Golden Chicken Oats Bowl Recipe

About this recipe

Start your day with a burst of flavor and energy with the Golden Chicken Oats Bowl. This high-protein breakfast recipe combines juicy, spiced chicken breast with creamy coconut-infused masala oats, complemented by fresh carrot and cucumber slices. The dish is a perfect balance of textures—tender chicken, velvety oats, and crunchy vegetables—making it both satisfying and nutritious. Packed with 62g of protein, this meal is ideal for muscle recovery and growth, especially for those with active lifestyles. The subtle warmth of Moroccan spices pairs beautifully with the creamy oats, bringing a comforting yet invigorating start to your morning. Quick to prepare and visually appealing, this bowl is as practical for meal prep as it is indulgent for a weekend brunch. Enjoy a wholesome, delicious breakfast that sets the tone for a productive and energized day.

Ingredients

• 1 Piece Cucumber 1Pc
• 100 G Jumbo Garlic 100g
• 750 G Top-Op Table Salt Drums
• - Saffola Classic Masala Oats
• 55G Mill & Mortar Organic Ras El Hanout, 55G
• 4 Pack Fresh Carrots - Pack Of 4
• NaN Fresh Halal Chicken Breast - Boneless Without Skin
• 1 Onion Large 1 Each
• 165 Ml Tropical Sun Coconut Milk Mini
• 500 ml Filippo Berio Extra Virgin Olive Oil 500 Ml

Instructions

1. 1. Dice the chicken breast into bite-sized pieces and season it with 2 tsp ras el hanout and ½ tsp salt.
2. 2. Heat 1 tbsp olive oil in a pan and sauté the 2 minced garlic cloves and chopped onion until fragrant, about 3 minutes.
3. 3. Add the seasoned chicken to the pan and cook for 8-10 minutes until golden brown and fully cooked through.
4. 4. In a pot, bring the coconut milk and 250 ml water to a boil, stir in the masala oats and cook for 4-5 minutes until creamy and thickened.
5. 5. Peel and julienne the carrots and slice the cucumber thinly for fresh vegetable toppings.
6. 6. Place the creamy oats into bowls and top with the cooked chicken pieces.
7. 7. Arrange the fresh carrots and cucumber slices around the chicken for a colourful presentation.
8. 8. Drizzle with 1 tbsp olive oil for added richness.
9. 9. Serve warm and enjoy the balance of creamy oats and spiced chicken.

How to make Golden Chicken Oats Bowl

1. Season the chicken. Dice the chicken breast into bite-sized pieces and season it with Moroccan spices and salt.
2. Cook the chicken. Heat olive oil in a pan and sauté the diced garlic and chopped onion until fragrant. Add the chicken and cook until golden brown and fully cooked through.
3. Make the creamy oats. Bring the coconut milk to the boil in a pot and stir in the masala oats, cooking until creamy and thickened.
4. Prepare the toppings. Peel and julienne the carrots and slice the cucumber thinly to use as fresh toppings.
5. Assemble and serve. Spoon the oats into bowls, top with the chicken and arrange the carrots and cucumber around it. Drizzle with any remaining olive oil from the pan and serve warm.

Frequently asked questions

How long does Golden Chicken Oats Bowl take to make?

About 35 minutes, with 10 minutes of prep and 25 minutes of cooking.

Why are the oats in Golden Chicken Oats Bowl cooked in coconut milk?

Coconut milk makes the masala oats creamy and slightly sweet, which balances the Moroccan-spiced chicken on top.

Can I use light coconut milk for the oats?

Yes, light coconut milk or half coconut milk and half water works. The oats will be a little less rich but still creamy.

How do I stop coconut milk oats catching on the pan?

Keep the heat at a gentle simmer and stir often, especially as the oats thicken. A heavy-based pan helps too.

Is this chicken and coconut oats bowl vegetarian?

No, it is topped with diced chicken breast, so it is not vegetarian.