Chop the onion.
Wash and cut the chili into thin strips.
Brown them in a frying pan with a drizzle of olive oil for 5 minutes.
Beat the eggs with the juice of half a lemon, salt and pepper.
Pour the eggs into a frying pan and add the spring onion and chilli and cook to the desired level of doneness.
Serve with a few salad leaves, the chicken breast, and a crunchy gluten-free Sigdal oats.