Grilled Chicken and Scrambled Eggs with Whole Grain Toast
Lean grilled chicken breast paired with fluffy scrambled eggs, whole wheat toast, and fresh blueberries for a high-protein breakfast
Grilled Chicken and Scrambled Eggs with Whole Grain Toast is a breakfast recipe ready in about 25 minutes. Each serving has approximately 987 kcal, 59g protein, 84g carbs, 46g fat. It fits a high-protein diet.
Preheat grill or skillet to medium-high heat
Season the chicken breast with salt and pepper, then grill until cooked through (internal temperature 165°F), about 6-7 minutes per side
Let the grilled chicken rest for 2-3 minutes, then slice if desired
In a non-stick pan, whisk the eggs with a pinch of salt and pepper
Cook the eggs over medium heat, stirring gently until fluffy and set, about 3-4 minutes
Toast the whole wheat bread until golden brown
Arrange all components on a plate and serve with fresh blueberries on the side
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