Mexican Chicken and Egg Scramble
A quick and protein-packed scramble featuring tender chicken, fluffy eggs, and vibrant seasonal vegetables, seasoned with classic Mexican spices.
Ingredients
- Chicken Breast120 g
- Onion40 g
- Tomato40 g
- Pepper30 g
- Olive Oil6 ml
- Salt1 g
- Black Pepper0.5 g
- Egg1
- Black Beans60 g
- Cumin2 g
- Chili Powder2 g
- Cilantro5 g
Instructions
- 1Step 1
Dice the onion (40 g), bell pepper (30 g), and tomato (30 g). Dice or shred the cooked chicken breast (120 g). Chop the cilantro (5 g). (Prep time: 7 minutes)
- 2Step 2
Heat olive oil (6 ml) in a non-stick pan over medium heat. Add the diced onion and bell pepper and sauté for 3 minutes until slightly softened. (Cook time: 3 minutes)
- 3Step 3
Add the diced tomato, cumin (2 g), chili powder (2 g), salt (1 g), and black pepper (0.5 g). Cook for another 2 minutes, stirring occasionally. (Cook time: 2 minutes)
- 4Step 4
Add the diced chicken and black beans (60 g) to the pan. Cook for 2 minutes to heat through, stirring. (Cook time: 2 minutes)
- 5Step 5
While the chicken mixture heats, whisk the egg (1) in a small bowl. (Prep time: 1 minute)
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