Savory Chicken & Egg Breakfast Skillet

by Holly Roelofsz-27 August 2026Easy

Servings2

A light, fresh, high-protein, low-carb breakfast skillet with quick-cooked chicken, eggs, spinach, and tomatoes. Ready in about 15 minutes and perfect for front-loading your calories with plenty of protein.

Method

0
Slice the chicken breast into small bite-size strips.
1
Thinly slice the red onion and halve the cherry tomatoes.
2
Heat olive oil in a medium nonstick skillet over medium heat.
3
Add the chicken strips and red onion, season with salt, black pepper, and garlic powder, and cook for 5 to 7 minutes until the chicken is cooked through and lightly browned.
4
Add the cherry tomatoes to the skillet and cook for 1 to 2 minutes until they begin to soften.
5
Add the baby spinach and cook for 1 minute, stirring, until just wilted.
6
Push the chicken and vegetables to the sides of the skillet, creating four small spaces, and crack the eggs into the spaces.
7
Cover the skillet with a lid and cook for 3 to 4 minutes, or until the eggs are set to your liking.
8
Drizzle lemon juice over the skillet and sprinkle with chopped fresh parsley.
9
Serve hot directly from the skillet, dividing into two portions.