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.

How to make Herbed Chicken Breakfast Hash With Vegetables

1. Marinate the chicken. Cut the chicken breast into bite-sized pieces and marinate with olive oil, seven spice mix, minced garlic, salt and lemon juice for 15 minutes. Dice the carrots into small cubes and slice the cucumber into thin rounds.
2. Cook chicken and carrots. Cook the chicken in a non-stick pan over medium heat for about 8-10 minutes until golden brown and fully cooked. In the same pan, sauté the diced carrots for 5-7 minutes until slightly softened.
3. Make the oat hash. Cook the masala oats according to the package instructions, using water as the cooking liquid. Stir in the sautéed carrots and half of the chopped parsley.
4. Assemble and serve. Arrange the cooked chicken on top of the oat and carrot hash and garnish with the remaining parsley. Serve with the sliced cucumber on the side for crunch.

Frequently asked questions

How long does the Herbed Chicken Breakfast Hash with Vegetables take?

About 40 minutes, split into 15 minutes of prep and 25 minutes of cooking, which covers browning the chicken, softening the carrots and cooking the oats.

Is the Herbed Chicken Breakfast Hash with Vegetables vegetarian?

No, it is not vegetarian. The hash is topped with chicken breast marinated in olive oil, garlic, lemon and Lebanese seven spice.

What can I use instead of Lebanese seven spice?

Swap it for a mix of ground cumin, cinnamon, allspice and black pepper. Baharat or a mild shawarma spice blend also gives a similar warm flavour.

How do I get the chicken golden in the breakfast hash?

Let excess marinade drip off, spread the pieces out in a hot non-stick pan without crowding and leave them to colour before turning.

What should I serve with the chicken breakfast hash?

Fresh cucumber slices are served alongside for crunch, and a squeeze of lemon, a spoonful of yoghurt or a cup of tea rounds it out as a breakfast.