Golden Herb Crusted Chicken Breakfast Recipe

English cuisine · 330 calories

About this recipe

Golden Herb-Crusted Chicken Breakfast is a perfect blend of flavors and nutrition, ideal for starting your day with energy and satisfaction. This English-inspired morning meal features tender chicken breast fillets rubbed with a fragrant herb mix and baked to golden perfection. Accompanying the chicken are vibrant roasted carrots and zucchini, which add a touch of sweetness and crunch. Fluffy quinoa completes the plate, offering a wholesome source of carbs and additional protein. Cooking this dish is straightforward and rewarding, involving simple preparation steps that result in a beautifully plated breakfast. Packed with 35g of protein and an array of essential nutrients, this meal not only tastes delicious but also fuels your body for the day ahead. Whether it's a weekday morning or a leisurely weekend brunch, this balanced and flavorful breakfast is sure to become a favorite.

Ingredients

  • 350G Frohweins Chicken Breast Fillets Supremes Skinless
  • 100 g Yorkshire English Carrots 100G
  • 1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
  • - Forest Whole Foods Organic White Quinoa
  • - Biona Capers In Olive Oil
  • 100 G East End Garlic Powder
  • 100 G Natco Paprika Powder
  • - Thyme Bunched Herb
  • 400G Greenfield Himalayan Salt Fine 400G
  • 100G Heera Black Pepper Powder 100g

Instructions

  1. 1. Preheat your oven to 200°C (392°F) to prepare for roasting vegetables and chicken.
  2. 2. Wash and slice the carrots and zucchini into evenly sized pieces for uniform cooking.
  3. 3. Mix paprika, garlic powder, thyme, salt, and black pepper in a small bowl to create the chicken seasoning.
  4. 4. Rub the seasoning mixture generously onto the chicken breast fillets, ensuring all sides are coated.
  5. 5. Place the chicken fillets and sliced vegetables on a baking tray lined with parchment paper.
  6. 6. Drizzle olive oil over the vegetables, tossing them lightly to ensure even coating.
  7. 7. Bake the chicken and vegetables in the preheated oven for 20-25 minutes, flipping halfway through for even browning.
  8. 8. While the chicken and vegetables bake, rinse the quinoa thoroughly under cold water to remove bitterness.
  9. 9. Cook the quinoa in a saucepan with 240ml of water and a pinch of salt over medium heat until fluffy, about 15 minutes.
  10. 10. Once cooked, fluff the quinoa with a fork and cover to keep warm until serving.
  11. 11. Remove the chicken and vegetables from the oven, ensuring the chicken is cooked through and vegetables are tender.
  12. 12. Plate the herb-crusted chicken alongside the roasted vegetables and a generous serving of quinoa.
  13. 13. Garnish with a light drizzle of olive oil or freshly cracked black pepper, if desired.