Name: Chicken and potato scramble
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 4 oz Yukon Gold potato, diced into half-inch pieces; 6 oz ground chicken; 3 large egg whites; 1/2 red bell pepper, diced; 1/4 medium yellow onion, diced; 1 tsp olive oil; 1/4 tsp salt; 1/2 tsp black pepper; 2 tbsp water; 1 green onion, thinly sliced

Nutrition

Per serving

446 calories

Protein: 43g; 39% of calories
Carbs: 28g; 25% of calories
Fat: 18g; 36% of calories

Instructions

Prep 15 min · Cook 10 min

Heat half the olive oil in a 10-inch nonstick skillet over medium-high heat. Add the potatoes and a pinch of salt. Cook, stirring occasionally, until the edges are golden, about 5 minutes. Add the water, cover the pan, and cook until the water is evaporated and potatoes are tender, about 4 minutes.
Remove the potatoes from the skillet and set aside. Add the remaining oil to the same skillet. Add the ground chicken, breaking it apart with a spoon. Cook until the chicken is browned and cooked through. Done when reaches 165°F.
Add the onion and red bell pepper to the skillet with the chicken. Sauté until the vegetables are softened, about 3 minutes. Stir the potatoes back into the pan.
Lower the heat to medium. Pour the egg whites over the mixture. Season with the remaining salt and black pepper. Stir gently and cook until the eggs are just set, about 2 minutes. Garnish with green onion and serve.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More breakfast recipes