Paprika Chicken and Egg Skillet
Paprika-spiced chicken bites paired with creamy fried eggs.
Ingredients
6 oz chicken breast or thigh, cut into bite-sized pieces
2 large pasture-raised eggs
1 Tbsp butter (for cooking)
1 tsp smoked paprika
½ tsp garlic powder
¼ tsp onion powder
¼ tsp sea salt
¼ tsp black pepper
1 Tbsp fresh parsley, chopped (optional, for garnish)
1 Tbsp olive oil (for finishing)
Macronutrients
Protein: 65g
Fat: 41g
Carbs: 3g
Preparation
Season the diced chicken (6 oz) with smoked paprika (1 tsp), garlic powder (½ tsp), onion powder (¼ tsp), sea salt (¼ tsp), and black pepper (¼ tsp). Melt the butter (1 Tbsp) in a skillet over medium-high heat. Add the seasoned chicken and cook for 5–6 minutes, stirring occasionally, until cooked through and slightly crispy on the edges.Â
Push the chicken to one side of the skillet and reduce heat to medium. Crack the eggs (2 large) into the open side of the skillet. Cook until the whites are set but the yolks are still runny, or to your preferred doneness.Â
Sprinkle chopped parsley (1 Tbsp) over the top if desired. Drizzle lightly with olive oil (1 Tbsp) before serving.
SATURDAY 261017