Seared Turmeric Chicken Lunch Bowls

Lunch is the one meal a day most people tend to eat away from home.
Some of us work through lunch, others socialize with coworkers, while for others it represents an opportunity to break a sweat during what may be the only time to workout [Me!]
Lunch is also a crucial meal since the wrong nutritional balance mid-day can lead to lack of energy later.
While the easiest approach for adults and children is probably to buy something, this may not be the healthiest or most cost-effective way to plan lunches.
In fact, it is well-known that packing lunch is good for your body and your wallet.

Though let's be real: Packing a lunch every day — whether it's just for you or for your whole family — can be tough. You need to plan ahead: Shop, cook, pack, etc.
My motivation for doing it comes from how great I feel by eating a healthy, balanced meal.
And I’d rather stay stocked up and energized after eating a healthy lunch than filling up on whatever catches my eyes leaving me feeling sluggish for hours.
By packing lunch I simply have more control over my health goal.

So I created these Seared Turmeric Chicken Lunch Bowls for those of us lunch packers always looking to mix it up but keep it real and healthy.
We all know how good turmeric is for our health. The same goes for greens and almonds.
These lunch bowls will leave you feeling full for hours and so much more energized than a lunch you bought at work and probably paid way too much for.
Did I mention how delicious these are?
You must try!

Seared Turmeric Chicken Lunch Bowls                                                                                      Print this recipe!

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

Red Bell Peppers

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.

Nutrition facts

One serving yields 232 calories, 16 grams of fat, 7 grams of carbs, and 17 grams of protein.