Name: Scrambled Eggs with Grilled Chicken and Roasted Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 Large Eggs; 1.5 ounces Grilled Chicken Breast, sliced; 150 grams Red Potatoes, diced; 1 tablespoon Olive Oil; 1 teaspoon Fresh Chives, minced; 1/4 teaspoon Sea Salt

Scrambled Eggs with Grilled Chicken and Roasted Potatoes

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YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Grilled Chicken and Roasted Potatoes

Pan-scrambled eggs served with sliced grilled chicken and herb-roasted red potatoes, finished with fresh chives for a savory, buttery crunch.

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NUTRITION

Protein

28.7g

Fat

24.7g

Carbs

23.8g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1.5 ounces Grilled Chicken Breast, sliced

150 grams Red Potatoes, diced

1 tablespoon Olive Oil

1 teaspoon Fresh Chives, minced

1/4 teaspoon Sea Salt

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PREPARATION

1
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
2
Toss the diced red potatoes with half of the olive oil and a pinch of sea salt.
3
Spread the potatoes in a single layer and roast for 20-25 minutes until golden and crisp.
4
While potatoes roast, whisk the eggs in a small bowl with a splash of water and the remaining salt.
5
Heat the remaining olive oil in a non-stick skillet over medium-low heat.
6
Add the pre-grilled chicken slices to the pan for 1-2 minutes just to warm through, then remove and set aside.
7
Pour the whisked eggs into the same skillet and cook, stirring gently with a spatula until soft curtains form and eggs are just set.
8
Plate the scrambled eggs alongside the roasted potatoes and warm chicken.
9
Garnish the entire dish with fresh minced chives before serving.