Paleo Spicy Eggs and Chicken with Homemade Salsa
Makes 4 Servings
Recipe adapted from Cooking Light Recipe
¾ cup tomato, diced
3 tbsp diced red onion, diced
2 tbsp fresh cilantro, finely diced
1 jalapeno pepper, ribbed and deseeded, finely diced
1/4 tsp kosher salt
2 tsp lime juice, divided
1 tsp minced garlic, divided
8 large eggs, beaten lightly with 1/2 tbsp water and a few dashes of hot sauce
16 oz. chicken, cooked with ½ tsp chili powder, garlic powder, onion powder, oregano, and cumin
1 avocado, divided into 4
Combine first 5 ingredients in a food processor. Stir in lime juice and garlic. Process until smooth. Break eggs into a medium bowl; stir with a whisk and add a splash of hot sauce. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add eggs; cook 3 minutes until almost cooked, stirring constantly. Add already-cooked chicken and stir until combined. Remove from heat. Top with homemade salsa and serve with avocado.
Nutritional information (per serving): 287 calories, 5 carbs, 12 fat grams and 40 protein grams.
Review: Nothing beats homemade salsa and the food processor makes it so. dang. easy! From there, it was just cooked chicken, whipping up scrambled eggs and cutting up an avocado. This is great for leftover chicken, which is what we used! So just make a bunch of 'taco chicken' and you can have it for breakfast, salads, or even snacks (cut them in long strips and dip in guacamole). This also reheated well which of course makes it a winner!