NUTRITION

SERVINGS

INGREDIENTS

0.75 cup rolled oats

1.5 cup 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

1 tsp white vinegar

PREPARATION

• 1

  In a medium saucepan, combine the rolled oats, water, and sea salt. Simmer over medium heat for 8-10 minutes until the texture is creamy.

• 2

  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.

• 3

  Bring a small pot of water and white vinegar to a gentle simmer. Swirl the water to create a vortex and carefully drop in the eggs to poach for 3 minutes for a silky, runny yolk.

• 4

  Remove the oats from the heat and stir in the Greek yogurt until the mixture is completely incorporated and velvety.

• 5

  Divide the savory oatmeal into a bowl and top with the sautéed chicken, the warm poached eggs, and the crumbled feta cheese.

• 6

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