A high-protein, low-carb breakfast combining spiced chicken, creamy avocado, and sunny-side-up eggs — perfect for a keto lifestyle.

Scale

2 boneless chicken breasts, thinly sliced

2 tsp paprika

1 tsp garlic powder

1 tsp onion powder

Salt & pepper to taste

1 tbsp olive oil

2 large eggs

1 ripe avocado, halved and sliced

Optional: chili flakes, lemon juice for extra zing

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1. Pat chicken dry, then season with paprika, garlic powder, onion powder, salt, and pepper.

2. Heat olive oil in skillet over medium-high heat.

3. Sear chicken for 3–4 minutes on each side until golden and cooked.

4. Fry eggs sunny-side-up in the same skillet.

5. Season eggs with salt, pepper, and optional chili flakes.

6. Slice avocado and plate with cooked chicken and eggs.

7. Add a squeeze of lemon juice and serve immediately.

Use a meat thermometer to ensure chicken reaches 165°F.

Add chili flakes for extra heat.

Store chicken and eggs separately for up to 3 days.

Slice avocado fresh to avoid browning.