Mexican Chicken and Egg


What I love about this dish is it is great for breakfast, lunch or dinner. When I cook chicken I always make extra so when using leftover chicken I can make this in minutes. 


2 Small Organic Corn Tortilla (optional)

3 oz. Sliced Chicken Breast

2 Eggs

1/2 Avocado - Diced

2 Tblsp. Salsa

1 Tblsp Cilantro Chopped (optional)

Juice From 1/4 Lime (optional)


Poach or fry eggs. Warm tortilla (if going grain free just skip this). Arrange chicken slices on top of tortilla. Put the cooked eggs on top of chicken. Top with salsa and avocado. Cilantro and lime juice  sprinkled on top adds great flavor too