NUTRITION

SERVINGS

INGREDIENTS

2 oz cooked Chicken Breast, diced

1 large Egg

2 large Egg Whites

1/2 cup diced Red Bell Pepper

1/2 cup diced Zucchini

1/4 cup diced Red Onion

2 tsp Olive Oil

1/2 medium Avocado, sliced

PREPARATION

• 1

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

• 2

  Toss the diced bell pepper, zucchini, and red onion with one teaspoon of olive oil and a pinch of salt.

• 3

  Roast the vegetables for 15 minutes until they are tender and slightly browned.

• 4

  While the vegetables roast, heat the remaining teaspoon of olive oil in a non-stick skillet over medium heat.

• 5

  Add the diced cooked chicken to the skillet for 2 minutes just to warm it through.

• 6

  In a small bowl, whisk together the whole egg and the egg whites.

• 7

  Pour the egg mixture into the skillet with the chicken and cook, stirring gently, until the eggs are scrambled and just set.

• 8

  Fold the roasted vegetables into the egg and chicken mixture.

• 9

  Transfer to a plate and serve topped with the fresh avocado slices.