Six Spice Chicken Bowls + Turmeric Rice
Raise your hand if you like A LOT of FLAVOR in your meals?! If your hand is up, then this recipe is for YOU!
While these bowls are not spicy-hot, they are packed full of delicious spices that add loads of flavor!
I made these Spiced Chicken Bowls for dinner and all of our teenagers cleaned up their bowls and everything left in the pans. 
WINNER
These bowls would work fabulously to bring to work or school for lunch because they are great eaten cold. #MealPrep
Be sure to use brown BASMATI rice for this recipe because different types of brown rice cook up differently. Brown basmati takes less time to cook than regular short-grain brown rice.
Turmeric has been a popular spice in Indian and Asian food for centuries, but it has become a global favorite over the past few years.
Turmeric gets its health benefits from its main active ingredient, curcumin, which is LOADED with antioxidants and is believed to have anti-inflammatory properties. (and it’s even great for some pets, also! – But check with your vet of course!)
Researchers believe that chronic inflammation plays a significant role in all sorts of chronic diseases, from heart disease to cancer.
Plus, curcumin is believed to boost your brain function, ease arthritis pain, and even help with depression.
Turmeric adds a rich flavor to recipes and even has found its way into yummy turmeric lattes! Add it to rice, chilis, stews, and stir-fries for a unique flavor.
Have you had any turmeric lately!?
REFERENCE:
Healthline: Health Benefits of Turmeric
ALWAYS use freshly-squeezed lemon or lime juice from an actual fresh lemon/lime. Bottled juice from the store will give your meal a strange metallic or overly acidic taste.
Want to get the most juice possible from each of your fresh lemons or limes? Of course, we do! Here’s a quick trick:
On your counter or a cutting board, press and roll your lemon/lime back and forth very firmly with your hands.
The rolling loosens and breaks down some of the citrus membranes and makes the outside a little more pliable. This makes it easier to squeeze which also means you’ll likely get more juice from your squeeze.
Let me know how this works for you!
6 servings
Ingredients:
Rice
- 1-1/2 cups uncooked brown basmati rice
- 3 cups chicken broth
- 2 Tbsps ghee or clarified butter
- 1 tsp turmeric
- 1 tsp oregano
- 1/2 tsp cumin
- 1 bay leaf
- sea salt and ground pepper, to taste
Chicken:
- 2 lbs boneless skinless chicken thighs, fat trimmed and chopped into bite-sized pieces
- 2 Tbsps olive oil or avocado oil
- 2 fresh lemons or limes, juiced
- 2 cloves garlic minced
- 2 Tbsps allspice
- 1 Tbsp coriander
- 1 Tbsp paprika
- 1 Tbsp cumin
- 2 tsp sumac
- 1 tsp turmeric
- sea salt and pepper to taste
White Sauce
- 1 cup plain Greek yogurt
- 2 fresh garlic cloves, minced
- 1/2 tsp black pepper
- 1 tsp fresh lemon or lime juice
- 1 tsp apple cider vinegar
- 1 Tbsp raw honey
- 2-4 tbsp water, to thin your sauce as desired
Toppings
- Romaine lettuce, shredded
- Roma tomatoes, diced
- avocado, cubed
- fresh parsley, minced
Instructions:
In a large pot, heat the ghee over medium heat. Add in your rice and toast it for 2-3 minutes, stirring constantly. Add in the chicken broth together with all of your rice seasonings, cover, and let it simmer for 15 minutes, or until tender. Remove from heat and remove the bay leaf.
In a large bowl, add your chopped chicken, seasonings, and lemon juice. Toss well to combine. Allow chicken to marinate for 20 minutes.
Heat your oil in a large skillet over medium-high heat. Add in the chicken in a single layer, and cook for 8-10 minutes or until golden brown and cooked through. Set aside.
Meanwhile, add all of your sauce ingredients into a small bowl and whisk well to combine.
To assemble your bowls, divide the rice equally between your serving bowls, top with cooked chicken, and serve with the sauce, lettuce, avocado, and tomatoes.
Stays good in the fridge for up to 3 days.
Enjoy!
Rachel
Ingredients
Rice
- 1-1/2 cups uncooked brown basmati rice
- 3 cups chicken broth
- 2 Tbsps ghee or clarified butter
- 1 tsp turmeric
- 1 tsp oregano
- 1/2 tsp cumin
- 1 bay leaf
- sea salt and ground pepper, to taste
Chicken:
- 2 lbs boneless skinless chicken thighs, fat trimmed and chopped into bite-sized pieces
- 2 Tbsps olive oil or avocado oil
- 2 fresh lemons or limes, juiced
- 2 cloves garlic minced
- 2 Tbsps allspice
- 1 Tbsp coriander
- 1 Tbsp paprika
- 1 Tbsp cumin
- 2 tsp sumac
- 1 tsp turmeric
- sea salt and pepper to taste
White Sauce
- 1 cup plain Greek yogurt
- 2 fresh garlic cloves, minced
- 1/2 tsp black pepper
- 1 tsp fresh lemon or lime juice
- 1 tsp apple cider vinegar
- 1 Tbsp raw honey
- 2-4 tbsp water, to thin your sauce as desired
Toppings
- Romaine lettuce, shredded
- Roma tomatoes, diced
- avocado, cubed
- fresh parsley, minced
Instructions
- In a large pot, heat the ghee over medium heat. Add in your rice and toast it for 2-3 minutes, stirring constantly. Add in the chicken broth together with all of your rice seasonings, cover, and let it simmer for 15 minutes, or until tender. Remove from heat and remove the bay leaf.
- In a large bowl, add your chopped chicken, seasonings, and lemon juice. Toss well to combine. Allow chicken to marinate for 20 minutes.
- Heat your oil in a large skillet over medium-high heat. Add in the chicken in a single layer, and cook for 8-10 minutes or until golden brown and cooked through. Set aside.
- Meanwhile, add all of your sauce ingredients into a small bowl and whisk well to combine.
- To assemble your bowls, divide the rice equally between your serving bowls, top with cooked chicken, and serve with the sauce, lettuce, avocado, and tomatoes.
- Stays good in the fridge for up to 3 days.
- Enjoy!
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