Cut chicken breast in half lengthwise, then thinly slice crosswise.
Heat oil in a large nonstick skillet over medium heat. Add the chicken and green onion and cook 3 4 minutes until chicken is no longer pink. Add the eggs and cook until firm.
Meanwhile, place the mushroom caps, ribbed side up, on a foil-lined baking sheet. Sprinkle with salt, pepper and herbs and broil for about 7 minutes, turning once, until slightly soft and dark in color.
Remove mushroom caps from oven and spoon egg mixture into them. Optional: add freshly diced tomatoes or red bell pepper to increase your veggies for the day. Top with cheese and broil for 1 minute until melted.
Approx. Nutrition per serving (1boat): 165 kcal; 10g Fat; 15g protein