Chicken Stir-Fry Breakfast

This wonderful chicken breakfast scramble is given a Mediterranean twist with the addition of bell peppers, asparagus and olives. Our Chicken Stir-Fry Breakfast recipe is also open to a number of different variations according to your preference. For example, you could try it with zucchini, mushrooms and kale in place of the asparagus. Different types of sausage also combine very well with these ingredients, and can be used instead of the chicken breasts. Likewise, chicken thighs also work nicely in this recipe, with the added bonus of good fats from the darker meat. Any way you slice, it this Chicken Stir-Fry Breakfast recipe is downright delicious! This chicken stir-fry breakfast recipe makes enough breakfast for two people with an aproximate cooking time of 15 minutes. If you enjoyed this recipe, try our Ham Stir-Fry Breakfast recipe next time.

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Chicken Stir-Fry Breakfast

Servings 2

Total Time: 15 minutes

Cook Time: 15 minutes

Nutrition Information

calories 438

carbohydrate 17g

protein 39g

fat 26g

Ingredients

  • 2 large egg(s)
  • 1 tablespoon(s) water
  • 1 teaspoon(s) coconut oil or lard, or tallow
  • 1/4 pound(s) asparagus washed and cut into 1-2 inch pieces
  • 1 medium bell pepper(s), red sliced
  • 1 medium garlic clove(s) minced
  • 1/2 pound(s) chicken breasts, boneless, skinless
  • 1/2 cup(s) olives sliced; (optional, Castelveltrano recommended)
  • 1/4 teaspoon(s) sea salt (optional)
  • 1/4 cup(s) almonds, slivered
  • 1/2 medium avocado(s) sliced
  • 1 tablespoon(s) coconut oil for cooking chicken

Instructions

  1. Heat a large sauté pan over medium-high heat and add 1 TB coconut oil or other cooking oil when hot. Season chicken with salt and pepper, if desired. Saute for 10-15 minutes turning once or twice until fully cooked. Dice chicken and set aside.
  2. In a small bowl, beat eggs and water together. Set aside.
  3. Heat a large skillet over medium-high heat. Add coconut oil when pan is hot.
  4. Add asparagus, red pepper, and garlic, and sauté for 5 minutes, or until slightly tender.
  5. Add chicken, eggs, and olives (if desired). Stirring constantly, cook until vegetables are slightly tender, eggs are cooked, and chicken is heated through.
  6. Season with sea salt (if desired), and top with almonds and avocado to serve.

Comments

  1. There’s just something unnatural about having chicken with eggs. It just does seem right to me. So, I went into this expecting to not like this and was shocked by how much I do like it. I’d eat this daily. Now I did alter a little — omitted the asparagus, used a yellow pepper, used 3 eggs, doubled the avocado, and halved the olives (expected them to be over powering, but the weren’t).

    Easy, great-tasting breakfast!

  2. This dish was simple and easy to make. It has a little too much chicken for my liking. I just started paleo so maybe I’m just not used to eating all the extra protein. It seems like it would taste better with some caramelized onions and more veggies. But all in all it wasn’t bad. My favorite part of the dish were the almonds and avocados.

  3. This was officially the first recipe I made and ate on the Paleo Plan. I did not have any olives on hand, but everything was great. Looking forward to more meals.

  4. So easy and delish! I did not have asparagus on hand so I used zucchini, mushrooms and kale. I did use the olives and I thought the other flavors would wash out the amazing buttery flavor/texture of these wonderful morsels but the flavor came through with just the right amount of brine. Definitely a keeper!

  5. I am new to a Paleo diet. This is the first Paleo meal that I have prepared and it was amazing. I ate it for dinner. I could eat this every night.

  6. Wow this turned out fantastic!!! So flavorful. I added some Mrs. Dash chicken seasoning and used ground chicken. I also added red onions. What an excellent recipe!

  7. I’m surprised so many of you have never had chicken in a omelet! That was my exposure to chicken and eggs; so I knew it was good!

    However, I forgot to thaw my chicken, so I used the sausage I thawed for a meal two days ago. Y’all. If you have some sausage, and you haven’t eaten too much that week yet, you need to sub the chicken for the sausage. It was amazing.

    Also: I had to sub kalamata olives in and they have such a depth that pairs well well sausage and bell pepper.

    So i modified it slightly but it was great!

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