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

  • 100 G Jumbo Garlic 100g
  • 1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
  • 100G Heera Black Pepper Powder 100g
  • - Forest Whole Foods Organic White Quinoa
  • 100 g Yorkshire English Carrots 100G
  • - Schwartz Italian Seasoning
  • 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. Rinse the chicken breast and pat it dry with paper towels.
  2. 2. In a small bowl, mix 2 tbsp olive oil, 1 tbsp lemon juice, minced garlic, 2 tsp 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 1 tbsp 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.

How to make Tuscan Herb Chicken Breakfast Bowl

  1. Marinate the chicken. Rinse the chicken breast and pat it dry. Mix olive oil, lemon juice, minced garlic, Italian seasoning, salt and black pepper, coat the chicken with this marinade and let it rest for 20 minutes.
  2. Roast the vegetables. Preheat the oven to 200°C and line a baking tray with parchment paper. Toss bite-sized pieces of carrot and courgette with olive oil, salt and pepper, spread them on the tray and bake for 15 minutes.
  3. Bake the chicken. Place the marinated chicken on the same tray and bake for another 20 minutes until cooked through. Meanwhile, rinse and cook the quinoa according to the package instructions.
  4. Fluff the quinoa. Once cooked, fluff the quinoa with a fork and season it lightly with salt and pepper. Take the tray out of the oven and let the chicken rest for 5 minutes before slicing.
  5. Assemble the bowls. Layer the quinoa, roasted vegetables and sliced chicken in each bowl. Serve warm with a drizzle of olive oil or a little extra Italian seasoning if desired.

Frequently asked questions

How long does a Tuscan Herb Chicken Breakfast Bowl take to make?
About 60 minutes: 20 minutes of prep, including marinating the chicken, and 40 minutes of cooking, so it suits a slow weekend brunch.
Can I prepare the Tuscan Herb Chicken Breakfast Bowl the night before?
Yes, marinate the chicken and cook the quinoa ahead, then keep both covered in the fridge. Roast the vegetables and chicken in the morning, or reheat everything until piping hot.
What can I use instead of quinoa in a chicken breakfast bowl?
Swap it for couscous, bulgur wheat or brown rice. Cook it according to its own timing and season lightly with salt and pepper, as you would the quinoa.
Why roast the vegetables before adding the chicken?
Carrots take longer than the chicken, so giving them a head start on the tray means everything finishes together, with tender vegetables and juicy chicken.
How can I add more flavour to the Tuscan chicken bowl?
Squeeze over extra lemon juice before serving and scatter some capers or chopped herbs on top. Letting the chicken marinate for the full time also helps.