EasyWeeknight DinnerVegetarianSoup
Broccoli Feta Soup
5 min prep·45 min cook
4 servings
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A quick, high-protein egg breakfast without any bread, featuring sautéed chicken and a simple veggie mix for a no-fuss, low-prep morning meal.
Slice the chicken breast into small bite-size pieces.
Halve the cherry tomatoes and roughly chop the baby spinach.
Crack the eggs into a bowl, add milk, salt, and black pepper, and whisk until well combined.
Heat olive oil in a nonstick pan over medium heat.
Add the chicken pieces and cook for 4-5 minutes until fully cooked and lightly browned.
Add cherry tomatoes and spinach to the pan and cook for 1-2 minutes until the spinach wilts.
Reduce heat to low, pour the egg mixture over the chicken and veggies, and gently stir as it sets.
Cook for 2-3 minutes until the eggs are just set, then transfer to a bowl and serve immediately.
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