Roasted turmeric chicken and beet protein bowl

• 450 g chicken breast, cubed
• 5 ml turmeric powder
• 2 ml cumin
• 2 ml garlic powder
• 470 ml cooked quinoa or brown rice
• 240 ml roasted beets, chopped
• 240 ml steamed broccoli florets
• 120 ml sweet corn kernels
• 60 ml crumbled feta cheese
• 30 ml crushed hazelnuts or walnuts
• 30 ml fresh parsley, chopped
• Olive oil, salt, and pepper to taste
• 15 ml lemon juice, for optional vinaigrette

1. Toss chicken cubes with olive oil, turmeric, cumin, garlic powder, salt, and pepper.
2. Sauté or roast the chicken at 400°F (200°C) for 15-20 minutes until golden and cooked through.
3. Prepare the base by placing cooked grains in a large bowl.
4. Arrange the roasted beets, steamed broccoli, and corn in sections over the grains.
5. Add the cooked turmeric chicken to the center.
6. Top with crumbled feta, crushed nuts, and fresh parsley.
7. Drizzle with a light lemon vinaigrette if desired before serving.

Serve warm as a nutritious lunch or dinner. Pairs well with a side of hummus or a dollop of Greek yogurt for extra creaminess.