Ingredients
8 large eggs
1 ½ pounds boneless skinless chicken breasts (halal)
1 red bell pepper, diced
1 small onion, diced
½ cup cherry tomatoes, halved
1 ripe avocado, sliced
¼ cup fresh cilantro, chopped
4 whole wheat tortillas
¼ cup reduced-fat cheddar cheese, shredded
2 tablespoons olive oil
1 lime, cut into wedges
¼ cup salsa
1 teaspoon ground cumin
½ teaspoon smoked paprika
Salt and black pepper to taste
Instructions
Preheat griddle or skillet over medium heat. Sauté onions, bell pepper, and tomatoes in olive oil until softened (5 minutes).
In a separate bowl, whisk eggs with cumin, paprika, salt, and pepper. Cook eggs in batches until scrambled (3-4 minutes each).
Grill chicken breasts in the same pan until cooked through (5-6 minutes each side). Shred using two forks.
Warm tortillas in a dry skillet (30 seconds each side). Assemble platter with proteins, veggies, and toppings.
Serve with lime wedges, salsa, cilantro, avocado, and cheese on the side for custom plating.
Notes
Tortillas can be swapped for lettuce wraps or low-carb alternatives
Chicken prep-ahead tip: Shred chilled leftover roasted chicken
Use olive oil instead of butter for a meat-free fat source
Store leftovers in airtight containers for up to 2 days
- Prep Time: 15
- Cook Time: 15
- Category: High Protein Breakfasts
- Method: Cooking
- Cuisine: Fusion Tex-Mex
- Diet: High Protein
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 7g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 40g
- Cholesterol: 250mg