Turmeric Chicken Buddha Bowls to the rescue!
Meal planning has been a lifesaver for me as a first-time mom trying to juggle working full time, an active toddler, and a husband who works late nights.
With the new setup I have going on, I prep 4 different kinds of veggies, one carb, one protein, and a few sauces/condiments on Sunday so that I can mix & match them throughout the week to make healthy meals. (And not have to resort to ordering take out 5 nights a week!)
This fresh and easy-to-make buddha bowl features roasted cauliflowers, juicy turmeric chicken, chopped kale, celery, cucumbers, pickled onions (my favorite!) and a cilantro jalapeno dressing.
In less than 10 minutes, I had a healthy and delicious meal for lunch today (and will have more left for dinner and lunch the next few days as well)
- 1 boneless chicken thigh
- 1 tablespoon turmeric
- 1 lemon
- 1 tablespoon olive oil
- 1 cup roasted cauliflower
- 3 stalks of celery, chopped
- 1 cucumber
- 1 cup chopped kale
- 1 spoonful of pickled onions
- 1 bunch cilantro
- 1 jalapeno
- Juice of 1 Lemon
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- Marinate the boneless chicken thigh in lemon juice, turmeric, olive oil, salt & pepper for 30 minutes
- Assemble on an oven tray and place in a cold oven set to broil on the highest heat
- Let broil for 10-15 minutes then remove from oven and cut into cubes
- To assemble the buddha bowl place, roasted cauliflower, chopped celery, cucumber and kale into a bowl.
- Top with pickled onions and cilantro jalapeno dressing.
- Add all ingredients to a blender and pulse away 🙂
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