Peppery Chicken Masala Breakfast Bowls Recipe

About this recipe

Peppery Chicken Masala Breakfast Bowls are a flavorful and wholesome way to kickstart your day. This dish combines tender chicken pieces seasoned with aromatic Indian spices, a creamy yogurt-based masala, and a bed of protein-packed scrambled eggs. Balanced with sautéed vegetables like bell peppers and spinach, it offers a nutrient-dense, low-carb meal perfect for a weight-loss-focused lifestyle. The medium spice level ensures a gentle kick of heat, making it enjoyable for all family members. This breakfast bowl is not only satisfying but also packed with lean protein and fiber to keep you full and energized throughout the morning.

Ingredients

• 50g Everest Garam Masala
• 100 g Jeera
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder
• - Chicken Breast
• 6 pcs White Eggs
• 200 g Dahi
• 500 g Onion
• 500 g Tomato - Hybrid
• 250 g Spinach
• 100G Oleo
• 200G Adrak Lasun Paste (200g)
• 50 g Black Pepper Powder
• 500 g Capsicum Green

Instructions

1. 1. Heat 1 tablespoon of vegetable oil in a pan over medium heat. Add cumin seeds and let them splutter, then sauté the chopped onion until golden brown.
2. 2. Add the ginger-garlic paste and cook for 1 minute. Stir in the tomatoes and cook until softened. Mix in turmeric powder, red chili powder, garam masala, and salt, cooking for another 2 minutes.
3. 3. Add the diced chicken to the pan and cook for 6-8 minutes until fully cooked. Stir in the yogurt and let the mixture simmer for 5 minutes until the masala thickens. Set aside.
4. 4. In another pan, heat the remaining 1 tablespoon of oil. Sauté the diced bell pepper and spinach for 2-3 minutes, then set aside.
5. 5. Whisk the eggs with a pinch of salt and black pepper powder. In the same pan, scramble the eggs over medium heat until just set.
6. 6. To assemble the breakfast bowls, layer the scrambled eggs, sautéed vegetables, and chicken masala. Garnish with a sprinkle of black pepper and serve warm.