Chicken Corn Egg Pan
Chicken Corn Egg Pan is a practical breakfast recipe with about 355 calories and 32g protein per serving.
Calories
355
Protein
32g
Total Time
31 min
Difficulty
Easy
Ingredients
- 1180 g Chicken breast
- 21 cup Cooked jasmine rice
- 31 cup Shiitake mushrooms
- 41 tsp Minced garlic
- 52 tsp ซีอิ๊วขาวหรือโชยุ
- 61/2 tsp Black pepper
- 71 tsp Olive oil
Instructions
- 1
Grill or bake until cooked through and lightly browned.
- 2
Stir-fry the ingredients over medium heat until cooked and evenly coated.
- 3
Prepare this step carefully, keeping seasoning light so the chicken corn egg pan stays balanced.
- 4
Grill or bake until cooked through and lightly browned.
- 5
Plate the chicken corn egg pan and serve with vegetables or a light sauce as needed.
💡Tips
- •Measure oil, sauces, rice, and noodles if you want tighter calorie control.
- •Add extra vegetables when you want more volume without adding many calories.
Frequently Asked Questions
How many calories are in chicken corn egg pan?
Chicken Corn Egg Pan has about 355 calories, 32g protein, 46g carbs, and 5g fat per serving.
Is chicken corn egg pan good for meal prep?
Yes. Chicken Corn Egg Pan works for meal prep when you keep sauces separate and portion the rice, noodles, or other carb base consistently.