Golden Grilled Chicken Breakfast Platter Recipe

English cuisine · 324 calories

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.

How to make Golden Grilled Chicken Breakfast Platter

  1. Cook the quinoa. Rinse the quinoa under cold water, then cook it in a saucepan with twice its volume of water until tender.
  2. Grill the chicken. Season the chicken breast fillets with olive oil, lemon juice, minced garlic, paprika, salt and pepper. Cook them in a preheated grill pan for 5-6 minutes on each side until golden and fully cooked.
  3. Roast carrots and slice cucumber. Peel the carrots, slice into sticks and roast at 180°C for 15 minutes with a drizzle of olive oil and seasoning. Slice the cucumber into rounds to serve fresh.
  4. Season quinoa and arrange. Fluff the cooked quinoa with a fork and season lightly with salt and pepper. Arrange it on a platter with the grilled chicken, roasted carrots and cucumber, then drizzle olive oil and lemon juice over the vegetables.

Frequently asked questions

How long does the Golden Grilled Chicken Breakfast Platter take?
About 45 minutes: 15 minutes of prep and 30 minutes of cooking for the quinoa, the grilled chicken and the roasted carrots.
Is the Golden Grilled Chicken Breakfast Platter vegetarian?
No, it is not vegetarian. Its centrepiece is chicken breast fillets seasoned with lemon, garlic and paprika, grilled until golden.
How much water do I need for the quinoa?
Use twice the volume of water to quinoa and simmer until tender and the water is absorbed. Rinse it well first, then fluff it with a fork.
Can I prepare the Golden Grilled Chicken Breakfast Platter the night before?
Yes, cook the quinoa and roast the carrots in advance and keep them chilled. Grill the chicken fresh in the morning, or reheat it gently until piping hot.
What else could go on a chicken breakfast platter?
Cherry tomatoes, sliced avocado, a boiled egg or a spoonful of hummus all fit well alongside the chicken, quinoa and cucumber.