Name: Chicken and Egg Tacos with Pico de Gallo
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 serving
Ingredients: 85 g Cooked chicken breast; 100 g Eggs; 58 g Corn tortillas; 37 g Red bell pepper; 40 g Red onion; 4.5 g Avocado oil; 1.5 g Sea salt; 0.5 g Black pepper; 0.5 g Ground cumin; 4 g Fresh cilantro; 15 g Pico de gallo

Nutrition

Per serving

507 calories

Protein: 44g; 35% of calories
Carbs: 37g; 29% of calories
Fat: 20g; 36% of calories

Instructions

Prep 10 min · Cook 10 min

Dice the red bell pepper and red onion into small, uniform pieces.
Heat the avocado oil in a medium non-stick skillet over medium-high heat.
Add the diced peppers and onions to the skillet, sautéing for 3-4 minutes until the edges are slightly charred and tender.
Stir in the shredded chicken breast, sea salt, black pepper, and ground cumin, cooking for 2 minutes until the chicken is heated through.
Push the chicken and vegetable mixture to one side of the pan and crack the eggs into the open space.
Gently scramble the eggs with a spatula until just set, then toss everything together to combine.
Warm the corn tortillas in a separate dry pan or over an open flame for 30 seconds per side until pliable.
Divide the chicken and egg mixture evenly between the tortillas.
Top each taco with pico de gallo and fresh cilantro before serving immediately.

Nutrition

Ingredients

Instructions

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