Golden Grilled Chicken Breakfast Platter Recipe

About this recipe

Start your day with the Golden Grilled Chicken Breakfast Platter, a wholesome and delicious meal that balances flavors and nutrition perfectly. Grilled chicken breast fillets seasoned with paprika and garlic provide a juicy, protein-packed centerpiece, complemented by fluffy quinoa, roasted carrots, and fresh cucumber slices. This dish is ideal for those looking to enjoy a hearty and satisfying breakfast that fuels their day. Cooking the chicken to golden perfection while roasting the carrots creates a delightful mix of textures, while the quinoa adds a nutty, wholesome base. With 35g of protein and plenty of fiber, this platter is perfect for boosting energy and supporting a balanced diet.

Ingredients

• 350G Frohweins Chicken Breast Fillets Supremes Skinless
• - Forest Whole Foods Organic White Quinoa
• 100 g Yorkshire English Carrots 100G
• 1 Piece Cucumber 1Pc
• - Biona Capers In Olive Oil
• 250 Ml Trs Lemon Juice 250Ml
• 100 G Jumbo Garlic 100g
• 100G Heera Black Pepper Powder 100g
• 400G Greenfield Himalayan Salt Fine 400G
• 100 G Natco Paprika Powder

Instructions

1. 1. Rinse the quinoa under cold water and cook it in a saucepan with twice its volume in water until tender.
2. 2. Season the chicken breast fillets with olive oil, lemon juice, minced garlic, paprika, salt, and pepper.
3. 3. Preheat a grill pan and cook the chicken fillets for 5-6 minutes on each side until golden and fully cooked.
4. 4. Peel and slice the carrots into sticks, then roast them in the oven at 180°C for 15 minutes with a drizzle of olive oil and seasoning.
5. 5. Slice the cucumber into rounds and set it aside for serving fresh with the platter.
6. 6. Fluff the cooked quinoa with a fork and season lightly with salt and pepper to taste.
7. 7. Arrange the grilled chicken, roasted carrots, fresh cucumber slices, and seasoned quinoa on a serving platter.
8. 8. Drizzle a little more olive oil and lemon juice on the vegetables before serving for added flavor.