YOUR SOLIN GENERATED RECIPE
Scrambled Eggs with Chicken and Roasted Potatoes
A hearty morning scramble combining fluffy scrambled eggs, tender chicken breast, and crispy roasted potatoes. Perfect for a balanced breakfast that delivers satisfying protein and flavor without overwhelming calories.
INGREDIENTS
3 Large Eggs (150g total)
60g Chicken Breast
80g Potato
1 teaspoon Olive Oil
Pinch of Salt
Dash of Black Pepper
PREPARATION
Preheat your oven to 400°F for roasting the potatoes.
Wash and dice the potato into small cubes. Toss with a teaspoon of olive oil, a pinch of salt, and pepper, then spread on a baking sheet.
Roast the potatoes in the oven for 20-25 minutes until golden and crispy, stirring halfway through.
While the potatoes roast, dice the chicken breast into small cubes.
In a non-stick skillet over medium heat, add a few drops of olive oil and sauté the chicken cubes until cooked through, about 5-6 minutes. Season lightly with salt and pepper.
In a bowl, whisk together the eggs with a pinch of salt and a dash of black pepper.
Once the chicken is cooked, lower the heat and pour the eggs into the skillet with the chicken. Gently scramble until the eggs are just set, adding a small drizzle of olive oil if needed to prevent sticking.
Plate the scrambled eggs with chicken along with a serving of roasted potatoes, and serve warm.