By Lindsey Cummins
Savory sweet breakfast skillet
8 steps
Prep:5minCook:30min
"Chicken for breakfast? Who would have thought?"- said my husband this morning 🌅
This breakfast is low carb and protein packed. Looks fancy but is real simple and will take you on a ride of flavors from savory to sweet with each bite.
Updated at: Thu, 17 Aug 2023 10:31:52 GMT
Nutrition balance score
Great
Glycemic Index
50
Low
Glycemic Load
32
High
Nutrition per serving
Calories684.7 kcal (34%)
Total Fat26.7 g (38%)
Carbs64 g (25%)
Sugars49.2 g (55%)
Protein50.1 g (100%)
Sodium666.8 mg (33%)
Fiber9.1 g (32%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Drizzle olive oil into pan, place chicken thighs in and season to taste with salt, pepper, garlic powder, and herbs de provence.
Step 2
Cook with out lid for 6-8 minutes and then flip to other side cook for 6-8 minutes flip one more time place lid on and allow to cook for another 4 minutes or till done. Set aside.
Step 3
Place diced apples in pan and brown them slightly with the fresh parsley. The parsley should be coursely chopped. Drizzle with tbs honey.
Step 4
Place chapped kale on top on apples and place lid on pan. Allow to steam while you chop the cooked chicken thighs. This should only be 3-4 minutes.
Step 5
Once kale is slightly steamed stir together with the apples and add cooked chicken. Make 4 wells in skillet and crack an egg into each well.
Step 6
Reduce heat to low and place lid on top of pan. Cook until the whites of the eggs are cooked through.
Step 7
Sprinkle top with dried cranberries.
Step 8
Serve warm!
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