YOUR SOLIN GENERATED RECIPE
Baked Chicken and Egg Skillet
Sautéed chicken and bell peppers baked in a heavy skillet with eggs and a sprinkle of salty feta for a protein-packed, savory meal.
INGREDIENTS
4 oz Chicken breast
2 large Eggs
1 tsp Extra virgin olive oil
0.5 cup Red bell pepper
0.25 cup Yellow onion
1 cup Baby spinach
0.5 oz Feta cheese
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Smoked paprika
PREPARATION
Preheat your oven to 400°F (200°C).
Heat the extra virgin olive oil in a small oven-safe cast-iron skillet over medium heat.
Add the diced chicken breast, diced yellow onion, and red bell pepper to the skillet.
Sauté the mixture for 5-7 minutes until the chicken is golden and cooked through and the vegetables are tender.
Add the baby spinach to the skillet and stir until just wilted, then season everything with sea salt, black pepper, and smoked paprika.
Use the back of a spoon to create two small wells in the chicken and vegetable mixture.
Carefully crack one egg into each well and sprinkle the crumbled feta cheese evenly over the top.
Place the skillet in the oven and bake for 8-10 minutes until the egg whites are opaque and set but the yolks are still soft.