Tumeric Spiced Chicken

High-protein winter warming bowl with turmeric-spiced chicken and roasted vegetables

Ingredients

• 600 grams chicken thigh fillets, cut into chunks
• 2 teaspoons ground turmeric
• 2 teaspoons ground cumin
• 1 teaspoons ground ginger
• 1 teaspoons smoked paprika
• 0.5 teaspoons black pepper
• 3 tablespoons olive oil
• 400 grams sweet potato, cubed
• 300 grams broccoli florets
• 200 grams chickpeas, drained and rinsed
• 200 grams Greek yoghurt
• 2 garlic cloves, minced
• 1 tablespoons lemon juice
• 1 teaspoons sea salt
• 30 grams fresh coriander, chopped

Step 1

Preheat oven to 200°C.

Season the chicken: In a large bowl, mix 600 grams chicken thigh fillets, cut into chunks with 2 teaspoons ground turmeric, 2 teaspoons ground cumin, 1 teaspoons ground ginger, 1 teaspoons smoked paprika, 0.5 teaspoons black pepper, 2 tbsp of 3 tablespoons olive oil, and half of 1 teaspoons sea salt. Toss until chicken is well coated.

Step 2

Roast everything: Toss 400 grams sweet potato, cubed and 200 grams chickpeas, drained and rinsed with remaining 3 tablespoons olive oil and a pinch of 1 teaspoons sea salt. Spread on one baking tray. Spread seasoned chicken on a separate tray. Roast both for 35 minutes, then add 300 grams broccoli florets to the vegetable tray and roast everything for another 10 minutes until chicken is cooked through and vegetables are golden.

Step 3

Make the yoghurt sauce: While everything roasts, mix 200 grams Greek yoghurt with 2 garlic cloves, minced, 1 tablespoons lemon juice, and a pinch of 1 teaspoons sea salt. Taste and adjust seasoning.

Step 4

Assemble and serve: Divide roasted chicken, vegetables, and chickpeas between bowls. Drizzle with yoghurt sauce and top with 30 grams fresh coriander, chopped.

Enjoy!

This hits around 45g of protein per serve. Chicken thighs stay juicier than breast when roasted. If prepping ahead, cook everything except the yoghurt sauce, then reheat and add the sauce fresh. The chickpeas add extra protein and fibre while crisping up nicely in the oven. Swap Greek yoghurt for coconut yoghurt if you’re avoiding dairy.