Turmeric chicken bowls with rice and hummus
Turmeric chicken bowls with basmati rice, fresh veggies and hummus are a quick, easy and super flavorful meal!
Yield: 4 servings
Ingredients
- 2 teaspoons extra-virgin olive oil
- 1 ½ lbs. boneless, skinless chicken breasts, cut in about ½ inch cubes
- 1 ½ teaspoons turmeric, divided
- ¾ teaspoon ground cumin
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
- ⅛ teaspoon cayenne pepper, optional
- 1 ¼ cups basmati rice, uncooked, see notes
- 1 cup hummus, homemade or store-bought
- 1 pint cherry tomatoes, halved
- 1 medium cucumber, peeled and diced
- 2 cups fresh baby spinach
Instructions
- Cook rice according to package directions.
- Meanwhile, heat a large skillet over medium heat and add olive oil.
- Season chicken pieces with 1 teaspoon turmeric, cumin, salt, pepper and cayenne, if using.
- Add chicken to the pan and cook until cooked through, 8-10 minutes.
- To make the bowls, add cooked rice, chicken and divide up the cherry tomatoes, cucumber and spinach. Top with ¼ cup hummus per bowl and sprinkle hummus with remaining turmeric. Enjoy!
Notes
I use brown basmati rice — and love the extra flavor it adds — but you can substitute your favorite kind of rice.
I went with my basic lightened-up hummus but you can use store-bought and/or feel free to try a flavored hummus here.
I like this combo of veggies, but you can switch things out and customize it to what you like best.
Nutrition
Calories: 571kcal | Protein: 49g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 124mg | Sodium: 689mg | Fiber: 6g | Sugar: 3g
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