Turmeric Ginger Chicken Bowls Recipe: This Anti-inflammatory Recipe Is High-Protein & High-Fiber by Jan Mostrom

Recently I was encouraged to try an anti-inflammatory food plan. I’ve been doing a bit of research to find some delicious inflammation-fighting recipes that remind me that eating healthy doesn’t mean we can’t eat wonderful amazing foods that nourish our bodies.

Ginger and turmeric have been studied for their anti-inflammatory benefits, so I was so interested to try this high-fiber and high-protein ginger and turmeric chicken bowl recipe. Check out the health benefits of turmeric and the health benefits of ginger. I wasn’t disappointed in this simple, healthy baked chicken recipe.

Filled with greens, roasted vegetables and healthy fats, this ginger-turmeric chicken bowl is so versatile and easy to make your own. Change out the greens or roasted vegetables, switch the regular roasted potatoes or add a root vegetable. Get creative with this nutritious and delicious recipe!

You can top this wonderful chicken bowl with a tasty tahini dressing. The tahini salad dressing recipe is so delicious that you might want to double it to serve on any salad or drizzle over roasted vegetables for an extra-special side dish. (Read about the surprising health benefits of tahini.) This turmeric and ginger chicken bowl takes a bit of time to put together, but oh the wait is worth it!

To make this recipe you will need the following wholesome ingredients: boneless/skinless chicken thighs or breasts, fresh spinach (check out the health benefits of spinach), avocado (check out the health benefits of avocado), broccoli (read about the health benefits of broccoli), olive oil, sweet potatoes (get the scoop on the health benefits of sweet potatoes), fresh ginger, ground turmeric, dukkah (read more about this Egyptian spice blend), tahini, lemons for juicing and either honey or maple syrup.

Want to make your own homemade dukkah? Here's my simple dukkah spice blend recipe.

Serve this Middle Eastern-inspired bowl for lunch or dinner. This is a wonderful meal-prep recipe!

Cuisine: American / Middle Eastern
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour and 15 minutes
Servings: 4

Ingredients

Bowl

• 4 boneless/skinless chicken thighs or breasts
• 6 ounces fresh spinach
• 2 ripe avocados, sliced
• 2 large heads broccoli, cut into similar-sized florets
• 3 tablespoons olive oil (divided)
• 2 large sweet potatoes, peeled and cut into small 1/2-inch cubes

Marinade 

• 2-inch piece of fresh ginger, peeled and grated
• 1 teaspoon ground turmeric
• 1 1/2 tablespoons olive oil

Chicken Coating

• 1/4 cup dukkah (store-bought or homemade dukkah)

Tahini Dressing

• 1/3 cup tahini
• 1 - 2 lemons, juiced (3 to 5 tablespoons of juice)
• 1 - 2 teaspoons honey or maple syrup
• water, if needed

Here's how to make it: 

1. Preheat the oven to 425 degrees F and line two large baking sheets with parchment paper. (Make sure to have two oven shelves in the oven to accommodate both baking sheets.)
2. Marinate your chicken by placing the marinade ingredients in the bottom of a flat bowl and mixing gently.
   
3. Place the chicken on top and use tongs to coat them thoroughly. Set aside.
   
4. Place the cut sweet potatoes on one of the cooking sheets and drizzle with 1 1/2 tablespoons of olive oil. Season generously with salt and pepper. Using two big spoons or clean hands, coat the potatoes with the oil.
   
5. Place in the oven to roast on the upper shelf for 45 minutes or until they are nicely browned.
   
6. Place the broccoli florets on one side of the other baking sheet (we're leaving room for the chicken) and repeat the process like the potatoes coating in 1 1/2 tablespoons of olive oil, salt and pepper.
   
7. Place your marinated chicken next to the broccoli on the parchment and coat both sides with dukkah. Mix the cooking sweet potatoes around and move the pan to the bottom rack of your oven. Place the chicken and broccoli onto the top oven rack and bake for an additional 25 minutes or until the broccoli is browned and the chicken reaches an internal temperature of 165 degrees F. (If you need to remove the broccoli and sweet potatoes if they are at your desired color and the chicken isn't finished cooking.)
   
8. Make the dressing by placing the dressing ingredients into a small bowl or jar. Add water, as desired, to get to desired consistency. Taste to see if you want more honey or lemon juice, salt or pepper to make it just the way you like. Set the dressing to the side.
   
9. Start assembling your bowls by dividing the spinach into the bottom of four shallow bowls or plates. Drizzle the greens with some of the dressing. Divide the sliced avocados among the four bowls, placing it on top of the dressed spinach.
   
10. When the vegetables and chicken are finished cooking remove them from the oven. Slice the chicken and divide onto the four bowls. Divide the sweet potatoes and broccoli into the bowls.
    
11. Drizzle with more dressing, dukkah or sesame seeds, if desired, and enjoy!
    

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