Turmeric Chicken, Kale and Rice Bowl

  • Total Time: 1 hours 
  • Hands-on Time: 30 mins
  • Makes: 2 servings

This rice bowl packs the goodness of turmeric chicken, kale, garlic, chickpeas and avocado into one simple recipe!

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1. In a medium pot, combine rice and water. Bring to a boil, reduce to a simmer and cover. Cook for about 45 minutes, until rice is tender. Drain any excess water if needed.
2. While rice is cooking, heat a large pan over medium heat. Add 1 tablespoon olive oil and kale. Cook, stirring often, for 2 to 3 minutes, until kale has started to wilt. Add garlic and cook for another 2 minutes or until kale has wilted and garlic is golden. Stir in chickpeas, then transfer to a bowl.
3. In another bowl, combine chicken, turmeric, smoked paprika and salt. Toss until well coated.
4. In the same pan in which the kale was cooked, add remaining 2 teaspoons olive oil and chicken. Cook, over low heat, for about 12 to 15 minutes, until chicken is done.
5. Slice chicken and assemble bowls with a layer of rice, then kale and chicken. Top with fresh avocado slices and a sprinkle of sunflower seeds.


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