Name: Chicken and egg salsa breakfast bowl
Prep time: 12 min
Total time: 12 min
Yield: 1 serving
Ingredients: 3/4 cup white rice, cooked; 4 oz pre-cooked diced chicken breast; 1 large egg; 3/4 medium zucchini, sliced into 1/4-inch half-moons; 1 tbsp olive oil; 1/4 tsp garlic powder; 1/2 tsp smoked paprika; 1/2 tsp black pepper; 3/4 tsp salt; 1/2 cup avocado, sliced; 2 tbsp salsa

Nutrition

Per serving

1,038 calories

Protein: 52g; 20% of calories
Carbs: 122g; 48% of calories
Fat: 37g; 32% of calories

Instructions

Prep 12 min · Cook 0 min

Heat half the olive oil in a 12-inch nonstick skillet over medium-high heat. Add the zucchini and one quarter of the salt. Sauté, stirring occasionally, for 5 to 6 minutes until tender and lightly browned. Transfer the zucchini to a bowl.
Wipe out the skillet and heat the remaining olive oil over medium heat. Crack the egg into the pan and cook for 3 minutes until the whites are set and the yolk is still soft. Done when whites set and yolks still soft.
While the egg fries, heat the rice in the microwave for 90 seconds. In a microwave-safe bowl, toss the diced chicken with the garlic powder, smoked paprika, black pepper, and one quarter of the salt. Microwave the chicken for 1 minute until hot throughout.
Fluff the rice and place it in a bowl. Top with the seasoned chicken, sautéed zucchini, sliced avocado, and the fried egg. Sprinkle the remaining salt over the avocado and spoon the salsa over the top.

Nutrition

Ingredients

Instructions

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