Need Protein Put an Egg on It!



This high-protein Paleo dish is ideal for a filling and healthful supper. With chicken, eggs, and a ton of vegetables, it's a healthy and Paleo-friendly way to meet your protein needs.

Ingredients:
  • 2 boneless skinless chicken breasts
  • 2 eggs
  • 1 avocado, sliced
  • 1 cup spinach leaves
  • 1/2 red bell pepper, sliced
  • 1/4 red onion, thinly sliced
  • 1 clove garlic, minced
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Optional: hot sauce for extra kick

Instructions:

Add salt and pepper to the chicken breasts for seasoning

In a skillet set over medium-high heat, warm the olive oil

When the chicken breasts are cooked through, add them and cook for about 6-7 minutes on each side

Poach the eggs in simmering water for 34 minutes, or longer if preferred, to achieve runny yolks while the chicken cooks

When ready to slice thinly, remove the cooked chicken from the skillet and give it a few minutes to rest

Add the red onion, red bell pepper, and minced garlic to the same skillet

Saut for 2-3 minutes until slightly softened

When the spinach has wilted, add it to the skillet and cook for an additional one to two minutes

Arrange the chicken slices on a platter for assembly

Arrange the poached eggs, sauted vegetables, and avocado slices on top

If desired, add some hot sauce, salt, and pepper for seasoning

Enjoy and serve right away!


Comments

Post a Comment

Popular posts from this blog

Raw Vegan Winter Cheesecake

Image
With a creamy cashew filling and a nutty crust, this raw vegan cheesecake is the perfect treat for winter. It doesn't have any sugar or gluten and is full of flavor. Ingredients: 2 cups raw cashews, soaked overnight 1/2 cup coconut oil, melted 1/2 cup maple syrup 1/4 cup lemon juice 1 tsp vanilla extract 1/4 tsp salt 1/2 cup water 1 cup almonds 1 cup dates, pitted 1/2 cup shredded coconut Instructions: Put dates, almonds, and shredded coconut in a food processor and blend them together until the mixture forms a ball To make the crust, press the mixture into the bottom of a cake pan that has been lined Cashews that have been soaked should be mixed with coconut oil, maple syrup, lemon juice, vanilla extract, salt, and water in a blender Mix until it's smooth Cover the crust in the cake pan with the filling Put the cake pan in the freezer for at least fo
Read more

Refreshing Summer Salad

Image
On a hot day, this cool summer salad is the perfect side dish. It's crispy, light, and full of flavor. This salad is great for any summer get-together because it has fresh vegetables, tangy feta cheese, and a zesty vinaigrette dressing. Ingredients: 2 cups mixed greens 1 cup cherry tomatoes, halved 1/2 cucumber, thinly sliced 1/4 red onion, thinly sliced 1/4 cup feta cheese, crumbled 1/4 cup black olives, pitted and sliced 2 tablespoons extra-virgin olive oil 1 tablespoon balsamic vinegar Salt and pepper to taste Fresh basil leaves for garnish Instructions: The mixed greens, cherry tomatoes, cucumber, red onion, feta cheese, and black olives should all be put in a large salad bowl Put the olive oil and balsamic vinegar in a small bowl and mix them together with a whisk Add pepper and salt to taste Pour the dressing over the salad and gently toss it all together
Read more

Harissa Tomato Soup + Za'atar Roasted Parsnip Fries

Image
A comforting and flavorful vegan meal featuring a spicy harissa tomato soup paired with crispy za'atar roasted parsnip fries. Ingredients: For Harissa Tomato Soup: 1 tbsp olive oil 1 onion, chopped 3 cloves garlic, minced 2 tbsp harissa paste 1 can 28 oz diced tomatoes 4 cups vegetable broth Salt and pepper to taste For Za'atar Roasted Parsnip Fries: 4 large parsnips, peeled and cut into fries 2 tbsp olive oil 2 tbsp za'atar seasoning Salt to taste Instructions: Melt the butter in a big pot over medium-low heat Add the olive oil and stir it around Put in the chopped onion and cook it until it turns clear Put in the harissa paste and chopped garlic Cook for one more minute Place tomato slices and vegetable broth in the pan Turn the heat down to low and let it cook for 15 to 20 minutes Blend the soup until it's smooth, either
Read more