Pat the chicken strips dry with a paper towel. Season generously with salt and pepper.
Heat a tablespoon of oil in a pan over medium-high heat.
Add the chicken strips and cook for 5-7 minutes, flipping occasionally, until golden brown and cooked through.
If using, add the diced onion to the pan with the chicken and cook for another 2-3 minutes until softened.
In a small bowl, whisk together the eggs and milk/cream. Pour the egg mixture over the chicken in the pan.
Sprinkle the grated cheese over the egg and chicken mixture.
Reduce heat to low, cover the pan, and cook for 3-5 minutes, or until the eggs are set to your liking.
While the eggs are setting, arrange the lettuce leaves and tomato slices on a plate.
Carefully slide the chicken and egg mixture onto the plate next to the salad.
Serve immediately and enjoy your low-carb victory!
💡 Pro Tips:🔥 Make sure your pan is hot before adding the chicken for a lovely sear!🍳 Don't overcook the eggs – a slightly runny yolk is delicious mixed with the chicken!🧀 Any cheese works here, but cheddar or mozzarella melt beautifully.🌿 Feeling fancy? If you happen to have any dried herbs (like dill or parsley), a pinch sprinkled over the end makes this dish sing! 🎤
