Chicken and Egg Breakfast Bowl
A hearty, protein-packed breakfast bowl loaded with tender seasoned chicken, fluffy scrambled eggs, and crispy roasted potatoes. Topped with melted cheese and fresh avocado, this bowl brings diner-style satisfaction to your morning table in under 40 minutes.
For 4 servings
- prep · ~5 min
Preheat the oven and season the potatoes.
1.Preheat oven to 425°F (220°C).2.Toss diced potatoes with olive oil, garlic powder, smoked paprika, black pepper, and a pinch of salt on a baking sheet.3.Spread potatoes in a single layer.TIPDry the potato cubes with a kitchen towel before tossing — drier potatoes get crispier edges. - roast · ~22 min
Roast the potatoes.
Roast potatoes for 20-22 minutes, flipping halfway through, until golden brown and fork-tender.
- prep · ~2 min
Season the chicken pieces.
1.In a bowl, toss chicken pieces with onion powder, cumin powder, and a pinch of salt and black pepper.2.Mix well to coat evenly. - saute · ~8 min
Cook the chicken.
Heat 1 tablespoon oil in a nonstick skillet over medium-high heat. Add seasoned chicken and cook for 6-8 minutes, stirring occasionally, until golden on the outside and no longer pink inside (165°F internal). Transfer to a plate and cover to keep warm.
TIPDon't crowd the pan — leave space between pieces so the chicken sears instead of steaming. - saute · ~3 min
Scramble the eggs.
Wipe the skillet clean, reduce heat to medium-low, and melt the butter. Pour in beaten eggs. Let them set for 30 seconds, then gently push with a spatula to form soft curds. Cook until just set but still creamy, about 2-3 minutes. Remove from heat.
TIPRemove eggs from the heat when they look slightly underdone — carryover cooking will finish them perfectly without drying out. - assemble · ~3 min
Assemble the bowls.
1.Divide roasted potatoes evenly among 4 bowls.2.Top with cooked chicken, scrambled eggs, and shredded cheddar cheese.3.Add sliced avocado and halved cherry tomatoes on the side.4.Drizzle with hot sauce if desired. - serve
Serve immediately while warm.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Par-boil the diced potatoes for 3 minutes, then drain and shake in the colander to rough up the edges before roasting for extra crunch.
- 2Let the scrambled eggs rest in the pan off heat for 30 seconds after cooking — residual steam keeps them tender.
- 3Cube the chicken into even bite-sized pieces so they cook at the same rate and stay juicy.
- 4If making ahead, store components separately and assemble just before serving to keep the potatoes crispy.
- 5Warm the bowls in the oven for 2 minutes before assembling — this keeps the entire dish hot longer.
Adapt it for your goals.
Low-carb
Swap the potatoes for roasted cauliflower florets or zucchini cubes to drop the carb count while keeping the bowl hearty and satisfying.
vegetarianVegetarian
Replace chicken with 400g extra-firm tofu, pressed and cubed, seasoned the same way and pan-fried until golden — ideal for plant-based mornings.
southwestSouthwest
Add ½ cup canned black beans (rinsed), 2 tbsp pickled jalapeños, and a dollop of sour cream to give the bowl a Tex-Mex twist.
Why this is on our healthy list.
Lean Muscle Support
Chicken breast and eggs provide high-quality complete protein, supporting muscle repair and satiety through the morning.
Heart-Healthy Fats
Avocado contributes monounsaturated fats and potassium, which can help support healthy blood pressure levels.
Rich in Vitamin C
Cherry tomatoes add a fresh burst of vitamin C and lycopene, an antioxidant linked to cellular health.
Frequently asked questions
Yes. Skip the seasoning step and simply warm shredded rotisserie chicken in the skillet for 2 minutes before assembling.
