Savory Chicken And Oats Breakfast Bowl Recipe

About this recipe

Looking for a hearty and healthy breakfast option that’s packed with protein and flavor? This Savory Chicken and Oats Breakfast Bowl combines tender chicken, spiced oats, and fresh vegetables for a balanced and satisfying start to your day. The gentle spices from the Moroccan spice mix elevate the dish while the lemon juice adds a refreshing tang. Perfect for gym prep or busy mornings, this dish offers 38g of protein to fuel your muscles and keep you energized. With easy prep and a cooking time of just 35 minutes, you can whip up this comforting breakfast bowl effortlessly. Serve it warm and enjoy the delicious blend of textures and flavors that make this bowl a perfect morning pick-me-up.

Ingredients

• 1 Piece Cucumber 1Pc
• 100 G Jumbo Garlic 100g
• 100G Heera Black Pepper Powder 100g
• - Saffola Classic Masala Oats
• 55G Mill & Mortar Organic Ras El Hanout, 55G
• 4 Pack Fresh Carrots - Pack Of 4
• NaN Fresh Halal Chicken Breast - Boneless Without Skin
• 400G Greenfield Himalayan Salt Fine 400G
• 1 Lemon - 1 Each
• 1 Onion Large 1 Each
• 500 ml Filippo Berio Extra Virgin Olive Oil 500 Ml

Instructions

1. 1. Dice the chicken breast into bite-sized pieces and season with salt, pepper and 1 tsp of the ras el hanout.
2. 2. Heat 1 tbsp (15 ml) olive oil in a pan over medium heat and sauté the diced onion and the 2 minced garlic cloves until fragrant.
3. 3. Add the chicken pieces to the pan and cook for 6-8 minutes until fully cooked through and golden brown.
4. 4. Set the chicken aside and in the same pan, add the Saffola Classic Masala Oats with 300 ml water and the remaining ras el hanout.
5. 5. Stir the oats continuously for 3-4 minutes until they thicken and absorb the water completely.
6. 6. Grate the carrots and chop the cucumber into small cubes; mix them into the cooked oats.
7. 7. Return the cooked chicken to the pan and fold it gently into the oat mixture.
8. 8. Squeeze the juice of the lemon over the bowl for a tangy finish and adjust salt and pepper as needed.
9. 9. Serve the breakfast bowl warm, garnished with additional cucumber slices if desired.

How to make Savory Chicken And Oats Breakfast Bowl

1. Season the chicken. Dice the chicken breast into bite-sized pieces and season them with salt, pepper and Moroccan spice mix so every piece is evenly coated.
2. Cook the chicken. Heat olive oil in a pan over medium heat and sauté the diced onion and minced garlic until fragrant. Add the chicken and cook for 6-8 minutes until fully cooked and golden brown, then set it aside.
3. Cook the oats. In the same pan, add the masala oats with 300ml water. Stir continuously for 3-4 minutes until the oats thicken and absorb the water completely.
4. Fold everything together. Grate the carrots and chop the cucumber into small cubes, then mix them into the cooked oats. Return the cooked chicken to the pan and fold it gently through the oat mixture.
5. Finish and serve. Squeeze fresh lemon juice over the bowl and adjust the salt and pepper. Serve warm, garnished with extra cucumber slices or a sprig of fresh herbs if you like.

Frequently asked questions

How long does the Savory Chicken and Oats Breakfast Bowl take to make?

About 35 minutes in total, with 10 minutes of prep and 25 minutes of cooking, so it suits a relaxed weekend morning or can be made ahead for busy weekdays.

Is the Savory Chicken and Oats Breakfast Bowl vegetarian?

No, it is not vegetarian because it contains diced chicken breast cooked with onion, garlic and Moroccan spice mix.

Can I use plain oats instead of masala oats in this breakfast bowl?

Yes, plain rolled oats work well. Season them with an extra pinch of Moroccan spice, salt and pepper while they cook so the bowl keeps its savoury flavour.

How do I stop the savoury oats turning gluey?

Stir them continuously and take them off the heat as soon as the water is absorbed. Folding in the grated carrot and chopped cucumber afterwards keeps the texture light and fresh.

Can I make this chicken and oats bowl ahead?

Yes, cook the chicken and oats, cool them quickly and refrigerate for up to 2 days. Reheat with a splash of water, then add fresh cucumber and lemon juice just before eating.