Prep the Chicken – Start by seasoning your chicken breasts with salt, pepper, and paprika. If you like a little extra kick, feel free to add a pinch of chili flakes or your favorite spice mix.

Sear the Chicken – Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once the oil is hot, add the chicken breasts and cook for about 5-7 minutes per side until they are golden brown and cooked through (internal temperature should reach 165°F).

Rest and Slice – Once cooked, remove the chicken from the skillet and let it rest for a couple of minutes. Then, slice it thinly against the grain. This helps it stay juicy and tender, while also making it perfect for topping your eggs or adding to a veggie bowl.

Sauté the Veggies – In the same skillet, add a bit more olive oil if necessary, and sauté your bell peppers, onions, and spinach. Cook for about 3-4 minutes until the veggies are softened but still vibrant in color.

Season the Veggies – Add a pinch of garlic powder, salt, and pepper to taste. If you like a bit of heat, now’s the time to sprinkle in some chili flakes or add a dash of hot sauce.

Whisk the Eggs – Crack the eggs into a bowl, add a pinch of salt and pepper, and whisk until well beaten.

Cook the Eggs – Push the sautéed veggies to one side of the skillet. On the empty side, pour the beaten eggs and let them sit for a few moments. Gently scramble them, stirring occasionally until they’re cooked to your preferred consistency. This should only take about 2-3 minutes.

Layer It All Together – Once the eggs are scrambled and the veggies are perfectly sautéed, it’s time to assemble. Place a generous portion of scrambled eggs on a plate, top with sliced chicken, and then add the sautéed veggies on top.

Add the Finishing Touches – For extra creaminess and flavor, slice up avocado and place it on top of your dish. You can also sprinkle on some shredded cheese and fresh herbs like parsley or cilantro for a burst of freshness.