Herbed Chicken And Quinoa Breakfast Bowl Recipe

About this recipe

A savory breakfast featuring tender halal chicken, fluffy quinoa, and vibrant herbs for a protein-packed start to your day.

Ingredients

• - Schwartz Flat Leaf Parsley
• 200G Tumisan Kari Ayam Paste For Chicken Curry, 200G
• - Forest Whole Foods Organic White Quinoa
• 1 L Olive Oil – Organic
• 100 G Jumbo Garlic 100g
• - Biona Organic Whole Cherry Tomatoes
• 1 Pack Planet Organic G's Baby Leaf Spinach
• 25G Natco Mint
• - PLJ Lemon Juice Original Sharp 500ml
• 950G Shazans Chicken Breast
• 100 G Natco Paprika Powder
• 100 G Trs Ground Cumin Jeera Powder
• - Tata Salt

Instructions

1. 1. Rinse the quinoa thoroughly under cold water to remove any bitterness.
2. 2. Cook the quinoa in a saucepan with double the amount of water until fluffy, about 15 minutes.
3. 3. Dice the chicken breast into bite-sized pieces and season with paprika, cumin, salt, and pepper.
4. 4. Heat olive oil in a skillet and sauté garlic until fragrant, about 1 minute.
5. 5. Add the seasoned chicken to the skillet and cook until golden and fully cooked, about 8-10 minutes.
6. 6. Halve the cherry tomatoes and toss them into the skillet alongside the chicken for 2 minutes.
7. 7. Add the baby spinach to the skillet, stirring until wilted, approximately 1-2 minutes.
8. 8. Finely chop the fresh parsley and mint leaves while the chicken mixture cooks.
9. 9. Combine the cooked quinoa with the chicken and vegetable mixture in a large bowl.
10. 10. Drizzle lemon juice over the mixture and sprinkle with the chopped herbs.
11. 11. Toss everything gently to combine, ensuring the flavors are evenly distributed.
12. 12. Serve the herbed chicken and quinoa bowl warm, garnished with extra parsley if desired.