30-Minute Keto Ground Chicken and Egg Skillet
A protein-packed one-pan meal featuring seasoned ground chicken with charred poblano peppers, fresh avocado, and eggs cooked to perfection under melted provolone cheese. This low-carb skillet delivers bold flavors with minimal cleanup, making it ideal for busy weeknight dinners or weekend brunch. The combination of smoky peppers, creamy avocado, and runny eggs creates satisfying textures that keep you full while staying keto-friendly.
Ingredients
- 2 teaspoon olive oil
- 2 ½ ounce poblano peppers, choppedbell peppers1:1milder heat
less smoky flavor
- 6 ounce ground chicken, raw
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ¼ teaspoon onion powder
- ¼ teaspoon mustard powder
- ⅛ teaspoon paprika
- 4 ounce avocado, chopped
- 3 large eggs, raw
- 2 slice provolone cheese, each 3/4 ounce, cut in half
Instructions
- 1
Heat olive oil in a pan over medium heat and add chopped poblano peppers
- 2
Cover pan and cook peppers until bright green and starting to char
- 3
Stir in ground chicken with all seasonings
- 4
Break up chicken with spoon and cook until crumbled and browned throughout
- 5
Reduce heat to low when chicken is cooked through
- 6
Chop avocado and gently fold into pan without mashing
- 7
Turn heat up slightly but not past medium
- 8
Crack eggs over the top of ingredients
- 9
Cut cheese slices in half and layer on top with eggs
- 10
Cover pan and cook eggs to desired doneness
Tips
Cook eggs over-medium for the best texture with slightly runny yolks that mix with the other ingredients
Don't mash the avocado when folding it in to maintain creamy chunks throughout the dish
Good to Know
Refrigerate up to 3 days in airtight container
Can prep ingredients up to 1 day ahead, cook fresh for best texture
Serve immediately while eggs are warm and cheese is melted
Common Mistakes
Keep heat at medium or below to avoid burning cheese
Don't overcook eggs to maintain creamy yolks
Substitutions
FAQ
Can I meal prep this skillet?
Yes, but cook eggs slightly underdone as they'll continue cooking when reheated. Store components separately if possible for best texture.
What if I don't have poblano peppers?
Bell peppers work well for milder flavor, or use jalapeños for more heat. Adjust quantity based on your spice preference.
How long does this keep in the fridge?
Properly stored, this will keep for 3 days refrigerated. Reheat gently to avoid overcooking the eggs further.