YOUR SOLIN GENERATED RECIPE
Scrambled Egg and Chicken Breakfast Bowl with Broccoli and Corn
A vibrant, nutritious breakfast bowl featuring softly scrambled eggs, lean diced chicken, crisp broccoli, sweet corn, and fresh string beans, all accented with creamy avocado and a drizzle of olive oil. This bowl offers a delightful mix of textures and flavors to kick start your day.
INGREDIENTS
2 large eggs
1 ounce chicken breast, diced
1/2 cup corn kernels
1 cup broccoli florets
1/2 cup string beans
1/2 avocado, diced
2 tbsp olive oil
PREPARATION
Heat one tablespoon of olive oil in a medium skillet over medium heat.
Add the diced chicken breast and sauté until lightly browned and cooked through, about 4-5 minutes. Remove and set aside.
In the same skillet, add the broccoli florets and string beans. Sauté for 3-4 minutes until they begin to soften but still retain a bit of crunch.
Add the corn kernels and stir for another 2 minutes.
Push the vegetables to the side of the skillet and add the remaining tablespoon of olive oil to the cleared space.
Crack the eggs into the skillet and scramble them gently until just set.
Return the cooked chicken into the skillet and combine with the scrambled eggs and vegetables.
Transfer the mixture to a bowl and top with diced avocado. Serve warm and enjoy your balanced breakfast bowl.