Hearty Power-Up Breakfast Bowl

🥘 Ingredients

• 3 large eggs
• 2 slices whole grain bread
• 2 tbsp unsalted butter
• 1 medium avocado
• 4 oz grilled chicken breast (diced)
• 1/2 cup cooked red kidney beans
• 1/4 cup shredded cheddar cheese
• 1/2 cup cherry tomatoes (halved)
• Salt and black pepper to taste
• 1 tbsp olive oil
• 2 tbsp Greek yogurt (plain)
• Chopped fresh parsley for garnish

👨‍🍳 Instructions

1. 1
   Toast the whole grain bread slices until golden brown.
2. 2
   Heat 1 tbsp olive oil and 1 tbsp butter in a skillet over medium heat. Add the diced chicken breast and cook until browned and fully cooked, about 3-5 minutes.
3. 3
   Push the chicken to the side and crack the eggs into the skillet. Add remaining butter and scramble gently until just set.
4. 4
   Warm the cooked kidney beans in the microwave or in a small pot.
5. 5
   Assemble the bowl: Layer toasted bread at the base, top with scrambled eggs, chicken, and beans.
6. 6
   Add sliced avocado, cherry tomatoes, and cheddar cheese on top.
7. 7
   Finish with a dollop of Greek yogurt, sprinkle parsley, and season with salt and pepper.
8. 8
   Serve immediately and enjoy your energy-packed breakfast!

📊 Nutritional Information

• Vitamin A: 23% DV
• Vitamin C: 29% DV
• Vitamin E: 18% DV
• Vitamin B6: 13% DV
• Calcium: 24% DV
• Iron: 22% DV
• Potassium: 19% DV
• Magnesium: 16% DV
• Dietary Fiber: 11g

💡 Cooking Tips

• For extra calories, drizzle extra olive oil or add more cheese.
• Use day-old bread for an even crispier toast.
• To save time in the morning, pre-cook the chicken breast and beans the night before.
• Scramble eggs on low heat for a creamier texture.
• Optional: Squeeze some lemon over the avocado to prevent browning.