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8 ounces baby potatoes, quartered
2 tablespoons olive oil, divided
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
12 ounces Soules Kitchen Sweet & Spicy BBQ Chicken Strips, frozen
1 small red bell pepper, chopped, or 1/2 cup packaged chopped bell peppers
1/2 small yellow onion, chopped, or 1/2 cup packaged chopped yellow onions
6 eggs, lightly beaten
1 cup guacamole
1/4 cup barbecue sauce
1 tablespoon chopped fresh parsley
Preheat oven to 425°F. Toss potatoes and 1 tablespoon olive oil together in a large bowl until coated. Season with salt and pepper. Arrange potatoes and chicken in a single layer on a rimmed baking sheet. Bake, flipping halfway through, until potatoes are tender and chicken is fully heated through, about 30 minutes. Set aside.
Heat remaining oil in a large skillet over medium heat. Add bell pepper and onion and cook, stirring occasionally until tender, about 2 minutes. Stir in eggs and scramble, stirring constantly until just set, about 30 seconds. Remove from heat.
Stir in cooked chicken and potato mixture. Top with guacamole, barbecue sauce and parsley. Serve and enjoy.
Tip: Packaged chopped bell peppers and chopped yellow onions can usually be found in the produce aisle of your local grocer.
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