Savory Herb Chicken With Warm Oat Porridge Recipe

About this recipe

Savory Herb Chicken with Warm Oat Porridge is the ultimate hearty breakfast for a busy day. This English-inspired dish combines tender, herb-seasoned chicken thigh fillets with creamy, spice-infused oat porridge. Carrots add a subtle sweetness, while fresh cucumber provides a refreshing crunch to balance the flavors. With 33g of protein, this meal is perfect for gym-goers or anyone looking to start their day with sustained energy and nutrition. The warm, comforting porridge paired with the savory chicken creates a delightful textural contrast that’s easy to prepare in just 35 minutes. Whether you’re fueling up for a workout or tackling a busy workday, this breakfast will keep you satisfied and energized, making it an ideal choice for high-protein meal prep. Try it for a taste of classic English flavors with a nutritious twist!

Ingredients

• 600G Shazans Chicken Thigh Fillets
• - Saffola Classic Masala Oats
• 100 g Yorkshire English Carrots 100G
• 1 Piece Cucumber 1Pc
• - Biona Capers In Olive Oil
• 100 G Jumbo Garlic 100g
• 750 G Top-Op Table Salt Drums
• 100G Heera Black Pepper Powder 100g
• 60G Terre Exotique Speculoos Spice Blend, 60G

Instructions

1. 1. Wash and pat dry the chicken thigh fillets, then season them with salt, black pepper, and Speculoos spice blend.
2. 2. Heat olive oil in a skillet over medium heat and finely chop the garlic while the oil warms up.
3. 3. Add the garlic to the skillet, letting it sizzle for 30 seconds, then add the chicken thighs.
4. 4. Cook the chicken for about 5-6 minutes per side until golden brown and fully cooked through.
5. 5. While the chicken cooks, wash and peel the carrots, then slice them into thin rounds.
6. 6. Dice the cucumber into small cubes and set aside for later plating.
7. 7. Bring 300 ml of water to a boil in a saucepan and stir in the Saffola Classic Masala Oats.
8. 8. Reduce the heat to medium and cook the oats for 3-5 minutes, stirring frequently to avoid lumps.
9. 9. Add the carrot slices to the saucepan with the oats and continue cooking for another 3 minutes.
10. 10. Once the oats are creamy and carrots slightly softened, remove from heat and let it rest for 1-2 minutes.
11. 11. Plate the oat porridge in bowls and top with the cooked chicken thighs, slicing them into strips for easy serving.
12. 12. Garnish the bowls with the diced cucumber for a refreshing crunch and serve immediately.