Chicken Cabo Breakfast Bowl
Mexican flare meets breakfast for a filling start to your day
Servings: 2
Calories: 515kcal
Cost: $12
Equipment
- Skillet
Ingredients
- ½ Tbsp Nutritional Yeast
- ½ tsp Turmeric
- 1 tsp Fresh Cracked Pepper
- ¼ tsp Cayenne Pepper
- 4 Tbsp Olive oil extra virgin
- 3 ounces Cooked chicken breast diced
- 4 large Eggs
- 1 medium Jalapeno seeds removed, sliced and diced
- ¼ cup Yellow Bell Pepper diced
- ½ medium Avocado diced
- 2 Tbsp Onion diced
- 8 small Grape Tomatoes halved.
Instructions
- Heat skillet for several minutes on medium high heat.
- Add 2 Tbsp Olive oil to skillet to coat before adding onions, cook 2-3minutes before adding bell pepper and diced chicken.
- Sprinkle with cayenne pepper. Mix to evenly distribute.
- Add tomatoes and cook for an additional minute. Remove from pan into 2 bowls
- Add remaining olive oil to skillet, add eggs, sprinkle with turmeric and fresh pepper. Cook to desired consistency. Transfer to bowl, sprinkle with nutrtitionalyeast and avocado before eating.
Notes
515 cal. | 10g Carb | 42.2g Fat | 25.8g Protein
This skillet stores well to allow for a 2nd serving the next day. For leftovers, omit 2 eggs and prepare just before serving.
This skillet stores well to allow for a 2nd serving the next day. For leftovers, omit 2 eggs and prepare just before serving.