Name: Chicken thigh and egg scramble
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 4 oz boneless skinless chicken thighs, cut into bite-size pieces; 1 large eggs, beaten; 7 oz broccoli florets; 1 tsp olive oil; 3/4 tsp salt; 1/2 tsp black pepper; 2 tbsp water

Nutrition

Per serving

348 calories

Protein: 33g; 36% of calories
Carbs: 14g; 15% of calories
Fat: 20g; 49% of calories

Ingredients

7 items

Instructions

Prep 15 min · Cook 0 min

Place the broccoli and water in a skillet over medium-high heat. Cover with a lid and steam for 4 to 5 minutes until tender and bright green. Remove the broccoli to a plate and wipe the skillet dry.
Heat the oil in the same skillet over medium-high heat. Add the chicken, half the salt, and the pepper. Sauté, stirring occasionally, for 6 to 8 minutes until golden brown and cooked through. Done when opaque in the center, 165°F.
Lower the heat to medium. Pour the beaten eggs and the remaining salt into the skillet with the chicken. Stir constantly for 1 to 2 minutes until the eggs are set but still moist. Done when whites and yolks are set, 160°F.

Nutrition

Ingredients

Instructions

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