At my house, breakfast occasionally looks more like dinner.
This paleo breakfast bowl is low carb, nutrient dense, and will give you the energy you need to get through your morning. My fried egg is ugly, but it tastes good. And the garlicky tahini sauce gives it a kick to keep it from being dull.
- 1/2 cup shredded leftover rotisserie chicken
- 1/2 cup broccoli florets
- 1 cup kale
- 2 tbsp avocado oil
- 1 fried egg
- 1 tsp garlic salt
- Cracked pepper
Garlicky Tahini Sauce
- 1/3 cup sesame tahini
- 2 tbsp lemon juice
- 1 tbsp water
- 1 clove garlic, minced (or grated on a microplane)
- 1 tbsp fresh parsley, chopped
- salt and pepper
Heat avocado oil in a pan over medium heat. Add broccoli and cook until browned and softened. Add chicken and kale. Cook until the kale is wilted and the chicken is warmed through. Sprinkle with garlic salt and pepper to taste. Put in bowl and set aside.
In remaining oil (add a tad more if needed), fry an egg to desired doneness. Place on top of bowl. Drizzle with tahini sauce and serve.
For the tahini sauce:
Whisk ingredients in a bowl. You can adjust the amount of water depending on how thick or runny you prefer the sauce to be. Store leftovers in the fridge. I eat through this sauce pretty quickly, but it'd probably stay good in the fridge for about a week.