Mexican Scrambled Egg & Chicken Lunch Bowl (Gluten-Free)

by Kamile Kav-4 September 2026Easy

Servings2

A quick, light Mexican-inspired lunch bowl with scrambled eggs (no fried eggs), seasoned chicken, fresh salsa-style veggies, and avocado. Ready in about 15 minutes and fully gluten-free.

Method

0
Slice the chicken breast into thin strips. In a small bowl, mix ground cumin, smoked paprika, chili powder, 0.5 tsp salt, and black pepper. Toss the chicken strips in the spice mix until well coated.
1
Halve the cherry tomatoes. Finely dice the red onion and cucumber. Chop the fresh coriander. In a bowl, combine tomatoes, onion, cucumber, coriander, lime juice, and 0.25 tsp salt. Mix and set aside as a fresh salsa.
2
Crack the eggs into a bowl, add 50 ml water, and whisk until well combined. The water will help make the scrambled eggs soft and fluffy.
3
Heat 0.5 tbsp olive oil in a non-stick pan over medium-high heat. Add the seasoned chicken strips and cook for 5–7 minutes, turning occasionally, until cooked through and lightly browned. Remove the chicken from the pan and keep warm.
4
Reduce the heat to medium-low. Add the remaining 0.5 tbsp olive oil to the same pan. Pour in the whisked eggs. Gently stir with a spatula, pushing the eggs from the edges toward the center, until softly set and scrambled, 3–4 minutes. Remove from heat while still slightly creamy.
5
Slice the avocado. Divide the scrambled eggs, cooked chicken, fresh salsa, and avocado between two bowls.
6
Top each bowl with 0.5 tbsp plain Greek yogurt and a sprinkle of extra chopped coriander if desired. Serve immediately with a glass of water to support your hydration goal.