Turmeric Chicken, Kale and Rice Bowl

This hearty and wholesome bowl layers turmeric-spiced chicken with garlicky kale, chickpeas, brown rice, and creamy avocado. Packed with flavor and nutrients, it’s a perfect one-bowl meal for lunch or dinner.

Prep & Cook Time

55 minutes

Servings

2 servings

Ingredients

• 1 cup brown rice

• 2 1/2 cups water

• 1 tbsp olive oil (for kale)

• 2 tsp olive oil (for chicken)

• 1 large bunch kale, shredded

• 2 cloves garlic, minced

• 1 cup chickpeas

• 1 pound boneless, skinless chicken breast

• 2 tsp ground turmeric root

• 1/4 tsp smoked paprika

• 1/4 tsp fine sea salt

• 1 ripe avocado, sliced (for garnish)

• 1/4 cup sunflower seeds (for garnish)

Instructions

1. Cook the rice: In a medium pot, combine rice and water. Bring to a boil, reduce heat to a simmer, cover, and cook about 45 minutes or until tender. Drain excess water if needed.

2. Prepare the kale mixture: Heat 1 tablespoon olive oil in a large pan over medium heat. Add kale and cook 2–3 minutes until starting to wilt. Add garlic and cook another 2 minutes until golden and fragrant. Stir in chickpeas, then transfer to a bowl and set aside.

3. Cook the chicken: In a separate bowl, combine chicken with turmeric, smoked paprika, and salt; toss to coat. In the same pan used for kale, add remaining 2 teaspoons olive oil and cook chicken over low heat for 12–15 minutes or until fully cooked through. Slice chicken when done.

4. Assemble bowls: Divide rice into bowls. Top with kale mixture and sliced chicken. Garnish with avocado slices and sunflower seeds. Serve immediately.