Savory Herbed Chicken And Oat Breakfast Bowl Recipe

About this recipe

Wake up to the irresistible flavors of a Savory Herbed Chicken and Oat Breakfast Bowl. This dish brings together juicy, perfectly seasoned chicken thigh pieces, creamy masala oats, and crisp fresh vegetables like carrots and cucumber for a vibrant and balanced start to your day. Infused with fresh parsley and a hint of lemon juice, the meal is a harmonious blend of textures and tastes. Packed with 39 grams of protein, it’s ideal for fueling muscle recovery and maintaining energy levels throughout busy mornings. With a prep and cook time of just 35 minutes, this dish is quick and simple to make — a perfect choice for gym-goers, busy professionals, and anyone looking for a nutrient-dense breakfast. Whether you're meal prepping for the week or enjoying a leisurely breakfast, the bright flavors and hearty ingredients will make this dish a favorite in your rotation. Try this healthy, high-protein breakfast today!

Ingredients

• NaN Fresh Halal Chicken Oyster Thigh Skinless & Boneless
• - Saffola Classic Masala Oats
• 4 Pack Fresh Carrots - Pack Of 4
• 1 Piece Cucumber 1Pc
• 750 G Top-Op Table Salt Drums
• - Schwartz Flat Leaf Parsley
• 200 Ml Borderfields Basil Infused Rapeseed Oil Spray
• 50G Black Garlic Cloves, 50G
• 250 Ml Trs Lemon Juice 250Ml
• 100G Heera Black Pepper Powder 100g
• - Spice Kitchen Moroccan Spice Tin
• - Biona Capers In Olive Oil

Instructions

1. 1. Dice the chicken thighs into bite-sized pieces and season with salt, black pepper, and Moroccan spice mix.
2. 2. Heat a non-stick pan, spray it with Borderfields Basil Infused Rapeseed Oil, and sauté the minced garlic until fragrant.
3. 3. Add the seasoned chicken pieces to the pan and cook on medium heat for 8–10 minutes until golden and cooked through.
4. 4. While the chicken is cooking, bring 200ml of water to a boil in a pot and stir in the Saffola Classic Masala Oats.
5. 5. Let the oats simmer for 3–4 minutes until they thicken, then remove from heat and let it rest.
6. 6. Peel and dice the carrots into small cubes, and chop the cucumber into bite-sized pieces.
7. 7. Add the diced carrots to the pan with the chicken and cook for another 5 minutes, stirring occasionally.
8. 8. Once the chicken and carrots are fully cooked, drizzle lemon juice over them and mix well.
9. 9. Plate the cooked oats in two bowls and top with the chicken and carrot mixture.
10. 10. Garnish the bowls with fresh cucumber slices and chopped parsley for added flavor and visual appeal.