cauliflower roasts, combine the turmeric, ginger, garlic powder, cumin, black pepper, and salt in a small bowl. Mix well.
  4. Place chicken breasts between two sheets of plastic wrap and pound to an even ¾-inch thickness. Pat dry with paper towels, then rub 1 tablespoon of olive oil all over the chicken. Coat both sides generously with the spice blend, pressing gently so it adheres.
  5. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken breasts. Cook for 5-6 minutes per side without moving them, until golden brown and the internal temperature reaches 165°F (74°C).
  6. Transfer the chicken to a cutting board and let rest for 3-5 minutes. Slice against the grain into strips.
  7. Divide the fresh spinach among 4 bowls. Top each with sliced turmeric chicken and a generous portion of roasted cauliflower. Squeeze fresh lemon juice over the top and garnish with chopped parsley and sesame seeds if desired.
  8. Serve immediately with extra lemon wedges on the side. For meal prep, store components separately and assemble fresh each day.

Notes

• Always use freshly ground black pepper with turmeric—the piperine dramatically increases curcumin absorption.
• For extra crispy cauliflower, make sure your oven is fully preheated and don't overcrowd the pan.
• This recipe doubles easily for meal prep. Use two sheet pans for the cauliflower to maintain crispiness.