Savory Grilled Chicken And Veggie Breakfast Bowl Recipe

English cuisine · 336 calories

About this recipe

Kickstart your mornings with a delicious Savory Grilled Chicken and Veggie Breakfast Bowl. Featuring tender chicken breast seasoned with aromatic spices, this dish is a perfect balance of flavor and nutrition. Served over a bed of fluffy long grain rice cooked with black cardamom, and paired with a medley of sautéed mixed vegetables, this breakfast bowl is both filling and energizing. Packed with 32 grams of protein, it’s an ideal choice for a protein-rich breakfast that supports muscle recovery and provides steady energy for the day. The comforting blend of spices like turmeric and Buknu adds an authentic touch of English fusion, making it a delightful dish to savor. Whether you’re preparing for a busy day or enjoying a relaxing morning, this quick, easy, and wholesome recipe combines health and taste effortlessly.

Ingredients

  • 500 g Haringhata Boneless Frozen Chicken Breast
  • 1 pack (1 kg) 921 Everyday Long Grain Rice
  • - Frozen Mixed Vegetables
  • 100 g Fresh Turmeric
  • - EVEREST DRY GINGER POWDER 50GM
  • 1 pack (50 g) Popular Essentials Black Cardamom/Elaichi
  • - Buknu | Ancient Herbal Spice Blend | Ayurvedic Digestive & Natural Tonic | Traditional North Indian Powder | Rare & Powerful
  • 200 ml Mustard Oil
  • - Rock Salt

Instructions

  1. 1. Rinse the long grain rice thoroughly under cold water and set aside to drain.
  2. 2. Heat a saucepan and add water, black cardamom, and a pinch of rock salt, then bring to a boil.
  3. 3. Add the rice to the boiling water, reduce heat to low, and cover to simmer until the water is absorbed.
  4. 4. While the rice cooks, marinate the chicken breast with ginger powder, turmeric, and Buknu spice blend for 10 minutes.
  5. 5. Heat a grill pan over medium heat and brush with olive oil, then place the marinated chicken on it.
  6. 6. Grill the chicken for 5-6 minutes on each side until golden brown and cooked through.
  7. 7. In the same pan, add the frozen mixed vegetables and sauté for 4-5 minutes until tender.
  8. 8. Remove the rice from heat and fluff it using a fork, ensuring it stays light and airy.
  9. 9. Assemble the bowl by placing the rice as the base, followed by the grilled chicken and sautéed vegetables.
  10. 10. Sprinkle a pinch of rock salt and drizzle a little olive oil over the bowl before serving.