YOUR SOLIN GENERATED RECIPE
Creamy Scrambled Eggs with Chicken Breast and Roasted Potatoes
Savor the hearty goodness of creamy scrambled eggs mingled with tender chicken breast and golden-roasted potatoes, accented by a burst of red bell pepper and a side of fresh salad. This breakfast dish offers a comforting yet energizing start to the day with a balanced mix of protein, wholesome carbs, and a hint of creaminess.
INGREDIENTS
2 large Eggs
3 ounces Chicken Breast
1.5 medium Potatoes
1.5 tablespoons Olive Oil
2 tablespoons Light Cream
1/2 cup Red Bell Pepper (diced)
1 cup Mixed Greens
1/2 cup Cherry Tomatoes
Salt & Pepper to taste
PREPARATION
Preheat the oven to 400°F. Wash the potatoes and cut them into bite-sized cubes. Toss the potato cubes in half of the olive oil, salt, and pepper, then spread them on a baking sheet. Roast in the oven for 25-30 minutes until golden and tender.
While the potatoes roast, season the chicken breast with salt and pepper. In a skillet, heat a small drizzle of olive oil over medium heat and sauté the chicken breast until fully cooked, about 5-7 minutes. Once done, cut the chicken into small bite-sized pieces.
In a bowl, whisk together the eggs and light cream until smooth. Season lightly with salt and pepper.
In a non-stick pan over medium-low heat, add the remaining olive oil and pour in the egg mixture. Allow the eggs to set slightly, then gently stir with a spatula, forming soft curds. When the eggs are nearly done, gently fold in the cooked chicken pieces and diced red bell pepper, cooking just until everything is heated through.
Prepare a simple side salad by combining mixed greens and cherry tomatoes in a bowl. Toss lightly with a pinch of salt and a drizzle of olive oil if desired.
Plate the creamy scrambled eggs with chicken alongside a generous serving of roasted potatoes and the fresh side salad. Enjoy your balanced, hearty breakfast!