YOUR SOLIN GENERATED RECIPE
Spiced Scrambled Eggs with Grilled Chicken and Sautéed Spinach
A hearty, savory breakfast that brings a subtle African flair to the morning. Fluffy scrambled eggs are perfectly spiced and paired with tender grilled chicken seasoned with a hint of suya spice, all nestled atop garlicky sautéed spinach and finished with a sprinkle of tangy feta and creamy avocado slices.
INGREDIENTS
2 large Eggs (~100g)
3 ounces Chicken Breast (~85g)
1 cup cooked Spinach (~180g)
1 teaspoon Olive Oil (~4.5g)
1 ounce Feta Cheese (~28g)
1/4 medium Avocado (~50g)
1 teaspoon Suya Spice
1/2 teaspoon Garlic Powder
Salt & Pepper to taste
PREPARATION
Season the chicken breast with salt, pepper, and suya spice. Preheat your grill or grill pan to medium-high heat.
Grill the chicken breast for about 4-5 minutes per side until fully cooked and nicely charred. Once cooked, let it rest and then slice into strips.
In a non-stick skillet, heat the olive oil over medium heat and add the garlic powder. Sauté briefly to infuse the oil.
Add the spinach to the skillet and cook until wilted, about 2-3 minutes. Season lightly with salt and pepper.
In a bowl, crack the eggs and whisk them together with a pinch of salt, pepper, and a light sprinkle of suya spice for an extra African kick.
Pour the egg mixture into the skillet with the spinach. Gently stir and scramble until the eggs are softly cooked.
Plate the spiced scrambled eggs and spinach, then arrange the sliced grilled chicken on top.
Sprinkle crumbled feta cheese over the dish and add avocado slices on the side for creaminess.
Serve immediately and enjoy a flavorful, protein-packed breakfast with vibrant African-inspired spices.