Turmeric adorns your food with a vibrant golden hue. It has a wonderfully warm and peppery aroma. Research suggests that turmeric may help fight inflammation and its active ingredient curcumin is a potent antioxidant. Here on this plate, I teamed spices with juicy chicken, fluffy rice, protein packed brown lentils, fiber-rich mushrooms, and fresh emerald green kale. Do you like turmeric?
8 chicken tenders
3 cups chestnut mushroom (sliced)
4 cups organic kale (chopped)
1 cup brown lentils
1.5 cups rice
1 chicken stock cube
1 pinch salt
1 pinch black pepper
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp curry powder
3 tbsp turmeric
1.In a large bowl combine chicken tenders, salt, pepper, curry powder, onion powder, garlic powder and turmeric powder.
2.Drizzle generously with olive oil and mix until chicken is evenly coated with the spices.
3.Marinate for at least 15 minutes or overnight in the refrigerator.
4.Air-fry or oven at 390F about 15 minutes depending on the size. Ensure they are cooked through.
5.Remove from heat, let the chicken rest for 5 minutes and chop.
6.Wash and drain lentils thoroughly.
7.Soak lentils in water for about an hour prior to use or overnight in the refrigerator.
8.Wash and drain rice.
9.Bring 5 cups of water to a roaring boil and add lentils. Simmer for 5 minutes and then add the rice to the pot. Add chicken stock and add water if required. Cook until tender.
10.Blanch kale in boiling water
11.Sauté mushrooms until tender
12.Plate, dress with parsley (optional) and enjoy!