Savory Herb-Infused Chicken and Spinach Scramble

A delicious, protein-rich scramble combining tender grilled chicken, nutritious spinach, and creamy feta for a satisfying meal.

⏱️ Cooking Time: 15 minutes | 🍽️ Servings: 1

Instructions

1. 1.
   Begin by preparing the chicken breast. Make sure it's grilled to perfection, exhibiting grill marks and a golden hue across the surface. Dice it into bite-sized pieces to ensure even distribution in the scramble. If it’s cooled, gently reheat it in a pan over low heat before adding to the eggs.
2. 2.
   Crack the eggs into a bowl, seasoning with a pinch of salt and pepper if desired. Whisk until well combined, ensuring the yolks and whites are fully incorporated. This will result in a fluffier scramble. If the mixture looks too thick, add a splash of water or milk for a creamier texture.
3. 3.
   Heat the olive oil in a non-stick skillet over medium heat. Add the diced chicken, sautéeing for about 2 minutes until it's warmed through and slightly crisped around the edges. This enhances the flavor and adds texture to the dish.
4. 4.
   Reduce the heat to medium-low and pour the beaten eggs into the skillet. Allow the mixture to set at the edges, then gently stir with a spatula, pushing the eggs from the outer edge toward the center. Keep the movement gentle to create soft, creamy curds.
5. 5.
   As the eggs begin to solidify but are still slightly runny, add the baby spinach and feta cheese. Continue to cook, folding the eggs over the greens and cheese, until the spinach wilts and the eggs are cooked to your desired consistency. Aim for a rich, velvety texture without overcooking.
6. 6.
   Taste and adjust the seasoning if necessary before serving hot. The finished scramble should be soft, with the cheese slightly melted and the spinach vibrant green. If the eggs start to dry out, remove from heat immediately and serve.