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Chef Samantha

AIP Veggie Breakfast Skillet

This one-pan AIP breakfast skillet is packed with colorful veggies and protein, making it the perfect quick and customizable morning meal. Great for meal prep or using up leftovers.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Breakfast, One-Pan Meal
Cuisine: AIP, Paleo
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 zucchini, chopped
  • 0.5 cup chopped spinach
  • 0.25 cup shredded cooked chicken
  • 0.25 small red onion, sliced
  • 0.25 cup shredded carrots
  • 1 tbsp coconut oil
  • sea salt, to taste
  • garlic powder, to taste
  • dried thyme, to taste

Equipment

  • large skillet
  • cutting board
  • knife
  • spatula

Method
 

  1. Heat coconut oil in a large skillet over medium heat.
  2. Add onion and carrots. Sauté for about 3 minutes until they begin to soften.
  3. Add zucchini, spinach, and cooked chicken. Continue cooking for 5–7 minutes until tender.
  4. Season with salt, garlic powder, and thyme to taste. Serve hot.

Notes

Customize this skillet with whatever AIP-friendly veggies you have on hand, like mushrooms, kale, or butternut squash. Add shredded turkey, beef, or even leftover AIP sausage patties. It stores well in the fridge for 2–3 days and reheats beautifully in a pan or toaster oven.