Name: Chicken and Veggie Breakfast Skillet
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 450 g uncooked extra lean ground chicken (approx. 2 cups); 300 g bell peppers, diced (about 2 medium, approx. 2 cups); 175 g onion, diced (about 1 medium, approx. 1 1/4 cups); 200 g cherry tomatoes, halved (approx. 1 1/3 cups); 150 g spinach (approx. 5 cups); 4 large eggs; Salt and pepper to taste

5.0 from 1 vote

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Are you searching for a breakfast that’s not only nutritious but also packed with flavor? Look no further! This Chicken and Veggie Breakfast Skillet is a perfect way to start your morning. With lean protein, colorful veggies, and a delicious blend of spices, this skillet is both satisfying and healthy. Plus, it’s easy to prepare, making it ideal for busy mornings.

We have been serving this almost weekly at our family brunch as it is just so easy to whip together. We love serving it alongside my Lemon Poppy Seed Muffins, or if we are hosting a larger brunch, my Banoffee French Toast Bake so that we get both sweet and savory!

Why You’ll Love this Chicken and Veggie Breakfast Skillet

Protein-Packed Goodness: Kickstart your day with a hefty dose of protein from lean ground chicken and eggs. Protein helps keep you full and energized, making this skillet a great option for those who need a substantial breakfast to fuel their activities.

Vibrant and Nutritious: This skillet is a rainbow of nutritious vegetables—bell peppers, onions, cherry tomatoes, and spinach. Each ingredient is rich in vitamins and minerals, ensuring you get a well-rounded start to your day.

Quick and Convenient: In just 25 minutes, you can have a hot, wholesome meal on the table. The simple preparation and cooking steps mean you won’t be spending your entire morning in the kitchen.

Family-Friendly Fun: This dish isn’t just for adults; kids will love it too! The colorful veggies and tasty chicken make it appealing to all ages. Plus, it’s a great way to sneak some extra veggies into their diet.

Why Veggies Matter

When it comes to looking and feeling your best, veggies are SO important! They not only provide us with vitamins and minerals that are essential for health, but they also are super filling while being low calorie. This is why having 3 cups of Veggies each day is one of our core habits at YQL Nutrition! If you are wanting to add more veggies in but need help solidfying this habit, this Chicken and Veggie Breakfast Skillet is PERFECT for you! We also dive more into habits in our habit blog on our Nutrition Coaching website. Checkout this blog here for some helpful tips and tricks on creating habits that stick!

Here are the Main Ingredients You will Need for this Skillet:

How to Make my Chicken and Veggie Breakfast Skillet Step-By-Step:

Heat a large skillet over medium heat and lightly coat it with cooking spray.

Add the extra lean ground chicken to the skillet and cook until browned and cooked through, breaking it apart with a spatula as it cooks.

Once the chicken is cooked, push it to one side of the skillet and add the diced bell peppers and onion to the other side. Cook until softened, about 3-4 minutes. Mix chicken, pepper, and onion together once the onion and peppers are softened.

Stir in the cherry tomatoes and spinach, and cook until the spinach is wilted and the tomatoes are slightly softened, about 2 minutes. You will have to add the spinach in sections, about 2 handfuls at a time to allow it to wilt and make room in the pan.

Make 4 small wells in each quarter of the mixture and crack an egg into each well. Season the eggs with salt and pepper.

Cover the skillet and cook until the eggs are cooked to your desired doneness, about 4-5 minutes for runny yolks or longer for fully cooked yolks.

Once the eggs are cooked to your liking, remove the skillet from the heat.

Serve the chicken and veggie mixture with the eggs on top directly from the skillet.

Enjoy your delicious and protein-packed High-Protein Chicken and Veggie Breakfast Skillet with rice, sourdough bread, potatoes or on its own!

Recipe Notes and Modifications:

Add red pepper flakes, paprika, or your favorite hot sauce for a spicier version.
Add a sprinkle of shredded cheese, such as mozzarella, cheddar, parmesan or feta on top of the eggs before covering the skillet to melt for extra flavor. Please be mindful this will change the macros!
This dish can be prepared ahead of time. Cook the chicken and vegetables as instructed, but add the eggs just before serving to ensure they are freshly cooked.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat or in the microwave.
Serve with a side of sourdough, potatoes, rice, or on its own! Macros not included.

This Chicken and Veggie Breakfast Skillet is more than just a meal; it’s a nutritious start to your day that’s easy to make and delicious to eat. Perfect for busy mornings or a relaxed weekend brunch, this skillet will quickly become a favorite in your home as it is in mine!

If you give this recipe a try, I’d love to hear from you! Rate the recipe, leave a comment, or tag me on Instagram @thebalancedbitefoodie so I can see your delicious creations!