Savory Chicken And Rice Breakfast Bowl Recipe

About this recipe

Kickstart your day with this hearty Savory Chicken and Rice Breakfast Bowl, a perfect blend of protein, complex carbs, and fresh veggies. Inspired by English flavors, this dish combines tender chicken breast sautéed with Moroccan spices, served over a base of Saffola Classic Masala Oats. The addition of carrots, chow chow vegetable, and cucumber not only enhances the dish’s nutritional profile but also adds a delightful crunch and freshness. Easy to prepare in under 35 minutes, this recipe offers a balanced mix of 37g protein, 159g carbohydrates, and healthy fats to fuel your morning. Whether you're gearing up for an active day or need a comforting breakfast to start strong, this bowl delivers on all fronts. The warm spices paired with the creamy oats make it satisfying, while the vibrant veggies keep it light and refreshing. Perfect for gym prep or a wholesome start, this dish is both batchable and repeatable for a week of delicious breakfasts.

Ingredients

• 1 Piece Cucumber 1Pc
• 750 G Top-Op Table Salt Drums
• 250G Tilda Wholegrain Basmati Rice 250g
• 55G Mill & Mortar Organic Ras El Hanout, 55G
• 4 Pack Fresh Carrots - Pack Of 4
• NaN Fresh Halal Chicken Breast - Boneless Without Skin
• 500 ml Filippo Berio Extra Virgin Olive Oil 500 Ml

Instructions

1. 1. Rinse the basmati rice, then put it in a pot with 300 ml water and a pinch of salt. Bring to the boil, cover and simmer on low heat for 25 minutes until tender.
2. 2. Dice the chicken breast into small pieces and season with 1 tsp ras el hanout and a pinch of salt.
3. 3. Heat 1 tablespoon of olive oil in a pan over medium heat and saute the chicken until fully cooked, about 7-10 minutes.
4. 4. Peel and dice the carrots into small cubes, add them to the chicken pan and cook for 6-8 minutes until just tender.
5. 5. Slice the cucumber thinly for a fresh, crunchy topping.
6. 6. Fluff the cooked rice with a fork and divide it between two bowls.
7. 7. Top the rice with the chicken and carrots, mixing lightly to spread the flavours.
8. 8. Serve hot, garnished with the sliced cucumber.

How to make Savory Chicken And Rice Breakfast Bowl

1. Season and cook chicken. Dice the chicken breast, season it with Moroccan spice mix and a pinch of salt, then sauté in olive oil over medium heat for about 7-10 minutes until fully cooked.
2. Prepare vegetables and oats. Peel and dice the carrots and chow chow into small cubes. Bring water to a boil in a medium pot and add the masala oats with the diced vegetables.
3. Simmer the oats. Cook the oats and vegetables on low heat, stirring occasionally, for about 10 minutes until the vegetables are tender and the mixture thickens.
4. Combine and serve. Thinly slice the cucumber. Mix the cooked chicken into the oats and vegetables and serve hot, topped with the cucumber slices.

Frequently asked questions

How long does the Savory Chicken and Rice Breakfast Bowl take?

About 35 minutes, with 10 minutes of prep and 25 minutes of cooking. The chicken cooks in one pan while the oats and vegetables simmer in another.

Is the Savory Chicken and Rice Breakfast Bowl vegetarian?

No, it is not vegetarian. It contains diced chicken breast seasoned with Moroccan spice and sautéed in olive oil before being mixed through the grains.

Can I use a different spice mix on the chicken?

Swap the Moroccan spice for ras el hanout, garam masala or a simple mix of cumin, paprika and black pepper to give the chicken a different warm flavour.

How should I cut the vegetables for even cooking?

Dice the carrots and chow chow into small, even cubes so they soften at the same rate as the oats and are tender by the time the mixture thickens.

What topping works with a chicken breakfast bowl?

Thinly sliced cucumber adds a cool crunch, and a squeeze of lemon, a spoonful of yoghurt or a few chopped herbs brighten it further.