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A variety of chicken breakfast recipe dishes including Indian paratha, vegetable hash, breakfast burrito, air-fried chicken with waffles, and a quinoa bowl

Top 5 Chicken Breakfast Recipes in 2025

Discover the top 5 chicken breakfast recipes in 2025, healthy, high-protein, and egg-free options perfect for weight loss and busy mornings.
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Servings 4
Calories 370 kcal

Ingredients
  

1 cup Cooked chicken breast, diced or shredded

1 small Sweet potato, peeled and diced

½ cup Bell pepper, chopped

¼ cup Red onion, finely chopped

1 tbsp Olive oil

½ tsp Ground cumin

¼ tsp Smoked paprika

to taste — Salt and pepper

1 tbsp Fresh parsley, chopped (optional garnish)

Instructions
 

Prepare the Ingredients:

    Peel and dice the sweet potato. Chop the bell pepper and red onion. Dice or shred the cooked chicken breast.

      Parboil the Sweet Potato (Optional but Recommended):

        In a small pot, boil the diced sweet potatoes for 3–4 minutes until slightly tender. Drain and set aside.

          Heat the Pan:

            In a large skillet, heat 1 tbsp olive oil over medium heat until shimmering.

              Sauté the Vegetables:

                Add chopped onions and bell peppers to the skillet. Cook for 3–4 minutes until slightly softened.

                  Add Sweet Potatoes and Seasonings:

                    Toss in the parboiled sweet potatoes. Sprinkle with cumin, smoked paprika, salt, and pepper. Stir well and cook for another 5–6 minutes until everything starts to brown.

                      Add the Chicken:

                        Add the cooked chicken to the skillet. Stir to combine and cook for another 2–3 minutes until heated through and slightly crispy at the edges.

                          Garnish and Serve:

                            Remove from heat and sprinkle with chopped fresh parsley (optional). Serve hot with a side of avocado or toast if desired.

                              Notes

                              • Protein Tip:
                                Use rotisserie chicken or leftover grilled chicken for convenience. For a leaner option, go with boneless, skinless chicken breast.
                              • Make It Spicier:
                                Add a pinch of red chili flakes or a dash of hot sauce for extra heat.
                              • Vegetable Swaps:
                                You can substitute sweet potatoes with white potatoes, zucchini, or even cauliflower for a lower-carb version.
                              • Oil Alternatives:
                                Avocado oil or ghee can be used instead of olive oil for different flavor profiles or dietary preferences.
                              • Batch Cooking:
                                This recipe stores well in the fridge for up to 3 days. Simply reheat in a skillet or microwave. Great for meal prep!
                              • Serving Suggestions:
                                Serve with a side of sliced avocado, a dollop of Greek yogurt, or a drizzle of tahini for extra creaminess and nutrition.
                              • Vegan Adaptation:
                                Swap chicken for chickpeas or tofu for a plant-based version.
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