Description
This chicken breakfast scramble is a protein-packed, one-pan wonder made with lean chicken, eggs, and veggies. It’s quick, healthy, and easy to customize—perfect for busy mornings or post-workout fuel.
Ingredients
1 cup cooked chicken breast, diced (grilled or leftover)
3 large eggs, whisked
1 tbsp olive oil or avocado oil
½ cup chopped bell pepper (any color)
¼ cup diced onion (red, white, or shallot)
1 cup spinach or kale (optional)
½ tsp garlic powder or 1 clove fresh garlic, minced
½ tsp smoked paprika (optional)
Salt & pepper to taste
Instructions
Prep Ingredients
Dice chicken and veggies. Whisk eggs with salt and pepper.Sauté Vegetables
In a skillet, heat oil over medium heat. Add onions and bell peppers. Cook 3–4 minutes, then stir in spinach/kale until wilted.Add Chicken & Seasonings
Add diced chicken, garlic, and paprika. Stir to combine and heat through (2–3 minutes).Add Eggs
Pour eggs over the mixture. Gently fold with a spatula until just set but still soft.Serve
Plate hot. Garnish with fresh herbs or sliced avocado.
Notes
- 🥑 Add-ons: Avocado, salsa, hot sauce, or cheese.
- 🌯 Wrap it: Spoon into a tortilla or pita for a handheld version.
- 🥬 Low-carb? Serve in lettuce cups or with cauliflower rice.
- 🧊 Meal Prep Tip: Make ahead and reheat gently for weekday breakfasts.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 2g
- Sodium: 390mg
- Fat: 18g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 275mg