Yes, chicken can be for breakfast—like in this delicious casserole. To increase the carbs post-workout, add an additional sweet potato, or serve with whole grain pita or crusty bread.
Nutrition information (per serving)
Calories: 235; protein: 26g; fat: 11g; carbs: 8g; sugar: 2g
Recipe and photo by Lindsay Livingston of The Lean Green Bean
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Makes 6 servings
- 2 cloves garlic, minced
- 1/2 cup onion, diced
- 1 red pepper, diced
- 2 strips bacon, diced
- 1 pound chicken, diced
- 1 large sweet potato, spiralized (2-3 cups)
- 2 cups spinach
- 1/2 cup water or broth
- 1 tsp paprika
- 1/2 tsp cayenne (optional)
- 1 tsp salt-free all-purpose seasoning
- 6 eggs
How to make it
In a large pan, sauté garlic, onion, peppers, bacon, chicken, and sweet potato until chicken is cooked through. Add spinach, water, and seasonings, and cook another 3-5 minutes.
Transfer mixture to a greased 9x9" pan.
Whisk eggs together in a bowl, and pour over mixture in pan.
Bake at 375°F. Check after 20 minutes, and cover with foil if necessary. Cook an additional 10 minutes or until eggs are set.