Quick Chicken Breakfast Bowls
A vibrant and fulfilling breakfast, these quick chicken bowls combine tender chicken, fluffy scrambled eggs, and fresh veggies for a nutritious start to your day.
Ingredients
- 1 tbsp olive oil
- 2 cups cooked chicken diced
- 4 large eggs beaten
- 2 tbsp milk or cream
- 0.5 cup cherry tomatoes halved
- 1 cup fresh spinach
- 0.5 avocado sliced or diced -
- 2 tbsp fresh cilantro chopped
- pinch salt to taste
- pinch black pepper to taste
Instructions
- Heat olive oil in a large non-stick skillet over medium heat.
- Add diced cooked chicken to the skillet and sauté for 2-3 minutes until warmed through.
- While chicken warms, whisk eggs with milk or cream, salt, and pepper in a bowl.
- Push chicken to one side of the skillet. Pour egg mixture into the other side.
- Scramble eggs gently until almost set, then fold in spinach and cherry tomatoes until spinach wilts.
- Combine the chicken and egg mixture. Cook for another minute until eggs are fully cooked to your liking.
- Divide the mixture into two bowls. Top each with sliced or diced avocado and a sprinkle of fresh cilantro. Serve immediately and enjoy your quick and easy breakfast!
Notes
Feel free to customize with your favorite vegetables like bell peppers, mushrooms, or onions. For a spicier kick, add a pinch of chili flakes or a dash of hot sauce. This recipe is also great for meal prepping; simply store components separately and assemble in the morning. Reheat chicken and eggs gently before adding fresh avocado.