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Turmeric Chicken & Chickpea Bowl

WITH Jazmyn McKinnie

Dinner/Lunch • 40 mins • Serves: 4 • Cost: $18 approx. ($4.50/serve)

INGREDIENTS

  • 4 chicken thighs (400-500g)
  • 2 cups brown rice (microwave packet or home cooked)
  • 700g pumpkin
  • 2 cups spinach
  • 1 onion
  • 1 tsp crushed garlic
  • 1 tsp crushed ginger
  • 1 tsp turmeric powder
  • ½ tsp cinnamon
  • juice of ½ squeezed lime
  • 1 can chickpeas
  • 4 TBSP natural or Greek yoghurt
  • extra virgin olive oil, salt & pepper

METHOD

  1. Prepare rice as per packet instructions.
  2. Preheat oven to 180o‑c fan-forced.
  3. Dice pumpkin into bite sized pieces then place on baking tray.
  4. Drizzle pumpkin with olive oil, season with salt & pepper then bake for 30mins, turning half way through.
  5. Dice onion, cut chicken into bite sized pieces.
  6. Heat olive oil on a pan, low-medium heat.
  7. Sauté onion for 1 min.
  8. Add garlic, ginger, turmeric, cinnamon then fry off for 1 min (might need a dash more oil).
  9. Add chicken, cook on medium heat for 8-10mins.
  10. Add cooked pumpkin and rice, chickpeas, lime juice then cook for 2 mins.
  11. Take off heat and stir through spinach.
  12. Serve with a dollop of yoghurt .


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