Garlic Chicken and Pepper Scramble

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20 minTotal time
easyDifficulty
350kcal / serving

Ingredients

Ingredient substitutions

  • chicken breast Diced turkey breast
  • cherry tomatoes An equal amount of chopped ripe tomato
  • fresh basil or parsley Chopped fresh chives

Nutrition per serving

Estimated values for 1 serving, 350 kcal

Protein29 g
Carbohydrates9 g
Fat22 g

Fiber 2 g · Sugar 4 g · Sodium 420 mg

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This vibrant dish combines tender chicken with a medley of colorful peppers and juicy tomatoes, all brought together in a savory garlic-infused egg scramble. Perfect for a hearty breakfast or a light dinner.

Main Dish

Steps

  1. Heat olive oil in a non-stick skillet over medium heat.
  2. Add the diced chicken and cook for about 5-7 minutes until browned and cooked through.
  3. Stir in the minced garlic and cook for an additional minute until fragrant.
  4. Add the chopped bell peppers and cherry tomatoes, cooking until the peppers are tender, about 3-4 minutes.
  5. In a bowl, whisk the eggs with salt and pepper, then pour them into the skillet.
  6. Cook, stirring gently, until the eggs are scrambled and fully cooked, about 2-3 minutes.
  7. Remove from heat, garnish with fresh herbs if desired, and serve warm.

Tips for Garlic Chicken and Pepper Scramble

  • Cut the chicken and peppers into similarly sized pieces so they cook evenly.
  • A broad non-stick skillet gives the eggs room to set softly; a narrow pan can make them clump.
  • Take the pan off the heat while the eggs still look slightly glossy; residual heat will finish them without drying them out.

Drink pairing

A crisp, dry rosé
Its fresh fruit notes complement the tomatoes and peppers, while its acidity balances the savory chicken and eggs.

0% option: Sparkling water with a squeeze of lemon

Storage

Refrigerate leftovers within 2 hours in a covered container and use within 3–4 days. Reheat until steaming hot; the eggs may become firmer.

Frequently asked questions

How can I tell when the chicken is cooked through?
Cut the largest piece open: it should be opaque throughout, with no raw-looking center.

Why did my scramble turn watery?
Tomatoes release liquid as they cook. If the pan looks wet before adding the eggs, let the liquid cook off so the scramble can set.

Can I prepare anything ahead?
Chop the peppers and halve the tomatoes ahead, then refrigerate them covered. For the best texture, cook the scramble just before serving.
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