Glasgow Herb Rubbed Chicken With Roasted Veggies And Oat Pilaf Recipe

Scottish cuisine · 641 calories

Glasgow Herb Rubbed Chicken with Roasted Veggies and Oat Pilaf recipe

About this recipe

Glasgow Herb-Rubbed Chicken with Roasted Veggies and Oat Pilaf is a dish that merges the rich culinary traditions of Scotland with modern convenience. This hearty dinner features succulent chicken breasts seasoned with fresh rosemary, thyme, and garlic for a burst of earthy flavors. Roasted carrots, parsnips, and red onions add a sweet and savory contrast, while the oat pilaf brings a nutty, wholesome touch to the plate. Packed with 84g of protein, this meal is perfect for maintaining energy and supporting muscle health. The dish is cooked in an air fryer, ensuring a hassle-free experience for busy professionals looking to whip up a nourishing meal in under an hour. Whether you're seeking a high-protein dinner or a comforting yet nutritious option, this recipe is sure to satisfy your cravings and fuel your day.

Ingredients

  • NaN Fresh Halal Chicken Breast - Boneless Without Skin
  • - Biona Capers In Olive Oil
  • - Rosemary Rosmarinus Officinalis Herb Garden Plant
  • - Ducros Dried Thyme
  • 100 G Jumbo Garlic 100g
  • 100 g Yorkshire English Carrots 100G
  • 227G Fried Pure Red Onions, 227G
  • - Saffola Classic Masala Oats
  • - Oxo Chicken Stock Cubes
  • 250 Ml Trs Lemon Juice 250Ml
  • 400G Greenfield Himalayan Salt Fine 400G
  • 100G Heera Black Pepper Powder 100g

Instructions

  1. 1. Preheat your air fryer to 180°C while preparing the ingredients.
  2. 2. Rub the chicken breasts with olive oil, rosemary, thyme, minced garlic, salt, and black pepper.
  3. 3. Peel and chop the carrots, parsnips, and red onions into even-sized chunks.
  4. 4. Toss the vegetables in a bowl with 1 tablespoon of olive oil, salt, and pepper to coat evenly.
  5. 5. Place the chicken and vegetables in the air fryer basket and cook for 20 minutes, turning halfway through.
  6. 6. While the chicken and vegetables are cooking, heat the chicken stock in a saucepan over medium heat.
  7. 7. Stir in the oats and reduce the heat to low, letting them cook until tender and the liquid is absorbed, about 10 minutes.
  8. 8. Add lemon juice to the cooked oats and fluff them gently with a fork.
  9. 9. Check the chicken to ensure it is cooked through and reaches an internal temperature of 75°C.
  10. 10. Serve the herb-rubbed chicken alongside the roasted vegetables and oat pilaf for a hearty, balanced meal.