@veainthekitchen: Anti-inflammatory meal idea 🥒 Grilled Turmeric Chicken with Quinoa & Cucumber Sesame Salad Ingredients For the turmeric chicken: * 500g chicken breast or thigh fillets * 1 tbsp ground turmeric * 1 tsp garlic powder * 1 tsp paprika * 1 tbsp olive oil * Juice of ½ lemon * Salt and pepper, to taste For the quinoa: * 1 cup quinoa, rinsed * 2 cups water or chicken stock For the cucumber sesame salad: * 2 Lebanese cucumbers, thinly sliced * 1 tbsp sesame seeds * ½ tsp sea salt * 1 tbsp rice vinegar * 1 tsp sesame oil * Optional: sliced spring onion or fresh coriander Method 1. Cook the quinoa: Add quinoa and water (or stock) to a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until fluffy. Set aside. 2. Prepare the chicken: In a bowl, combine turmeric, garlic powder, paprika, olive oil, lemon juice, salt, and pepper. Coat the chicken well and let it marinate for at least 10 minutes. 3. Grill the chicken: Heat a grill pan or barbecue over medium-high heat. Cook the chicken for 5–7 minutes per side, or until fully cooked and slightly charred. Rest for a few minutes before slicing. 4. Make the cucumber salad: Toss the sliced cucumber with sea salt, sesame seeds, rice vinegar, and sesame oil. Add spring onion or coriander if using. 5. Serve: Divide the quinoa between plates, top with sliced turmeric chicken, and serve with the cucumber sesame salad on the side. Optional: Drizzle with extra lemon juice or a spoonful of Greek yogurt for extra freshness. #chickenrecipe #easydinnerideas #antiinflammatorydiet #healthymeals #healthyrecipe

Vea in the Kitchen

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Monday 29 June 2026 10:20:48 GMT