NUTRITION

SERVINGS

INGREDIENTS

1 medium Sweet Potato (114g)

1 medium Yellow Onion (110g)

150 grams Chicken Breast

1 tablespoon Olive Oil

1 teaspoon Paprika

Pinch of Salt

Pinch of Black Pepper

PREPARATION

• 1

  Preheat your oven to 425°F (220°C).

• 2

  Peel the sweet potato (if preferred) and cut it into small, bite-sized cubes.

• 3

  Thinly slice the yellow onion for even caramelization.

• 4

  In a bowl, toss the sweet potato cubes with half the olive oil, paprika, salt, and pepper until evenly coated.

• 5

  Spread the sweet potato cubes on a rimmed baking sheet lined with parchment paper. Roast in the preheated oven for about 20-25 minutes, stirring halfway through, until crispy and tender.

• 6

  While the sweet potatoes roast, heat the remaining olive oil in a skillet over medium heat. Add the sliced onions and a pinch of salt, cooking slowly for 10-12 minutes until they become deeply caramelized. Stir occasionally to prevent burning.

• 7

  Season the chicken breast lightly with salt and pepper. In a separate nonstick pan, over medium-high heat, cook the chicken breast for about 5-6 minutes per side or until fully cooked and nicely browned. Once done, slice the chicken into strips or bite-sized pieces.

• 8

  Once all components are ready, combine the roasted sweet potato cubes, caramelized onions, and sliced chicken breast. Toss gently to mix the flavors.

• 9

  Serve warm, and enjoy your flavorful, protein-packed hash that works beautifully for breakfast, lunch, or dinner.