Chicken Chorizo Breakfast Skillet

Servings: 2
Calories: 556.8kcal/2329.6kJ (per serving)
Fat: 44.4g (per serving)
Carbs: 2.6g (per serving)
Protein: 35.4g (per serving)

About

Meat lovers will love this hearty recipe for their morning. Chunks of chicken breast are combined with crumbly, spicy Spanish chorizo as well as scrambled egg. Of course, some melted cheese is needed to act as the binder in this meal. Keep in mind that this is a high-protein skillet and should be considered when planning the rest of your keto meals for the day.

Ingredients

3 large raw egg
½ tablespoon whipping cream, extra heavy/gourmet, not whipped
⅛ teaspoon salt
⅛ teaspoon black pepper, ground
½ tablespoon butter, unsalted
4 oz chicken breast boneless skinless raw
⅛ teaspoon salt
⅛ teaspoon black pepper, ground
⅛ teaspoon onion powder
⅛ teaspoon garlic, powder
⅛ teaspoon paprika
2 teaspoon olive oil
3 ounce ground chorizo by quijote
¼ cup, grated mexican blend cheese

Instructions

In a bowl, whisk together the raw eggs, cream, salt, and pepper. Melt the butter in a wide pan over low heat and stir in the eggs. Heat the eggs over medium-low heat while continually stirring until the eggs are scrambled. You may slightly undercook your eggs since they are returned to the hot pan later.
Set the scrambled eggs aside and return the pan to the stove. Cube your chicken and toss the cubes in a mixing bowl with the salt, pepper, onion powder, garlic powder, and paprika.
Heat the olive oil in the pan over medium-high heat and place in the seasoned chicken. Cook the chicken until all sides are cooked but not completely cooked through just yet.
Reduce the stove heat to medium and add in the ground chorizo. Toss and break up the chorizo until the chorizo is browned and crumbly and the chicken is now fully cooked through.
Reduce the stove heat to low and stir in the scrambled eggs with the shredded cheese. Stir and cook until the eggs are hot again and the cheese has melted.