Salsa Chicken Breakfast Bowl
A flavorful, high-protein breakfast bowl that is sure to leave you coming back for seconds!
Equipment
- Non-stick pan
Ingredients
Chicken Ingredients
- 1 lb Chicken thighs (sub chicken breasts if desired)
- 1.5 cups Salsa (entire 12oz container of salsa)
- Olive oil
- Salt and pepper
Breakfast Bowl Ingredients
- Shredded chicken (made from the ingredients listed above)
- 1/2 Purple onion (sub white onion)
- 2 cloves Garlic
- 1/2 Bell pepper
- 1/2 cup Cherry tomatoes (sub 1 regular tomato)
- 1 Jalapeño (optional)
- 4-6 Eggs
- Tortilla chips
- Cilantro (optional garnish)
Instructions
Chicken Recipe
- Heat a generous drizzle of olive oil on medium heat in a non-stick pan.
- Once the oil is heated, place the chicken thighs onto the pan and season them with salt and pepper on each side.
- Fry each side for 3-4 mins or until the chicken turns golden brown.
- Add salsa to the pan, lower heat to a simmer, and cover the chicken with a lid. Let it cook in the salsa for 10-15 mins.
- Once the chicken is fully cooked, take it out of the pan, shred it with forks or chicken shredders, and add it back into the salsa. Mix well.
Breakfast Scramble Recipe
- Finely chop onion, garlic, jalapeño, and bell pepper. Halve the cherry tomatoes, or finely chop a regular tomato.
- Heat olive oil on a non-stick pan and add onion, garlic, jalapeño, and bell pepper. Pan fry over medium heat for 2-3 mins or until the onion turns golden and translucent.
- Add the salsa chicken mixture and cherry tomatoes and fry for 3 more mins.
- Push all of the ingredients to one side of the pan, and crack the eggs on the other side. Scramble them as they cook.
- Once everything is cooked, mix the eggs in with the veggies and chicken, and season with salt and pepper to taste.
- Serve with tortilla chips and garnish with cilantro and more salsa!
Notes
Chicken can be made in advance. Using leftover chicken makes this recipe much quicker to cook for breakfast.