Herbed Chicken And Oat Bowl Recipe
English cuisine · 528 calories
About this recipe
Start your day with this Herbed Chicken and Oat Bowl, a delicious English breakfast that's both nourishing and satisfying. Featuring tender air-fried chicken breast seasoned with Moroccan spices and creamy masala oats, this dish is a perfect blend of flavors and textures. The fresh carrots and cucumbers add a refreshing crunch, making this meal truly balanced. Packed with 61g of protein and 960 calories, it's an energizing choice for busy mornings or post-workout recovery. Ready in just 35 minutes, this breakfast bowl is an excellent option for anyone looking to power through their day with wholesome nutrition and mouthwatering taste.
Ingredients
- NaN Fresh Halal Chicken Breast - Boneless Without Skin
- - Saffola Classic Masala Oats
- 4 Pack Fresh Carrots - Pack Of 4
- 1 Piece Cucumber 1Pc
- - Biona Capers In Olive Oil
- 100 G Jumbo Garlic 100g
- 250 Ml Trs Lemon Juice 250Ml
- 750 G Top-Op Table Salt Drums
- 100G Heera Black Pepper Powder 100g
- - Spice Kitchen Moroccan Spice Tin
Instructions
- 1. Cut the chicken breast into bite-sized pieces and season with salt, black pepper, and Moroccan spice mix.
- 2. Heat olive oil in your air fryer basket for 2 minutes, then add the seasoned chicken pieces.
- 3. Cook the chicken in the air fryer at 180°C for 15 minutes, shaking the basket halfway through for even cooking.
- 4. Meanwhile, peel and dice the carrots and slice the cucumber into thin rounds for garnishing.
- 5. In a saucepan, bring 500 ml of water to boil and stir in the Saffola Classic Masala Oats.
- 6. Reduce the heat and cook the oats for 3-4 minutes until creamy, stirring occasionally.
- 7. Add minced garlic and lemon juice to the cooked oats for an extra burst of flavor.
- 8. Arrange the cooked oats in serving bowls and top with the air-fried chicken pieces.
- 9. Garnish the bowls with diced carrots and cucumber slices for a fresh and crunchy texture.
- 10. Serve warm and enjoy a balanced, protein-packed breakfast ideal for busy mornings.
How to make Herbed Chicken And Oat Bowl
- Season the chicken. Cut the chicken breast into bite-sized pieces and season with salt, black pepper and Moroccan spice mix. Heat olive oil in the air fryer basket for 2 minutes, then add the chicken.
- Air fry the chicken. Cook the chicken in the air fryer at 180°C for 15 minutes, shaking the basket halfway through. Meanwhile, peel and dice the carrots and slice the cucumber into thin rounds for garnish.
- Cook the masala oats. Bring 500 ml of water to the boil, stir in the masala oats, then reduce the heat and cook for 3-4 minutes until creamy, stirring occasionally.
- Flavour the oats. Stir minced garlic and lemon juice into the cooked oats for an extra burst of flavour, then spoon the oats into serving bowls.
- Top and serve. Top the oats with the air-fried chicken pieces, garnish with the diced carrots and cucumber slices for crunch, and serve warm.
Frequently asked questions
- How long does the Herbed Chicken and Oat Bowl take to make?
- About 35 minutes in total: 10 minutes of prep and 25 minutes of cooking.
- What spices flavour the Herbed Chicken and Oat Bowl?
- The chicken is seasoned with Moroccan spice, salt and black pepper before air frying, while the savoury masala oats are finished with garlic and lemon juice.
- How do I get creamy savoury oats?
- Stir the oats into boiling water, then lower the heat and cook them gently, stirring now and then, until creamy. Add the garlic and lemon at the end so they stay fresh.
- Can I use chicken thighs in a chicken and oat bowl?
- Yes, boneless thighs stay juicier in the air fryer. Cut them into bite-sized pieces and shake the basket halfway so they cook evenly.
- How can I make the chicken and oat bowl spicier?
- Add chilli flakes or a little cayenne to the Moroccan spice seasoning, or top the bowl with sliced fresh chilli. A spoon of harissa stirred into the oats works too.