Print
Turmeric Chicken Kale and Brown Rice Bowl
Spice rubbed chicken served with creamy avocado, sautéed kale, and chickpeas, all over steaming brown rice. A quick and healthy meal, all in one bowl!
Prep Time 20 minutes
Cook Time 20 minutes
Servings 4
Ingredients
- 2 tsp ground turmeric
- 1 tsp smoked paprika
- 1/2 tsp coarse sea salt (regular is fine too)
- 1/4 tsp black pepper
- 2 large or 4 small boneless skinless chicken breasts
- 1 cup brown rice
- 1 large kale bunch
- 2 cloves garlic (minced)
- 1 cup chickpeas
- 1 avocado (sliced, for garnish)
- 1/3 cup sunflower seeds (for garnish)
Instructions
-
Begin boiling water and cook rice according to package instructions.
-
In small bowl, combine turmeric, paprika, salt, and pepper. Rub onto chicken.
-
Rinse and chop kale.
-
In a large saucepan, heat 1 tsp olive oil over medium heat. Add chicken and saute 5-7 minutes per side, or until cooked through. Remove chicken from pan.
-
Into the same pan, add 1 tsp olive oil and chopped kale. Season generously with salt and pepper, stirring occasionally. After kale is wilted (3-5 minutes), add garlic and cook an additional 2 minutes.
To Freeze
-
Add cooked rice, kale, and chicken to freezer bag. Let cool in the fridge before putting in the freezer, storing as flat as possible.
To Eat
-
Thaw overnight. To assemble bowls, add brown rice, kale, and chicken, and reheat. Then add chickpeas, avocado, and a sprinkle of sunflower seeds. Enjoy!
Recipe Notes
Please check out my meal prep guide and meal prep/freezer tips page for hints on how to make this recipe the easiest and tastiest possible!
Adapted from Frontier Co-op