How long does the Herbed Chicken and Mushroom Breakfast Bowl take?

About 35 minutes: 10 minutes of prep and 25 minutes of cooking. The mushrooms and chicken share one pan while the quinoa simmers.

Is the Herbed Chicken and Mushroom Breakfast Bowl vegetarian?

No, it is not vegetarian. Paprika-seasoned chicken breast is pan-fried, rested and sliced over quinoa with garlicky sautéed wild mushrooms.

How do I get mushrooms golden rather than watery?

Use a hot pan, do not overcrowd it and hold off salting until they have browned. Salt draws out moisture, which makes them steam instead of colour.

Can I use button mushrooms instead of wild mushrooms?

Yes, button or chestnut mushrooms work well and are milder. Slice them thinly and cook them the same way until lightly browned.

Can I make the chicken and mushroom bowl ahead?

Yes, cook the quinoa, mushrooms and chicken ahead and keep them chilled for up to two days. Reheat until piping hot and add parsley and lemon at the end.

Herbed Chicken And Mushroom Breakfast Bowl Recipe

Name: Herbed Chicken and Mushroom Breakfast Bowl
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: English
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

English cuisine · 336 calories

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

How to make Herbed Chicken And Mushroom Breakfast Bowl

Cook the quinoa. Rinse the quinoa under cold water for a few minutes, then cook it with double the amount of water, bringing it to the boil and simmering for 15 minutes until fluffy. Meanwhile, thinly slice the mushrooms and mince the garlic.
Sauté the mushrooms. Heat 1 tablespoon of olive oil in a large skillet over medium heat and sauté the garlic for 1 minute. Add the mushrooms and cook for 5-7 minutes until soft and lightly browned, season with salt and pepper, then set aside.
Cook the chicken. Season the chicken breasts with paprika, salt, black pepper and a drizzle of lemon juice. Cook in the remaining 1 tablespoon of olive oil over medium heat for 5-6 minutes on each side until golden and fully cooked through.
Rest and slice. Rest the chicken for 2 minutes before slicing it thinly. Fluff the cooked quinoa with a fork and divide it evenly between two bowls.
Assemble the bowls. Arrange the sliced chicken and sautéed mushrooms over the quinoa. Garnish with chopped parsley and a squeeze of lemon juice, and serve warm.

Frequently asked questions

How long does the Herbed Chicken and Mushroom Breakfast Bowl take?: About 35 minutes: 10 minutes of prep and 25 minutes of cooking. The mushrooms and chicken share one pan while the quinoa simmers.
Is the Herbed Chicken and Mushroom Breakfast Bowl vegetarian?: No, it is not vegetarian. Paprika-seasoned chicken breast is pan-fried, rested and sliced over quinoa with garlicky sautéed wild mushrooms.
How do I get mushrooms golden rather than watery?: Use a hot pan, do not overcrowd it and hold off salting until they have browned. Salt draws out moisture, which makes them steam instead of colour.
Can I use button mushrooms instead of wild mushrooms?: Yes, button or chestnut mushrooms work well and are milder. Slice them thinly and cook them the same way until lightly browned.
Can I make the chicken and mushroom bowl ahead?: Yes, cook the quinoa, mushrooms and chicken ahead and keep them chilled for up to two days. Reheat until piping hot and add parsley and lemon at the end.