YOUR SOLIN GENERATED RECIPE
Lean Breakfast Skillet with Crispy Potatoes, Eggs, and Sautéed Vegetables
Savor a hearty and lean breakfast skillet combining crispy roasted potatoes, tender diced chicken breast, fluffy eggs, and a vibrant medley of sautéed bell pepper, spinach, and onion. Each bite delivers a perfect balance of textures and flavors, ensuring a fulfilling meal that energizes your morning while keeping it clean and nutritious.
INGREDIENTS
3 oz Chicken Breast
2 Large Eggs
3 Egg Whites
1 medium White Potato
1/2 cup Red Bell Pepper
1 cup Spinach
1/4 cup Onion
1 tsp Olive Oil
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F. Wash and dice the potato into small cubes for a crisp texture.
Toss the diced potatoes lightly with a pinch of salt, pepper, and a drizzle of olive oil, then spread them on a baking sheet. Roast for 20-25 minutes or until crispy and tender, stirring halfway through.
While the potatoes are roasting, dice the chicken breast into bite-sized pieces. Season lightly with salt and pepper.
In a skillet over medium heat, add a small amount of olive oil and sauté the chicken pieces until lightly browned and cooked through, about 5-7 minutes. Remove and set aside.
In the same skillet, add the diced onion and red bell pepper. Sauté until softened, about 3-4 minutes, then add the spinach and cook just until wilted.
Whisk together the eggs and egg whites in a bowl. Pour them over the sautéed vegetables in the skillet, stirring gently. Cook until the eggs are softly scrambled.
Once the potatoes are done, add the roasted potatoes and cooked chicken back into the skillet. Stir to combine all ingredients evenly and heat through.
Adjust seasonings with additional salt and pepper if needed, and serve warm.