Herbed Chicken Breakfast Hash With Vegetables Recipe

English cuisine · 612 calories

Herbed Chicken Breakfast Hash with Vegetables recipe

About this recipe

Herbed Chicken Breakfast Hash with Vegetables is the perfect way to energize your day. This English-inspired recipe combines tender chicken breast marinated in fragrant Lebanese Seven Spice Mix with a hearty oat and carrot hash. The addition of fresh cucumber slices brings a refreshing crunch to the meal, while parsley adds a burst of vibrant flavor. Packed with 37g of protein and 169g of carbohydrates, this dish is ideal for maintaining energy levels and supporting muscle recovery. Cooking this is straightforward, with marinating and sautéing the chicken, preparing the oat hash, and assembling the dish in under 40 minutes. Serve it hot for breakfast or as a post-workout meal. Its balanced macros make it a great choice for gym enthusiasts looking to fuel their day.

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
  • 750 G Top-Op Table Salt Drums
  • 100G Heera Black Pepper Powder 100g
  • 75G Lebanese Seven Spice Mix, 75G
  • 100 G Jumbo Garlic 100g
  • 1 Lemon - 1 Each
  • - Schwartz Flat Leaf Parsley

Instructions

  1. 1. Cut the chicken breast into bite-sized pieces and marinate with olive oil, Lebanese Seven Spice Mix, minced garlic, salt, and lemon juice for 15 minutes.
  2. 2. Peel and dice the carrots into small cubes and slice the cucumber into thin rounds.
  3. 3. Heat a non-stick pan over medium heat and cook the marinated chicken pieces until golden brown and fully cooked, about 8-10 minutes.
  4. 4. In the same pan, add the diced carrots and sauté for 5-7 minutes until they soften slightly.
  5. 5. Prepare the Saffola Classic Masala Oats according to the package instructions, using water as the cooking liquid to ensure it's dairy-free.
  6. 6. Once the oats are cooked, stir in the sautéed carrots and half of the chopped parsley for added flavor and color.
  7. 7. Arrange the cooked chicken on top of the oat-carrot hash and garnish with the remaining parsley.
  8. 8. Serve with freshly sliced cucumber on the side for a refreshing crunch.