Savory Herb Chicken Breakfast Bowl Recipe

English cuisine · 336 calories

About this recipe

Elevate your mornings with this Savory Herb Chicken Breakfast Bowl, a perfect fusion of hearty flavors and balanced nutrition. This English-inspired dish features tender chicken breast seasoned with aromatic herbs and spices, paired with roasted sweet potatoes, and sautéed spinach. The sweet potatoes provide a natural sweetness and a boost of complex carbohydrates, while the spinach adds a vibrant color and a dose of essential vitamins. The chicken breast serves as the centerpiece, delivering 34 grams of lean protein to energize your day and promote muscle recovery. Preparing this breakfast is a delightful experience, with the aroma of garlic and herbs filling your kitchen. Serve it hot with a drizzle of fresh lemon juice to brighten the flavors. This satisfying meal is dairy-free and packed with nutrients, making it ideal for a wholesome start to your day or a cozy weekend brunch. Perfect for those seeking a healthy, hearty breakfast option.

Ingredients

  • 100 G Jumbo Garlic 100g
  • - Thyme Bunched Herb
  • 100 G Natco Paprika Powder
  • 1 Bunch Spinach Fresh 1 Bunch
  • 100G Heera Black Pepper Powder 100g
  • - Sweet Potatoes
  • 100 g Yorkshire English Carrots 100G
  • NaN Fresh Halal Chicken Breast - Boneless Without Skin
  • 400G Greenfield Himalayan Salt Fine 400G
  • 250 Ml Trs Lemon Juice 250Ml
  • 500 ml Filippo Berio Extra Virgin Olive Oil 500 Ml

Instructions

  1. 1. Preheat your oven to 200°C and line a baking sheet with parchment paper.
  2. 2. Peel and dice the sweet potatoes and carrots into bite-sized chunks.
  3. 3. In a mixing bowl, toss the sweet potatoes and carrots with 1 tbsp of olive oil, 0.5 tsp paprika, 0.5 tsp thyme, and a pinch of salt and pepper.
  4. 4. Spread the seasoned vegetables evenly on the baking sheet and roast in the oven for 20 minutes, tossing halfway through for even cooking.
  5. 5. While the vegetables are roasting, season the chicken breasts with 0.5 tsp paprika, 0.5 tsp thyme, salt, and pepper.
  6. 6. Heat the remaining 1 tbsp of olive oil in a skillet over medium heat and add the 2 minced garlic cloves, cooking until fragrant for 1 minute.
  7. 7. Add the chicken breasts to the skillet and cook for 4-5 minutes on each side until golden brown and fully cooked through.
  8. 8. Once the chicken is cooked, remove it from the skillet and let it rest for 5 minutes before slicing into strips.
  9. 9. In the same skillet, add the spinach and sauté for 2-3 minutes until wilted, seasoning lightly with salt and pepper.
  10. 10. To assemble, divide the roasted vegetables between two bowls.
  11. 11. Top each bowl with the sliced chicken and sautéed spinach.
  12. 12. Drizzle with 1 tbsp lemon juice for a fresh and tangy finish before serving.

How to make Savory Herb Chicken Breakfast Bowl

  1. Season the vegetables. Preheat the oven to 200°C and line a baking sheet. Peel and dice the sweet potatoes and carrots, then toss with 1 tbsp olive oil, 0.5 tsp paprika, 0.5 tsp thyme, salt and pepper.
  2. Roast the vegetables. Spread the seasoned vegetables evenly on the baking sheet and roast for 20 minutes, tossing halfway through for even cooking.
  3. Cook the chicken. Season the chicken with 0.5 tsp paprika, 0.5 tsp thyme, salt and pepper. Cook the garlic in the remaining 1 tbsp olive oil for 1 minute, then the chicken for 4-5 minutes each side until fully cooked through.
  4. Rest chicken and wilt spinach. Rest the chicken for 5 minutes before slicing into strips. In the same skillet, sauté the spinach for 2-3 minutes until wilted, seasoning lightly with salt and pepper.
  5. Assemble the bowls. Divide the roasted vegetables between two bowls, top with the sliced chicken and sautéed spinach, and drizzle with lemon juice for a fresh, tangy finish before serving.

Frequently asked questions

How long does Savory Herb Chicken Breakfast Bowl take to make?
About 35 minutes: 10 minutes of prep and 25 minutes of cooking. The sweet potato and carrots roast while you pan-fry the chicken and wilt the spinach.
Can I use chicken thighs in Savory Herb Chicken Breakfast Bowl?
Yes, boneless thighs work well and stay juicier than breast. Cook them a little longer in the skillet and check they are cooked through before resting and slicing.
Can I prepare a chicken breakfast bowl the night before?
Yes, roast the vegetables and cook the chicken ahead, then chill them separately. In the morning reheat until piping hot and wilt the spinach fresh so it keeps its colour.
Why rest the chicken before slicing it?
Resting lets the juices settle back into the meat, so the strips stay moist instead of leaking onto the board. Use the time to wilt the spinach in the same pan.
How can I add more flavour to a sweet potato and chicken bowl?
Toss a few capers over the top and finish with an extra squeeze of lemon juice. A bigger pinch of paprika on the vegetables before roasting also adds a gentle smoky warmth.