Chicken Potato Scramble
May 3, 2010 – 5:05 pmThis was a quick and easy use of some leftovers from last night’s roasted chicken. It’s full of protein, and if my skillet wasn’t so full, I would have thrown in some more veggies too. We’re trying to cut down on the processed carbs and foods this month to kick-start some healthier eating and weight loss for the spring and summer. This made enough for the two of us (Shaun was starving after skipping lunch thanks to an extra busy day at school) plus a bit for lunch tomorrow for me.
Chicken Potato Scramble
Serves 4
1 tbsp butter
1 leftover extra large baked potato, cut into bite-sized chunks
2-3 cups leftover chicken meat from one breast and one leg, cut into bite-sized chunks
6 large eggs, lightly beaten
kosher salt and black pepper
Melt the butter in a large skillet over medium heat. When it starts to foam and lightly brown, add the potatoes and season with salt and pepper. Cook for 2-3 minutes, stirring occasionally, until browned. Add the chicken and stir to combine. Cook for another 2-3 minutes to warm through. Push the potatoes and chicken to the sides and add the eggs. Season with salt and pepper. Gently scramble eggs, stirring into the potatoes and chicken as the curds form. Stir to allow the eggs to cook through on all sides. Serve hot.
