YOUR SOLIN GENERATED RECIPE
Chicken and Egg Veggie Scramble with Roasted Potatoes
A hearty pan-scramble of eggs and chicken breast tossed with broccoli, cauliflower, and carrots, served with roasted red potatoes that are perfectly golden-brown.
INGREDIENTS
2.8 oz Cooked Chicken Breast
2 Large Eggs
200g Red Potatoes
40g Broccoli Florets
40g Cauliflower
40g Carrots
1 tsp Avocado Oil
PREPARATION
Preheat oven to 400°F (200°C).
Dice the red potatoes into small cubes and toss with half the avocado oil and a pinch of salt.
Spread potatoes on a baking sheet and roast for 20-25 minutes until they are golden-brown and tender.
While potatoes roast, finely chop the broccoli, cauliflower, and carrots.
Heat the remaining avocado oil in a non-stick skillet over medium heat.
Add the chopped vegetables to the skillet, sautéing for 4-5 minutes until tender-crisp.
Stir in the cooked diced chicken breast to warm through.
Whisk the eggs in a small bowl and pour them into the skillet with the chicken and vegetables.
Gently scramble the eggs until fully set and combined with the other ingredients.
Serve the scramble immediately alongside the roasted potatoes.