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Season the chicken with the garlic powder, thyme, salt and pepper. Heat the oil in a pan over medium and brown the chicken from both sides, about 8 minutes each. Remove the chicken from the pan and shred it with two forks. Set aside. Alternatively, season 1/3 cup of shredded chicken per serving (6 servings: 2 cups, weighing about 1/2 lb or 225g). Add the chopped onion to the pan and saute for about 3 minutes. Add the minced garlic, finely chopped sun-dried tomatoes and shredded chicken to the pan. Stir well and let cook for a minute or two. Ensure the chicken is cooked through. Beat the eggs and season them with salt and pepper. Pour the eggs over the chicken and tomato mix. Top with the grated cheese. Finish cooking in the oven, about 12 to 15 minutes. Sprinkle with some fresh basil and enjoy! # Meal Prep Tip You can store the dish in an airtight container for 3 days in the fridge. Reheat in the microwave or in the oven.
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