Anti Inflammatory Chicken Souvlaki Bowl with Turmeric Quinoa

Total time1 hr 10 min

Prep time20 min

Cook time20 min

Anti Inflammatory Chicken Souvlaki Bowl with Turmeric Quinoa

This bowl is a weeknight dream that also happens to check every box for eating with intention. Juicy chicken thighs are marinated in olive oil, lemon, garlic, and a blend of oregano, cumin, and turmeric before hitting a screaming-hot grill pan — the result is deeply charred, fragrant, and genuinely crave-worthy. Turmeric shows up twice, both in the marinade and cooked right into the quinoa with low-sodium broth, giving the whole base a warm golden color and an earthy depth that makes plain grains feel anything but boring. Extra virgin olive oil, fresh lemon juice, and parsley come together into a bright drizzle that ties every component in the bowl together without a drop of anything processed. The toppings — crisp cucumber, sweet cherry tomatoes, briny Kalamata olives, and thin-sliced red onion — add color and crunch that make this feel more like a restaurant plate than a home-cooked meal. Ingredients like olive oil, turmeric, garlic, and fresh herbs are well-regarded staples in eating patterns focused on reducing inflammation, and this recipe leans into all of them naturally rather than forcing it. It serves four, making it a solid option for meal prep or a relaxed dinner where everyone builds their own bowl exactly how they like it.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the chicken

1.5 lb boneless, skinless chicken thighs
3 tbsp extra virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
See all
3 tbsp fresh lemon juice (about 1 large lemon)
3 cloves garlic, minced
1 tsp dried oregano
½ tsp ground cumin
½ tsp ground turmeric
½ tsp salt
¼ tsp black pepper

For the quinoa

1 ½ cups quinoa, rinsed
3 cups low-sodium chicken broth
½ tsp ground turmeric
¼ tsp salt

For the bowls

1 english cucumber, diced
1 cup cherry tomatoes, halved
½ cup pitted kalamata olives, halved
¼ red onion, thinly sliced

For the lemon-herb drizzle

2 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
2 tbsp fresh parsley, finely chopped
1 tsp dried oregano
¼ tsp salt

For serving

¼ cup fresh mint leaves, torn (optional)

Instructions

1
In a large bowl, whisk together 3 tbsp olive oil, 3 tbsp lemon juice, minced garlic, oregano, cumin, turmeric, salt, and black pepper until combined. Add the chicken thighs and turn to coat thoroughly. Cover and marinate at room temperature for 30 minutes.
2
While the chicken marinates, combine the rinsed quinoa, chicken broth, turmeric, and salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and cook until the quinoa has absorbed all the liquid and the germ rings are visible, about 15 minutes. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!