Tuscan Herb Chicken Breakfast Bowl Recipe

Italian cuisine · 336 calories

About this recipe

The Tuscan Herb Chicken Breakfast Bowl is the perfect way to energize your morning with bold Italian flavors and wholesome ingredients. This hearty dish combines tender, herb-marinated chicken with fluffy quinoa and roasted vegetables like carrots and courgettes. The chicken, seasoned with olive oil, garlic, lemon juice, and Italian spices, is baked to juicy perfection alongside the caramelized vegetables. Quinoa acts as the ideal base, providing a satisfying texture and a boost of plant-based protein. With 38g of protein per serving, this breakfast bowl is designed to keep you full and fueled for hours. The cooking process is straightforward and rewarding, making it a great option for meal prep or a relaxed weekend breakfast. Whether you're craving something savory or need a nutritious start to your day, this dish delivers on taste, texture, and health benefits.

Ingredients

  • NaN Fresh Halal Chicken Breast - Boneless Without Skin
  • - Forest Whole Foods Organic White Quinoa
  • 100 g Yorkshire English Carrots 100G
  • 750G Casa Marrazzo Grilled Courgette In Oil, 750G
  • - Biona Capers In Olive Oil
  • 100 G Jumbo Garlic 100g
  • 250 Ml Trs Lemon Juice 250Ml
  • 75G Greenfields Hot Wings Seasoning, 75G
  • 400G Greenfield Himalayan Salt Fine 400G
  • 100G Heera Black Pepper Powder 100g

Instructions

  1. 1. Rinse the chicken breast and pat it dry with paper towels.
  2. 2. In a small bowl, mix olive oil, lemon juice, minced garlic, Italian seasoning, salt, and black pepper.
  3. 3. Coat the chicken breast with the marinade and let it rest for 20 minutes.
  4. 4. Preheat the oven to 200°C and line a baking tray with parchment paper.
  5. 5. Cut the carrots and courgettes into bite-sized pieces and toss them with olive oil, salt, and pepper.
  6. 6. Spread the vegetables on the baking tray and bake for 15 minutes.
  7. 7. Place the marinated chicken on the same tray and bake for another 20 minutes until cooked through.
  8. 8. While the chicken and vegetables are baking, rinse and cook the quinoa according to the package instructions.
  9. 9. Once cooked, fluff the quinoa with a fork and season lightly with salt and pepper.
  10. 10. Remove the tray from the oven and let the chicken rest for 5 minutes before slicing.
  11. 11. Assemble the bowl by layering quinoa, roasted vegetables, and sliced chicken.
  12. 12. Serve warm and garnish with a drizzle of olive oil or additional Italian seasoning if desired.