Scrambled Eggs With Chicken
This weight loss breakfast dish provides plenty of protein. Eggs provide complete protein, do not raise your blodd sugar and can help increase your the good HDL cholesterol when eaten without starchy or sugary foods.
This weight loss recipe combines eggs with chicken to give you a double dose of protein.
Ingredients (Serves 2)
- 2 cups water
- Kosher salt
- 1 skinless, boneless chicken breast half (about 5 ounces), cut into 1-inch cubes
- 1 tablespoon unsalted butter
- 2 green onions, thinly sliced
- 5 eggs, lightly beaten
- Freshly ground pepper
- 1 1/2 teaspoons finely chopped fresh chives
- Tabasco sauce
Preparation
- In a saucepan over high heat, bring the water to a boil. Add a pinch of salt and the chicken. Reduce the heat to low and simmer gently for 5 minutes, uncovered, until the chicken is opaque throughout. Drain well and set aside.
- In a skillet over medium heat, melt the butter. Add the green onions and cook for 1 minute, stirring frequently until softened. Reduce the heat to medium-low and add the eggs, chicken, and salt and pepper to taste.
- Use a spatula and gently stir the eggs all over the sides and bottom of the pan with long, slow strokes, until they are firm but not too dry. Divide between two plates and sprinkle with the chives. Add a dash of the Tabasco sauce and serve.
For a double dose of omega-3, substitute the chicken with salmon slices instead.
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