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Baked Chicken with Turmeric Sauce! (top shot, center)

Baked Chicken With Turmeric Sauce

Course Dinner, Main Course
Cuisine American
Cook Time 30 minutes
Total Time 30 minutes
Servings 4
Calories 228kcal


  • 2 chicken breasts (cut into halves)
  • 1/4 cup quinoa, dry
  • 8 small potatoes
  • 1 Tbsp coconut oil
  • 1 Tbsp tahini
  • 1/2 tsp ground turmeric
  • 1/2 Tbsp olive oil
  • 1/2 tsp black pepper
  • 2 cups kale


  • Preheat oven to 425 degrees.
  • Cut the chicken breasts into halves and loosely wrap in one sheet of foil paper.
  • Place on a baking sheet and bake for about 15 minutes.
  • While the chicken is baking, make the quinoa according to directions and set aside.
  • Wash and slice the potatoes.
  • Drizzle 1/2 Tbsp coconut oil over the potatoes and loosely wrap in one sheet of foil paper.
  • Add the wrapped potatoes to the baking sheet and continue baking for 10 minutes.
  • While the potatoes are cooking, make the turmeric sauce by mixing the tahini, turmeric, olive oil, and black pepper together, then set aside.
  • Finally, drizzle the remaining coconut oil over the kale and loosely warp in a sheet of foil paper.
  • Add the kale to the baking sheet and continue to bake for another 5 minutes.
  • Once the chicken is fully cooked and the potatoes are soft, remove from the oven and fill each bowl with chicken, quinoa, roasted potatoes, and kale.
  • Drizzle the chicken with the turmeric sauce and enjoy!


Calories: 228kcal