Zesty Citrus Turmeric Chicken Protein Bowl with Quinoa and Tahini-Ginger Drizzle

Ingredients

• 1 1/2 pounds chicken breast, cut into bite-sized pieces
• 1 tablespoon olive oil
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• 1 1/2 cups quinoa, rinsed
• 3 cups water
• 2 cups baby spinach, roughly chopped
• 1 cup cherry tomatoes, halved
• 1 medium cucumber, diced

• 1/4 cup tahini
• 1 tablespoon fresh ginger, grated
• 2 tablespoons fresh lemon juice
• 1 tablespoon honey
• 2 tablespoons water

1. 01
   In a medium bowl, combine chicken pieces with olive oil, turmeric, cumin, black pepper, and salt. Mix well to coat the chicken evenly.
2. 02
   Heat a large non-stick skillet over medium heat. Add the seasoned chicken and cook for 10-12 minutes, stirring occasionally, until the chicken is cooked through and golden brown. Set aside.
3. 03
   In a medium saucepan, bring 3 cups of water to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed and quinoa is fluffy.
4. 04
   In a small bowl, whisk together tahini, grated ginger, lemon juice, honey, and water until smooth and creamy. Adjust the consistency with additional water if needed.
5. 05
   To assemble the bowls, divide cooked quinoa among four bowls. Top each with a portion of chicken, a handful of spinach, cherry tomatoes, and diced cucumber.
6. 06
   Drizzle the tahini-ginger sauce over each bowl and serve immediately, enjoying the vibrant flavors and textures.