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Golden Chicken & Turmeric Coconut Rice Power Bowls

Golden, herb-marinated chicken thighs roast over a sheet pan of caramelized vegetables, served over creamy turmeric coconut rice with crispy chickpeas and a bright herby yogurt sauce.
Course Main Course
Cuisine Mediterranean
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 Servings
Calories 799kcal

Equipment

Ingredients

LEMON HERB CHICKEN THIGHS

  • 1 Package Chicken Thighs 10-12 chicken thighs
  • 1 Lemon juiced and zested
  • 2 Cloves Garlic grated
  • 1 Handful Basil chopped
  • 1 Handful Dill chopped
  • 1 Handful Parsley chopped
  • 1 Tablespoon Onion Powder
  • 1 Tablespoon Garlic Powder
  • 1 Teaspoon Cumin
  • 1 Tablespoon Paprika
  • Salt & Pepper

TURMERIC COCONUT RICE

  • 2 Cups Rice
  • 1 Teaspoon Turmeric
  • 1 ½ Cups Water
  • 1 ½ Cups Coconut Milk
  • Salt to taste

ROASTED VEGETABLES

  • 1 Head Broccoli cut into florets
  • 1 Large Sweet Potato diced
  • 12 Mini Peppers
  • 1 Red Onion chopped
  • ½ Head Cauliflower cut into florets
  • 2 Tablespoons Olive Oil
  • 1 Tablespoon Onion Powder
  • 1 Tablespoon Garlic Powder
  • 1 Tablespoon Paprika
  • 1 Teaspoon Cumin
  • Salt & Pepper

CRISPY CHICKPEAS

  • 1 Can Chickpeas rinsed and drained
  • 1 Tablespoon Olive Oil
  • 1 Teaspoon Cumin
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Onion Powder
  • 1 Teaspoon Paprika
  • Salt & Pepper

HERBY YOGURT SAUCE

  • 1 Cup Plain Greek Yogurt 2%
  • 1 Lemon juiced and zested
  • 1 Clove Garlic grated
  • 1 Handful Basil chopped
  • 1 Handful Parsley chopped
  • 1 Handful Dill chopped
  • 1 Tablespoon Honey
  • 1 Teaspoon Red Wine Vinegar
  • Salt & Pepper

GARNISH

  • Fresh Dill
  • Crumbled Feta
  • Fresh Lemon Juice
  • Salt & Pepper

Instructions

MARINATE THE CHICKEN

  • In a large bowl, combine the lemon juice and zest, grated garlic, basil, dill, parsley, onion powder, garlic powder, cumin, paprika, salt, and pepper.
  • Add the chicken thighs and toss until well coated. Let marinate while you prepare the remaining components, or refrigerate for up to 2 hours for deeper flavor.

COOK THE TURMERIC COCONUT RICE

  • Stovetop version:
  • Rinse the rice under cold water until the water runs clear.
  • Add the rice, turmeric, water, coconut milk, and a pinch of salt to a saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 15–18 minutes, or until the rice is tender and the liquid has absorbed.
  • Remove from the heat and let sit, covered, for 5 minutes, then fluff with a fork.
  • Rice cooker version:
  • Rinse the rice until the water runs clear.
  • Add the rice, turmeric, water, coconut milk, and a pinch of salt to the rice cooker. Stir gently to combine, then cook on your rice cooker’s jasmine rice setting.
  • Once finished, fluff the rice with a fork before serving.

ROAST THE CHICKEN and VEGETABLES

  • Preheat the oven to 420℉.
  • Add the broccoli, sweet potato, mini peppers, red onion, and cauliflower to a large sheet pan.
  • Drizzle with olive oil and season with onion powder, garlic powder, paprika, cumin, salt, and pepper. Toss until everything is evenly coated and spread into an even layer.
  • Place a wire rack on the sheet pan, directly over the vegetables. Spray the wire rack with cooking spray or avocado oil spray. Arrange the marinated chicken thighs on the wire rack.
  • Roast everything together for 35-40 minutes, or until the chicken is cooked through and the vegetables are tender and caramelized. Flip chicken halfway and check on it. The chicken juices will drip onto the vegetables, adding extra flavor.
  • Remove from the oven and let the chicken rest for a few minutes before slicing.

MAKE THE CRISPY CHICKPEAS

  • While the vegetables roast, pat the chickpeas dry with a paper towel.
  • Toss with olive oil, cumin, garlic powder, onion powder, paprika, salt, and pepper.
  • Spread on a small baking sheet and roast at 400°F for 20–25 minutes, shaking halfway through, until crispy.

MAKE THE HERBY YOGURT SAUCE

  • In a bowl, whisk together the Greek yogurt, lemon juice and zest, grated garlic, basil, parsley, dill, honey, red wine vinegar, salt, and pepper until smooth and creamy.

ASSEMBLE THE BOWLS

  • Divide the turmeric coconut rice between bowls.
  • Top with roasted vegetables, sliced chicken, and crispy chickpeas. Drizzle generously with the herby yogurt sauce.
  • Finish with fresh dill, crumbled feta, a squeeze of lemon juice, and a sprinkle of salt and pepper.

Video

Nutrition

Calories: 799kcal | Carbohydrates: 91g | Protein: 32g | Fat: 37g | Saturated Fat: 16g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 94mg | Sodium: 190mg | Potassium: 1456mg | Fiber: 10g | Sugar: 14g | Vitamin A: 12007IU | Vitamin C: 211mg | Calcium: 202mg | Iron: 7mg