Ingredients
Chicken breast, diced – 1 lb (Substitute with turkey breast for similar protein)
Eggs – 6 large (Use egg whites only for lower fat option)
Spinach – 2 cups (Kale or Swiss chard as alternatives)
Bell peppers, diced – 1 cup (Any color; zucchini works as substitute)
Onion, diced – 1 medium (Shallots or leeks for milder flavor)
Olive oil – 2 tablespoons (Avocado oil for higher smoke point)
Salt – To taste
Black pepper – To taste (Add herbs like oregano for variation)
Instructions
Heat 2 tablespoons of olive oil (or avocado oil) in a large non-stick skillet over medium-high heat
Add 1 lb of diced chicken breast and sauté until golden brown and no longer pink (5-7 minutes)
Stir in 1 medium diced onion and 1 cup of diced bell peppers; reduce heat and cook until softened (5-7 minutes)
Add 2 cups of spinach and sauté until wilted (2-3 minutes)
Beat 6 large eggs in a bowl until fluffy; pour into the skillet with the chicken and veggies
Reduce heat to low, gently stir using a spatula to scramble the eggs and combine with ingredients
Season with salt, pepper, and optional herbs like oregano or thyme
Cook for 3-5 more minutes until the eggs are set but still moist
Serve divided into 4 portions
Notes
Egg whites make a leaner version; discard yolks if desired
Switch bell peppers with zucchini for a summer variation
Adding garlic or jalapeños boosts flavor without altering protein content
Use a spatula to gently press down on the scrambled eggs for firmer curds
Refrigerate leftovers in airtight containers for up to 2 days
- Prep Time: 10
- Cook Time: 15
- Category: High Protein Breakfasts
- Method: Stir-frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 1g
- Sodium: 180mg
- Fat: 25g
- Saturated Fat: 5g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 350mg