NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 large eggs

1 tsp olive oil

1 tsp ghee

1 cup baby spinach

0.25 cup cherry tomatoes

0.25 whole avocado

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp smoked paprika

PREPARATION

• 1

  Season the chicken breast evenly on both sides with sea salt, black pepper, garlic powder, and smoked paprika.

• 2

  Heat the olive oil in a medium skillet over medium-high heat until shimmering.

• 3

  Place the chicken in the skillet and sear for 5-7 minutes per side until the exterior is golden-brown and the internal temperature reaches 165°F.

• 4

  Remove the chicken from the pan and let it rest on a cutting board for at least 3 minutes before slicing into strips.

• 5

  Wipe the skillet clean and melt the ghee over medium-low heat.

• 6

  Add the baby spinach and halved cherry tomatoes to the pan, sautéing for 1-2 minutes until the spinach is just wilted.

• 7

  Whisk the eggs in a small bowl and pour them into the skillet with the vegetables.

• 8

  Gently stir the eggs with a spatula using a folding motion until they are soft, creamy, and just set.

• 9

  Transfer the creamy eggs and vegetables to a plate, top with the sliced chicken, and garnish with fresh avocado slices.