Peppered Tawa Chicken Breakfast Bowl Recipe

About this recipe

Peppered Tawa Chicken Breakfast Bowl is a hearty and flavorful morning meal designed to kickstart your day with a delicious protein-packed punch. Juicy chicken pieces are marinated in aromatic Indian spices and pan-seared to perfection, creating a vibrant and slightly smoky flavor. Served atop a bed of fluffy spiced scrambled eggs and garnished with fresh herbs and lemon, this dish is both satisfying and energizing. Perfect for active individuals aiming for muscle gain, it combines bold flavors with balanced nutrition to fuel your day.

Ingredients

• - Chicken Breast
• 6 pcs White Eggs
• 200 g Dahi
• 200G Adrak Lasun Paste (200g)
• - Red Chilli Powder
• 50 g Black Pepper Powder
• - Coriander Powder
• 100 g Jeera Powder
• 20 g Turmeric Powder
• 100G Oleo
• 500 g Onion
• medium Chilli Green Long
• 100 g Coriander Leaves
• 250 ml Lemon Juice Concentrate
• 100 g Salt

Instructions

1. 1. In a bowl, marinate the chicken cubes with yogurt, ginger-garlic paste, turmeric powder, red chili powder, cumin powder, coriander powder, black pepper powder, lemon juice, and salt. Mix well and let it sit for 20 minutes.
2. 2. Heat 1 tbsp of vegetable oil in a tawa or non-stick pan over medium heat. Add the marinated chicken and cook for 8-10 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove from the pan and set aside.
3. 3. In the same pan, add the remaining 1 tbsp oil and sauté the chopped onion and green chilies until softened and lightly browned, about 3-4 minutes.
4. 4. Crack the eggs into a bowl, whisk lightly, and pour them into the pan with the onions and chilies. Stir gently to scramble the eggs and cook until just set, about 2-3 minutes.
5. 5. Arrange the scrambled eggs in a serving bowl and top with the cooked chicken pieces. Garnish with fresh coriander leaves and a squeeze of lemon juice.
6. 6. Serve hot and enjoy your Peppered Tawa Chicken Breakfast Bowl!