This quick and tasty Paleo casserole recipe combines sautéed chicken, eggs and vegetables together with Tex-Mex spices like cumin and chili powder. This Paleo recipe can easily be modified to be vegetarian by leaving out the chicken. You could also replace the chicken with steak, turkey, sausage, lamb, or any type of meat of your choice. Feel free to add other spices like chipotle seasoning to your taste as well.
Heat a large sauté pan over medium-high heat and add 1 TB coconut oil or other cooking oil of your choice when hot. Season chicken breasts with sea salt and pepper if desired and sauté for 10-15 minutes, turning once or twice until fully cooked. Chop into bite-size pieces.
Heat coconut oil in a medium skillet over medium-high heat.
Meanwhile, break eggs into a small bowl. Add cumin, chili powder, sea salt, and water. Scramble with a fork until fully combined.
Add onions, bell peppers, and jalapeno to the hot skillet. Saute 3-5 minutes, or until slightly softened.
Add eggs and pre-cooked chicken, and cook while continuously stirring until eggs are light and fluffy.
Remove from heat. Stir in tomatoes, and top with fresh cilantro to serve.
2 servings
1/2
- Amount per serving
- Calories594
- % Daily Value *
- Total Fat 32g42%
- Saturated Fat 18g90%
- Trans Fat 0g
- Cholesterol 512mg171%
- Sodium 740mg33%
- Total Carbohydrate 8g3%
- Dietary Fiber 3g11%
- Total Sugars 4g
- Protein 65g
- Vitamin A 32mcg4%
- Vitamin C 236mg263%
- Calcium 10mg1%
- Iron 26mg145%
- Potassium 850mg19%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Heat a large sauté pan over medium-high heat and add 1 TB coconut oil or other cooking oil of your choice when hot. Season chicken breasts with sea salt and pepper if desired and sauté for 10-15 minutes, turning once or twice until fully cooked. Chop into bite-size pieces.
Heat coconut oil in a medium skillet over medium-high heat.
Meanwhile, break eggs into a small bowl. Add cumin, chili powder, sea salt, and water. Scramble with a fork until fully combined.
Add onions, bell peppers, and jalapeno to the hot skillet. Saute 3-5 minutes, or until slightly softened.
Add eggs and pre-cooked chicken, and cook while continuously stirring until eggs are light and fluffy.
Remove from heat. Stir in tomatoes, and top with fresh cilantro to serve.
