NUTRITION

SERVINGS

INGREDIENTS

1 cup rolled oats

2 cups water

4 oz chicken breast

1 tsp olive oil

2 large eggs

1 oz feta cheese

0.5 cup Greek yogurt

0.25 cup pomegranate seeds

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring a small pot of water to a boil, carefully lower in the eggs, and cook for 6.5 minutes. Immediately transfer to an ice bath, then peel and halve once cooled.

• 2

  In a medium saucepan, combine the rolled oats, 2 cups of water, and sea salt. Bring to a simmer over medium heat, stirring occasionally, for about 8-10 minutes until the oats are creamy.

• 3

  While the oats cook, dice the chicken breast into bite-sized pieces. Heat the olive oil in a small skillet over medium-high heat and sauté the chicken with black pepper until golden brown and cooked through, about 5-7 minutes.

• 4

  Remove the oats from the heat and stir in the Greek yogurt until fully incorporated and velvety.

• 5

  Divide the savory oatmeal into a bowl and top with the sautéed chicken, the soft-boiled egg halves, and crumbled feta cheese.

• 6

  Finish the dish by sprinkling the pomegranate seeds and fresh parsley over the top for a bright, flavorful contrast.