Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 1 lb)
- 4 large eggs
- 1 ripe avocado, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, diced
- 2 tsp taco seasoning (homemade or store-bought)
- 1/2 cup salsa (your choice)
- Fresh cilantro for garnish (optional)
Instructions
- Preheat a skillet over medium heat. Season chicken breasts with taco seasoning and cook for 6-7 minutes per side until fully cooked. Let rest before slicing.
- In another non-stick skillet, whisk eggs with a pinch of salt and pepper. Scramble on medium heat until just set.
- Chop cherry tomatoes, avocado, and red onion into bite-sized pieces.
- In serving bowls, layer scrambled eggs followed by sliced chicken and chopped veggies.
- Top with salsa and garnish with cilantro if desired. Serve immediately.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approx. 400g)
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 10g
- Protein: 32g
- Cholesterol: 220mg
Keywords: Swap chicken for turkey or beef based on your preference. Customize toppings with ingredients like jalapeños or black beans for added flavor. For meal prep, store ingredients separately in airtight containers for fresh assembly later.