Mediterranean Turmeric Chicken Bowl with Quinoa, Roasted Veggies, and Tangy Citrus-Tahini Drizzle

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1 lb chicken breast, cut into strips
• 1 tbsp turmeric powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 2 tbsp olive oil
• 1 medium red bell pepper, sliced
• 1 medium zucchini, sliced
• 1 cup cherry tomatoes, halved
• 2 cups baby spinach

• 1 cup tahini
• 1 cup fresh orange juice
• 1 tbsp lemon juice
• 1 tbsp honey
• 1 tsp salt
• 1 tsp black pepper

1. 01
   Preheat the oven to 425°F (220°C).
2. 02
   In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa, cover, and reduce heat to low. Simmer for 15 minutes or until the quinoa is cooked and water is absorbed. Fluff with a fork.
3. 03
   In a bowl, combine chicken strips with turmeric, cumin, coriander, and 1 tablespoon of olive oil. Mix well to coat the chicken with spices.
4. 04
   Spread the chicken strips on a baking sheet lined with parchment paper. Arrange the sliced red bell pepper, zucchini, and cherry tomatoes around the chicken. Drizzle with the remaining olive oil.
5. 05
   Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
6. 06
   In a small bowl, whisk together tahini, orange juice, lemon juice, honey, salt, and pepper to make the citrus-tahini drizzle.
7. 07
   To assemble the bowls, divide quinoa among 4 bowls. Top with roasted chicken and vegetables, fresh baby spinach, and drizzle generously with the citrus-tahini sauce.