Mediterranean Chicken & Egg Skillet
Diced chicken, kale, corn, and tomatoes cooked together in one skillet, then finished with a fried egg for a protein-packed breakfast or brunch. Ready in 15 minutes—no sides needed.
- Total time
- 15 min
- Servings
- 2
- Calories
- 342
- Protein
- 38g
Ingredients
- 8 oz diced chicken breast
- 2 tbsp olive oil
- 2 cups fresh kale, chopped
- 1 cup tomatoes (fresh or canned), diced
- ¾ cup corn (fresh or frozen)
- 2 whole eggs
Instructions
- 1
Heat oil in a 10-inch skillet over medium-high until shimmering, about 60 seconds.
- 2
Add diced chicken and cook, stirring occasionally, until no pink remains, 5–6 minutes.
- 3
Add kale, tomatoes, and corn; stir and cook until kale wilts and tomato releases juices, 3 minutes.
- 4
Create two small wells in the veggie mixture and crack one egg into each.
- 5
Cover with a lid (or foil) and cook until egg whites are set but yolks still jiggle, 2–3 minutes.
- 6
Season with salt and pepper. Serve straight from the skillet.
Tools you’ll need
- 10-inch skillet with a lid
- wooden spoon or silicone spatula
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