Lemon Herb Chicken Breakfast Bowl
Lemon Herb Chicken Breakfast Bowl
2
15 minutes
15 minutes
Ingredients
- boneless, skinless chicken breasts
- olive oil
- garlic
- zested and juiced
- dried oregano
- dried thyme
- salt
- black pepper
- baby spinach
- cherry tomatoes
- sliced
- feta cheese
- eggs
- fresh parsley
Directions
Heat a large skillet over medium heat and add the olive oil. Once hot, add the chicken pieces and cook for about 5-7 minutes, stirring occasionally, until golden brown and cooked through, reaching an internal temperature of 165°F.
Add the minced garlic to the skillet and cook for an additional 30 seconds until fragrant. Stir in the lemon zest, lemon juice, oregano, thyme, salt, and pepper. Cook for another 1-2 minutes, allowing the flavors to meld.
In a separate pan, softly scramble the eggs over low heat until just set, about 3-4 minutes, stirring occasionally. Remove from heat and set aside.
To assemble the bowls, divide the baby spinach evenly among two bowls. Top each bowl with the lemon herb chicken mixture, scrambled eggs, halved cherry tomatoes, sliced avocado, and crumbled feta cheese. Sprinkle with fresh parsley before serving.