NUTRITION

SERVINGS

INGREDIENTS

2 oz Cooked Chicken Breast, diced

2 Large Eggs

100g White Potato, cubed

1/2 cup Broccoli Florets

1/4 cup Sliced Carrots

1/2 cup Fresh Strawberries

1 tsp Olive Oil

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

• 2

  Toss the cubed potatoes with half of the olive oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.

• 3

  Roast the potatoes for 20-25 minutes, flipping halfway through, until they are golden brown and crisp.

• 4

  While potatoes roast, steam the broccoli florets and sliced carrots in a steamer basket over boiling water for 5-7 minutes until tender-crisp.

• 5

  Heat the remaining olive oil in a non-stick skillet over medium heat and add the diced cooked chicken to warm it through.

• 6

  Whisk the eggs in a small bowl and pour them into the skillet with the chicken, stirring gently until the eggs are just set and fluffy.

• 7

  Plate the chicken and egg scramble alongside the roasted potatoes and steamed vegetables.

• 8

  Serve immediately with the fresh strawberries on the side for a touch of sweetness.