YOUR SOLIN GENERATED RECIPE
Chicken and Vegetable Egg Scramble with Crispy Sweet Potato Hash
Enjoy this savory breakfast that pairs lean chicken breast with fluffy scrambled eggs and colorful sautéed vegetables, alongside a crispy, golden sweet potato hash. Perfectly balanced with an Asian-inspired twist and hints of fresh cilantro, this dish awakens your senses and fuels your morning.
INGREDIENTS
3.5 oz Chicken Breast
2 Large Eggs
1 medium Sweet Potato
1/2 cup diced Red Bell Pepper
1 cup Spinach
2 tbsp diced Yellow Onion
2 tbsp Olive Oil
2 tbsp Fresh Cilantro (chopped)
1 tsp Soy Sauce
PREPARATION
Peel and dice the sweet potato into small cubes. Rinse and dice the red bell pepper, chop the spinach roughly, and dice the yellow onion.
Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Once hot, add the sweet potato cubes, a pinch of salt, and pepper. Cook, stirring occasionally, until they are golden and tender (about 10-12 minutes).
Meanwhile, dice the chicken breast into small bite-sized pieces. Season lightly with salt and a dash of soy sauce for an Asian twist.
In another pan or after removing the sweet potato hash, add the remaining olive oil and sauté the diced onion and red bell pepper for 2-3 minutes until they start to soften.
Add the chicken pieces to the pan and cook until they are no longer pink in the center (about 4-5 minutes). Stir in the spinach and let it wilt.
Beat the eggs in a bowl. Pour them into the pan with the chicken and vegetables, stirring gently to create soft scramble as the eggs cook through.
Once the eggs are softly set but still creamy, drizzle with 1 teaspoon of soy sauce and mix in chopped cilantro.
Serve the savory chicken and vegetable egg scramble alongside the crispy sweet potato hash. Enjoy your hearty breakfast!