Sep 05 2026
Restaurants›Fitlife Foods›Chicken Chorizo Scramble Recipe

Chicken Chorizo Scramble Recipe

Inspired by Fitlife Foods
Time30m
Serves2

Gluten Free, Carb Smart450 Calories

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Ingredients

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Protein & Main

Vegetables & Herbs

Dairy & Fats

Seasoning & Finishes

Method

Prepare Protein & Veg

  1. 1

    Dice and season chicken

    Cut the chicken breast into small 1/2-inch cubes. Toss the cubes with 1/4 tsp kosher salt, 1/8 tsp black pepper and the 0.25 tsp ground cumin to lightly season.

  2. 2

    Preheat pan

    Heat a large nonstick skillet over medium-high heat until hot (about 2 minutes). Add 2 tsp olive oil and 1 tsp butter and swirl to coat the pan.

  3. 3

    Cook chorizo

    Add the 4 oz chorizo (removed from casing) to the hot skillet. Break it apart with a spatula and cook 3–4 minutes until browned and fragrant and most fat has rendered. Using a slotted spoon, transfer the chorizo to a bowl, leaving most of the rendered fat in the pan.

  4. 4

    Cook chicken

    Add the seasoned chicken cubes to the same skillet. Spread into a single layer and let cook undisturbed 2 minutes to brown, then stir and cook another 2–3 minutes until cooked through (internal temperature 165°F / 74°C) and lightly golden. Transfer chicken to the bowl with chorizo.

  5. 5

    Sauté aromatics & pepper

    If pan is dry, add the remaining 1 tsp olive oil. Add the diced 1/2 cup onion and 1/2 cup red bell pepper to the skillet. Sauté over medium heat 3–4 minutes until softened and translucent, stirring occasionally.

  6. 6

    Wilt spinach & combine

    Add the 1 cup chopped spinach to the skillet and cook 1–2 minutes until wilted. Return the cooked chicken and chorizo to the pan and stir to combine. Taste and adjust seasoning, adding another pinch of salt or pepper if needed.

Make the Scrambled Eggs

  1. 7

    Beat eggs

    In a medium bowl whisk together 4 large eggs, 2 tbsp milk (if using), remaining 1/4 tsp salt, 1/8 tsp black pepper, 1/4 tsp smoked paprika and 1/8 tsp crushed red pepper flakes (if using). Whisk until mixture is uniform and slightly frothy.

  2. 8

    Cook eggs with filling

    Reduce heat to medium-low. Push the meat and veg mixture to one side of the skillet or transfer briefly to a warm plate so the pan surface is mostly clear. Add a small pat of butter (if desired) and pour the beaten eggs into the skillet. Let eggs sit undisturbed 15–20 seconds, then gently stir with a spatula, forming soft curds. After eggs are about half-cooked (still slightly runny), fold the chicken-chorizo-vegetable mixture back into the eggs and continue to cook 30–60 seconds more until eggs reach desired doneness. Remove from heat — residual heat will finish them.

  3. 9

    Add cheese & herbs

    Sprinkle the 1/4 cup shredded cheddar and 2 tbsp chopped cilantro over the scramble, gently folding once to melt the cheese and distribute the herbs.

  4. 10

    Finish & serve

    Taste and adjust seasoning with salt and pepper. Divide the scramble between plates (or one plate) and garnish with sliced scallions and a lime wedge. Squeeze a little lime over each portion before eating.

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