Invigorating Indian High-Protein Chicken Curry & Quinoa Bowl

Allergens

None

Ingredients

• 400g boneless, skinless chicken breast, cut into bite
• sized pieces
• 1 cup quinoa
• 2 cups water or low
• sodium chicken broth
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1
• inch piece ginger, grated
• 1 green bell pepper, chopped
• 1 medium zucchini, chopped
• 1 cup cherry tomatoes, halved
• 1 can (14 oz) diced tomatoes, drained
• 2 tbsp coconut oil
• 1 tsp turmeric powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/2 tsp ground cardamom
• Salt and pepper, to taste
• Fresh cilantro leaves, for garnish

Instructions

1. In a large pot, bring quinoa and water or chicken broth to a boil, reduce heat to low, cover, and cook for 15 minutes or until all liquid is absorbed. Fluff with a fork and set aside.
2. In a separate pan, heat coconut oil over medium heat. Add onion, garlic, and ginger, sautéing for 3 4 minutes until softened.
3. Stir in turmeric, cumin, coriander, cinnamon, and cardamom, cooking for another minute to release the spices' aroma.
4. Add chicken pieces, stirring to coat with the spice mixture. Cook for 5 minutes until browned on all sides.
5. Stir in diced tomatoes and bring the mixture to a simmer. Reduce heat to low, cover, and cook for 10 12 minutes, or until chicken is cooked through.
6. Add green bell pepper, zucchini, and cherry tomatoes, cooking for an additional 5 minutes, or until vegetables are tender. Season with salt and pepper to taste.
7. Serve the high protein chicken curry over quinoa and garnish with fresh cilantro leaves.

Chef’s Insight

Spices are not only flavorful but also beneficial for overall health and well-being.

Notes

Fresh herbs and spices elevate this meal to a new level of flavor and health benefits.