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Autumn Vegetable and Chicken Breakfast Bowl
Autumn Vegetable and Chicken Breakfast Bowl

Autumn Vegetable and Chicken Breakfast Bowl
A hearty breakfast bowl with seasonal vegetables and chicken to fuel your day.
Autumn Vegetable and Chicken Breakfast Bowl
Ingredients:
1
Servings
  • 150
    g
     chicken breast
  • 200
    g
     sweet potato
  • 100
    g
     kale
  • 100
    g
     red bell pepper
  • 1
    tbsp
     olive oil
  • 1
    item
     egg
  • 20
    g
     pumpkin seeds
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
Preparation Time: 30 minutes
Autumn Vegetable and Chicken Breakfast Bowl
Instructions:
  1. Preheat oven to 200°C.
  2. Dice sweet potato and red bell pepper into small cubes.
  3. Place sweet potato and red bell pepper on a baking sheet, drizzle with olive oil, and season with salt and black pepper.
  4. Roast in the oven for 20 minutes or until tender.
  5. While vegetables are roasting, grill the chicken breast until fully cooked and slice into strips.
  6. In a pan, sauté kale with a little olive oil until wilted.
  7. Fry the egg sunny-side up in a non-stick pan.
  8. Assemble the bowl by layering roasted vegetables, sautéed kale, grilled chicken, and top with the fried egg.
  9. Sprinkle pumpkin seeds over the top before serving.
Nutrition Per Serving 621 g Per 100g
Energy 700 kcal 113 kcal
Protein 50 g 8.1 g
Fibre 10 g 1.6 g
Salt 2 g 0.3 g
Sugar 10 g 1.6 g
Carbohydrates 60 g 9.7 g
Fat 30 g 4.8 g
  • 150
    g
     chicken breast
  • 200
    g
     sweet potato
  • 100
    g
     kale
  • 100
    g
     red bell pepper
  • 1
    tbsp
     olive oil
  • 1
    item
     egg
  • 20
    g
     pumpkin seeds
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
1
Servings
0

Preheat oven to 200°C.

Dice sweet potato and red bell pepper into small cubes.

Place sweet potato and red bell pepper on a baking sheet, drizzle with olive oil, and season with salt and black pepper.

Roast in the oven for 20 minutes or until tender.

While vegetables are roasting, grill the chicken breast until fully cooked and slice into strips.

In a pan, sauté kale with a little olive oil until wilted.

Fry the egg sunny-side up in a non-stick pan.

Assemble the bowl by layering roasted vegetables, sautéed kale, grilled chicken, and top with the fried egg.

Sprinkle pumpkin seeds over the top before serving.

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