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

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

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 minced garlic, 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 lemon juice for a fresh and tangy finish before serving.