Chicken Breakfast Stir-Fry with Avocado and Almonds

Servings 2 servings


  • 3 tablespoons coconut oil
  • 1 cup broccoli florets
  • 2 cups spinach leaves
  • 2 teaspoons chili powder
  • 1/2 tablespoon smoked paprika
  • 2 cloves garlic minced
  • 1 cup onion chopped
  • 1 pound chicken breast cooked and cubed
  • sea salt and freshly ground black pepper to taste
  • 1/2 cup almonds chopped
  • 1 large avocado sliced


  • In a large skillet, over medium-high heat, add coconut oil.
  • Add broccoli, spinach, chili powder, smoked paprika, garlic cloves and onion and sauté for 5 minutes, or until soft. To the vegetable mixture, add chicken and salt and pepper.
  • Cook for 10 minutes, until heated through. Serve with chopped almonds and avocados.
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