Turmeric Chicken, Kale and Rice Bowl

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  • Total Time: 1 hrs 0 mins
  • Hands-on Time: 0 hrs 30 mins
  • Makes: 2 servings

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


  • 2 teaspoons Turmeric root ground organic
  • 1/4 teaspoon Frontier Co-op Paprika, Smoked, Ground 1.87 oz.
  • 1/4 teaspoon
  • 1 cup brown rice
  • 2 1/2 cups water
  • 1 tablespoon + 2 teaspoons olive oil, divided
  • 2 cloves garlic, minced
  • 1 large kale bunch, shredded
  • 1 cup chickpeas
  • 1 pound boneless, skinless chicken breasts
  • 1 ripe avocado, sliced, for garnish
  • 1/4 cup sunflower seeds, for garnish


    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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