Savory Grilled Chicken And Roasted Veggie Breakfast Bowl Recipe

About this recipe

Wake up to a satisfying and nutritious breakfast with this savory grilled chicken and roasted veggie bowl. Perfect for two, this dish combines tender, juicy grilled chicken breast with a medley of roasted vegetables like carrots and mooli radish, creating a symphony of flavors that delight the palate. A base of herbed quinoa adds a nutty, wholesome touch while delivering a healthy dose of protein, making this breakfast both filling and energizing. The preparation is straightforward: season, roast, cook, and grill. The juicy chicken pairs beautifully with the caramelized veggies, while fresh cucumber slices add a crisp, refreshing contrast. A drizzle of olive oil and a hint of Moroccan spice bring the dish together, making it an aromatic and flavorful start to your day. This breakfast bowl is not only delicious but also tailored for wellness. With 38g of protein and 8g of fiber, it supports your energy levels and digestive health. Dairy-free and nut-free, it’s a safe choice for sensitive diets. Whether you’re fueling up for a busy workday or a weekend adventure, this bowl ensures you’re ready to take on the world.

Ingredients

• NaN Fresh Halal Chicken Breast - Boneless Without Skin
• 100 g Yorkshire English Carrots 100G
• - Fresh Asian Mooli Radish Daikon Exotic Vegetable
• 1 Piece Cucumber 1Pc
• - Forest Whole Foods Organic White Quinoa
• - Biona Capers In Olive Oil
• 1 Lemon - 1 Each
• - Spice Kitchen Moroccan Spice Tin
• 750 G Top-Op Table Salt Drums
• 100G Heera Black Pepper Powder 100g
• 100 G Jumbo Garlic 100g

Instructions

1. 1. Preheat your oven to 200°C and line a baking tray with parchment paper.
2. 2. Peel and chop the carrots and mooli radish into bite-sized pieces, then toss them with 1 tablespoon of olive oil, salt, pepper, and Moroccan spice blend.
3. 3. Spread the seasoned vegetables evenly on the baking tray and roast for 20 minutes until tender and slightly caramelized.
4. 4. Rinse the quinoa thoroughly under cold water to remove any bitterness, then cook in a saucepan with 240ml of water over medium heat for 15 minutes.
5. 5. Season the chicken breast with salt, pepper, and a squeeze of lemon juice, then rub with minced garlic.
6. 6. Heat 1 tablespoon of olive oil in a skillet over medium-high heat, and grill the chicken breast for 5-6 minutes per side until fully cooked and golden brown.
7. 7. Slice the cucumber into thin rounds and set aside as a fresh topping for the bowl.
8. 8. Once the roasted vegetables and quinoa are cooked, fluff the quinoa with a fork and mix in a squeeze of lemon juice and a pinch of Moroccan spice blend.
9. 9. Assemble the bowl by layering the quinoa as the base, followed by the roasted vegetables, grilled chicken slices, and fresh cucumber rounds.
10. 10. Garnish the bowl with an extra drizzle of olive oil and a sprinkle of black pepper before serving.