This nourishing bowl starts with high-quality organic chicken, carefully selected to ensure you’re getting clean protein free from antibiotics and hormones—important when you’re aiming to heal and strengthen your gut. The chicken is marinated in a potent blend of freshly grated ginger, turmeric powder, extra virgin olive oil, lemon juice, Himalayan salt, and black pepper—with an optional kick of cayenne pepper if you enjoy a little heat. This flavorful marinade not only tenderizes the chicken, but infuses it with anti-inflammatory, immune-boosting power thanks to ginger and turmeric, both widely known for their healing properties, especially for digestion and systemic inflammation.
This dish is rich in glutamine, an amino acid critical for repairing the gut lining, supporting immune function, and nourishing intestinal cells. By pairing the chicken with quinoa, a complete plant protein, you’re giving your body a wholesome, gluten-free grain alternative that offers all nine essential amino acids—far superior to standard white rice. Topped with fresh parsley, fresh dill, pomegranate seeds, pumpkin seeds, mixed seeds, and nigella seeds, the bowl delivers a refreshing mix of textures and flavors, plus antioxidants, fiber, and healthy fats that support a healthy microbiome.
You can also enjoy this bowl with a side of fresh seasonal green leaves like rocket, spinach, or watercress for even more gut-loving nutrients and vibrant crunch.
Glutamine-Rich Chicken Bowl for Gut Healing with Turmeric, Ginger & Quinoa
Instructions
Ingredients (serves 2):
- 2 organic chicken breasts, sliced or whole
- 1 tbsp fresh grated ginger
- 1 tsp turmeric powder
- 1 pomegranate
- 2 tbsp extra virgin olive oil
- Juice of ½ lemon
- ½ tsp Himalayan salt
- Freshly ground black pepper, to taste
- Optional: pinch of cayenne pepper
- ½ mug (about 100g) quinoa
- 1¼ mugs water
- ½ tsp of miso paste
- Toppings: fresh parsley, dill, pomegranate seeds, pumpkin seeds, mixed seeds, nigella seeds
- Optional side: seasonal green leaves (rocket, spinach, watercress)
Method:
1. Marinate the chicken:
In a bowl, cut chicken into smaller slices. Combine the chicken with grated ginger, turmeric, olive oil, lemon juice, Himalayan salt, black pepper. Mix well, cover, and refrigerate for at least 3 hours to allow the flavours to develop.
2. Cook the quinoa:
Rinse the quinoa under cold water, then place it in a saucepan with 1¼ mugs of water. Bring to a boil, add miso paste, then reduce heat to low, cover, and simmer for about 25 minutes, or until all the water is absorbed and the quinoa is fluffy. Use a fork and check if quinoa is cooked. Set aside and fluff with a fork. I leave it for about 30mins if you like to eat warm quinoa or, up to 2 hours to completely cool it down, with a lid on – if want to add to salads.
3. Sauté the chicken:
Heat a non-stick or cast iron pan over medium heat. Add the marinated chicken and cook for 10–15 minutes on each side, on medium heat, depending on thickness, until fully cooked through and golden. The chicken should be tender and fragrant.
4. Assemble the bowl:
Spoon the cooked quinoa into serving bowls. Slice or shred the chicken if desired, and place it over the quinoa. Top generously with chopped parsley, dill, pomegranate seeds, pumpkin seeds, mixed seeds, and nigella seeds.
5. Serve with greens:
Add a side of fresh seasonal greens or toss them right into the bowl for a complete, gut-healing meal packed with texture, colour, and vitality. You can also drizzle extra olive oil and fresh squeezed lemon.
This dish is truly delicious and a full of flavours from turmeric and ginger. It’s got that uplifting zesty, a bit of spice from a ginger! If you using 2 chicken breasts, you can have 3 meals from it, adding some a good amount of fresh herbs and fresh salad leaves. Taking few bits of chicken for a walking as your lunch, leave some for a dinner and the next day.
Enjoy!
Julia