Herbed Chicken And Mushroom Breakfast Bowl Recipe

About this recipe

The Herbed Chicken and Mushroom Breakfast Bowl is a hearty and nutritious start to your day. This English-inspired breakfast combines tender chicken breast seasoned with paprika and lemon, sautéed mushrooms, and fluffy quinoa for a balanced meal. Packed with protein and fiber, this dish is ideal for keeping you energized and satisfied throughout the morning. The vibrant parsley garnish and touch of lemon juice add freshness and a burst of flavor to complement the savory ingredients. Preparing this bowl is an enjoyable cooking experience, with simple steps that let you whip up a wholesome meal in just over half an hour. Perfect for busy mornings or laid-back weekends, this breakfast bowl feels indulgent yet supports your wellness goals.

Ingredients

• NaN Fresh Halal Chicken Breast - Boneless Without Skin
• - Forest Whole Foods Organic White Quinoa
• 500G Mixed Wild Mushrooms, 500G
• - Biona Capers In Olive Oil
• 100 G Jumbo Garlic 100g
• - Schwartz Flat Leaf Parsley
• 250 Ml Trs Lemon Juice 250Ml
• 400G Greenfield Himalayan Salt Fine 400G
• 100G Heera Black Pepper Powder 100g
• 100 G Natco Paprika Powder

Instructions

1. 1. Rinse the quinoa under cold water for a few minutes to remove any bitterness.
2. 2. Cook the quinoa in a pot with double the amount of water, bringing it to a boil, and then simmering for 15 minutes until fluffy.
3. 3. While the quinoa cooks, slice the mushrooms thinly and mince the garlic cloves.
4. 4. Heat 1 tablespoon of olive oil in a large skillet over medium heat and sauté the garlic for 1 minute until fragrant.
5. 5. Add the sliced mushrooms to the skillet and cook for 5-7 minutes until softened and lightly browned.
6. 6. Season the mushrooms with a pinch of salt and black pepper, then transfer them to a plate and set aside.
7. 7. Season the chicken breasts with paprika, salt, black pepper, and a drizzle of lemon juice.
8. 8. Heat the remaining 1 tablespoon of olive oil in the same skillet over medium heat and cook the chicken for 5-6 minutes on each side until golden brown and fully cooked through.
9. 9. Remove the chicken from the skillet and let it rest for 2 minutes before slicing it thinly.
10. 10. Fluff the cooked quinoa with a fork and divide it evenly between two bowls.
11. 11. Arrange the sliced chicken and sautéed mushrooms on top of the quinoa in each bowl.
12. 12. Garnish with freshly chopped parsley and a squeeze of lemon juice for added freshness.
13. 13. Serve warm and enjoy the delicious blend of flavors.