NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 large eggs

1 cup bell peppers

0.5 cup red onion

0.75 tbsp olive oil

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp smoked paprika

0.5 tsp dried oregano

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.

• 2

  Dice the chicken breast, bell peppers, and red onion into uniform 1-inch pieces to ensure even cooking.

• 3

  Place the chicken and vegetables on the sheet pan and drizzle with olive oil, then sprinkle with sea salt, black pepper, smoked paprika, and dried oregano.

• 4

  Toss everything together directly on the pan until the chicken and vegetables are well-coated in the oil and spices.

• 5

  Spread the mixture into a single layer and roast in the oven for 15 minutes, or until the chicken is cooked through and the vegetables are tender.

• 6

  Remove the pan from the oven and use a spoon to create two small wells in the hash mixture.

• 7

  Carefully crack one egg into each well and return the pan to the oven for an additional 5 to 7 minutes.

• 8

  Remove from the oven once the egg whites are fully set but the yolks are still soft and runny.