Chicken And Potato Skillet Breakfast For 2 |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 2 |
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A hearty, protein filled jump-starts brain functions early in the morning. Not only that, but studies show that people (women mostly) that eat a hearty protein breakfast lose weight. This is due to the fact that protien takes a lot more energy to digest and keeps you fuller longer. Read more ... which means smaller lunches! And to seal the deal, this meal is a tasty treat you'll want to share with others. Ingredients:
1 (very large) russet potato |
1 medium vine ripened tomato (de-seeded) |
1 large chicken breast |
1/2 a medium white onion |
2 large eggs |
1 1/2 tbsp canola oil |
1 tbsp butter |
seasoning |
1/2 tsp ranch seasoning |
1/4 tsp dried parsley |
1/2 tsp salt |
1/2 tsp pepper |
hardware |
you will need two medium skillets |
Directions:
1. Preheat one skillet to medium high. Add canola oil.
2. Clean and dice potatoes (helpful tip: peeling a potato takes away a lot of volume in the veggie, it's a lot simpler to just scrub the potato in hot water with a green pad for a few seconds to remove dirt).
3. Preheat one skillet to medium high. Add canola oil.
4. Add potatoes, salt and pepper to heated oil (let potatoes fry for 10 min), stir occasionally.
5. While potatoes are frying, cube tomato, onion and chicken.
6. Add onions and chicken to the skillet after the potatoes have fried for 10 minutes.
7. Tomato goes in 5 minutes later, add ranch seasoning and parsley to the mix as well.
8. In seperate skillet, melt butter, then cook eggs sunny side up.
9. When chicken is cooked throughout, divide chicken and potatoes into two portions and serve with sunny-side up egg on top.
10. Use egg yolk as a dressing for dish and enjoy.
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