Chicken Steak with Sautéed Veggies

Gluten Free


  • 2 chicken breasts, sliced in half (you should have 4 thinly sliced chicken breasts)
  • 1 head of broccoli, chopped
  • 2 medium carrots, sliced
  • 4 eggs
  • 2 cups fresh spinach
  • avocado (optional)
  • grass-fed organic butter
  • sea salt & cracked black pepper
  • paprika


Step 1 – Wash the sliced chicken breasts and pat dry with a paper towel, lightly season with salt, pepper and paprika.

Step 2 – Pre-heat the oven to 400˚F.

Step 3 – Heat a pan or skillet on medium-high with some butter and add the chicken to the pan and sear the chicken on both sides.

Step 4 – Add the chicken to a cooking sheet and put into the oven.

Step 5 – In the pan or skillet add more butter with a little salt, add carrots and broccoli and sauté on medium heat for 5 minutes. In the last-minute add the spinach and cook for 30 seconds.

Step 6 – Once veggies are cooked at to a plate.

Step 7 – Add eggs to the pan and fry on low heat until cooked to your desire.

Step 8 – Take chicken out of the oven, plate with veggies and add the egg on top of the chicken steak.

Step 9 – Slice avocado and add to plate.