Seared Turmeric Ginger Chicken with Roasted Cauliflower and Quinoa
Prep 20 min · Cook 25 min · Serves 4 · medium
A delightful, nutrient-dense dinner that perfectly supports GLP-1 medication. Tender turmeric and ginger-seasoned chicken is seared to perfection, paired with roasted cauliflower florets and fluffy quinoa. Packed with lean protein, complex carbs, and fiber-rich veggies, this meal keeps you feeling full and energized.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 4 cups cauliflower florets, fresh or frozen
- 1 cup quinoa, dry, rinsed
- 2 tbsp olive oil
- 1 tsp turmeric
- 1 tbsp ginger, grated or minced
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp lemon juice
Instructions
- 1
Preheat oven to 400°F. Toss the cauliflower florets with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, until tender and lightly browned.
- 2
In a small bowl, combine the turmeric, ginger, garlic, salt, and pepper. Add the chicken cubes and toss to coat evenly.
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