Mexican Chipotle Chicken Egg Bowl (Low-Carb)

Ingredients

• 1 lb chicken breast or thighs (diced)
• 2 tbsp chipotle in adobo (chopped)
• 1 tbsp adobo sauce (from the can)
• 1 tbsp olive oil
• 1/2 medium onion (diced)
• 3 cloves garlic (minced)
• 3 cups spinach
• 8 eggs
• 1 tbsp lime juice
• 1/2 tsp salt(optional)
• 1/4 tsp black pepper(optional)

Instructions

1. 1

   Heat olive oil in a skillet over medium-high heat. Add onion and cook 3–4 minutes until softened.

2. 2

   Add garlic for 30 seconds, then add chicken. Cook 6–8 minutes until browned and mostly cooked.

3. 3

   Stir in chipotle and adobo sauce. Simmer 3–4 minutes until thick and fragrant. Season with salt and lime juice.

4. 4

   In a separate pan, cook eggs to your preference (soft scramble or sunny-side). Keep them tender to avoid dryness.

5. 5

   Wilt spinach in the chicken skillet for 30–60 seconds, just to brighten and reduce volume.

6. 6

   Assemble bowls: spinach base, chipotle chicken, then eggs on top. Finish with a squeeze of lime.