Cook the Chicken: If you’re starting with raw chicken, season it with salt, pepper, and your favorite spices (garlic powder, paprika, and cumin work wonders). Warm a tablespoon of olive oil or butter in a skillet over medium heat. Once the oil is hot, cook the chicken breasts (or thighs) for about 5-7 minutes per side, or until golden brown and cooked through. If you’re using leftover chicken, simply chop it into bite-sized pieces.

Shred or Dice: Once the chicken is cooked, let it rest for a few minutes, then shred or dice it into small, bite-sized pieces. This makes it easier to mix with eggs or toss into a breakfast bowl.

Scramble the Eggs: In a separate pan, whisk 2-3 eggs with a pinch of salt and pepper. Heat a little butter or oil over medium heat, then pour in the eggs. Stir occasionally until they’re fluffy and fully cooked (about 3-4 minutes). For a twist, you can add a splash of milk or cream to make the eggs extra creamy.

Fried Eggs (Optional): If you prefer a runny yolk, you can fry an egg or two to top off your dish. Simply cook the eggs in a hot pan for about 2-3 minutes, until the whites are set but the yolks are still runny.

Layer the Ingredients: In your serving dish or on a plate, start by adding the chicken. Then, top with your scrambled or fried eggs. Add any cooked vegetables, such as sautéed spinach or bell peppers, for an extra nutritional boost.

Add Extras: This is where you can get creative! Add sliced avocado, a sprinkle of cheese, or a drizzle of salsa to enhance the flavor. For some extra crunch, try adding a handful of fresh herbs or toasted seeds.

Serving Ideas: Serve your chicken breakfast on its own, or pair it with whole-grain toast, a side of fruit, or a hearty breakfast grain like quinoa or brown rice. It's a flexible dish that pairs perfectly with whatever ingredients you have available!

Meal Prep Tip: If you’re prepping ahead, store the chicken and cooked eggs separately in airtight containers. When you’re ready to eat, simply reheat them and assemble your meal in minutes.