Name: Chicken breakfast skillet
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 5 oz Yukon Gold potato, diced into half-inch pieces; 5 oz boneless skinless chicken breast, diced into half-inch pieces; 6 large egg whites; 1/3 cup yellow onion, diced; 1.5 oz red bell pepper, diced; 1 1/2 tsp extra virgin olive oil; 1/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

438 calories

Protein: 54g; 49% of calories
Carbs: 34g; 31% of calories
Fat: 10g; 20% of calories

Ingredients

8 items

5 oz Yukon Gold potato, diced into half-inch pieces
5 oz boneless skinless chicken breast, diced into half-inch pieces
6 large egg whites
⅓ cup yellow onion, diced
1½ oz red bell pepper, diced
1½ tsp extra virgin olive oil
¼ tsp salt
½ tsp black pepper

Instructions

Prep 15 min · Cook 10 min

Heat half the olive oil in a 10-inch nonstick skillet over medium heat. Add the potatoes and salt. Cook, stirring occasionally, for 10 minutes until the potatoes are golden and tender.
Push the potatoes to one side of the skillet. Add the remaining oil to the empty side along with the chicken, onions, and bell peppers. Sauté for 5 minutes until the vegetables are softened and the chicken is opaque in the center. Done when opaque in the center, 165°F.
Whisk the egg whites with the black pepper. Pour the egg whites over the mixture in the skillet. Cook, stirring gently to scramble, for 3 minutes until the whites are fully set and no liquid remains. Done when fully set, 160°F.

Nutrition

Ingredients

Instructions

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