Seared Turmeric Ginger Chicken with Roasted Cauliflower and Quinoa

Ingredients

• 1 1/2 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. 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. 2

   In a small bowl, combine the turmeric, ginger, garlic, salt, and pepper. Add the chicken cubes and toss to coat evenly.