Seared Turmeric Chicken Lunch Bowls

Seared Turmeric Chicken Lunch Bowls

Ingredients

Serves 4

Chicken

4 boneless skinless chicken breasts

4 tablespoons olive oil

2 teaspoons turmeric

2 teaspoons oregano

1 teaspoon fine grain salt

Ground black pepper to taste

2 red bell peppers, stemmed, seeded, and cut into quarters

1 tablespoon olive oil

½ teaspoon fine grain salt

¼ teaspoon ground black pepper

6 cups / 3.5 oz / 100 gr spring greens

Juice of one lemon

4 tablespoons Greek yogurt

Slivered almond

Directions

In a small bowl combine 3 tablespoons of olive oil, turmeric, oregano, salt, and pepper.

Place chicken breast in a shallow container or in a Ziploc bag and pour marinade over it.

Marinate in the refrigerator for at least 30 minutes (marinate for longer for fullest flavor.)

In the meantime in a medium bowl, toss sliced peppers with 1 tablespoon of olive oil, ½ teaspoon salt, and 1/4 teaspoon coarsely ground black pepper.

Heat one tablespoon of olive oil in a heavy-bottomed pan over high heat. When sizzling add the chicken and cook for about 8 minutes per side, until the chicken is cooked through and crispy on the outside (the temperature should register 165°F on an instant-read thermometer.)

Transfer to a cutting board and slice. Set aside.

Place the peppers, skin side up and cook for about 4 to 5 minutes or until they begin to soften.

Transfer to a cutting board and slice into strips. Set aside.

To make the salad bowls, add greens to 4 serving bowls (or to a large bowl), drizzle with remaining 2 tablespoons of olive oil, lemon juice, and season with salt and pepper.

Add the chicken on top along with the grilled bell pepper. Top with Greek yogurt, and scatter with the slivered almonds.