Egg and Just Bare Chicken Breast Breakfast Sandwich on Toasted English Muffin with Greek Yogurt and Sweet Potato Hash

This is an example of a meal that Solin would create to include in your personalized meal plan.

Egg and Just Bare Chicken Breast Breakfast Sandwich on Toasted English Muffin with Greek Yogurt and Sweet Potato Hash

YOUR SOLIN GENERATED RECIPE

Egg and Just Bare Chicken Breast Breakfast Sandwich on Toasted English Muffin with Greek Yogurt and Sweet Potato Hash

Savor a heartwarming breakfast that combines a toasted English muffin layered with a perfectly cooked egg, tender Just Bare chicken breast, and a melty slice of cheddar cheese. Served with a creamy Greek yogurt dip enriched with a hint of avocado and accompanied by a flavorful sweet potato hash, this plate offers a balanced, comforting start reminiscent of home-cooked meals.

Try 3 days free, then $12.99 / mo.

NUTRITION

706kcal
Protein
33g
Fat
32g
Carbs
72.6g

SERVINGS

1 serving

INGREDIENTS

1 large Egg

1 ounce Just Bare Chicken Breast

1 Toasted English Muffin

1 slice Cheddar Cheese

1/4 cup Nonfat Plain Greek Yogurt

200 grams Sweet Potato, diced

2 teaspoons Olive Oil

1/4 portion Avocado (sliced)

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F for the sweet potato hash.

  • 2

    Toss the diced sweet potato in olive oil, a pinch of salt, and your favorite herbs. Spread them on a baking sheet and roast for 20-25 minutes until tender and lightly caramelized.

  • 3

    While the sweet potatoes roast, season the 1 ounce Just Bare chicken breast lightly with salt and pepper. Sear it in a non-stick skillet over medium heat until fully cooked, about 3-4 minutes per side, then slice thinly.

  • 4

    Toast the English muffin until golden. Meanwhile, in the skillet, cook the egg to your liking (sunny side up or over easy works well).

  • 5

    Layer the toasted muffin with the cooked chicken, the egg, and top with a slice of cheddar cheese so it lightly melts from the egg's heat.

  • 6

    In a small bowl, mix the nonfat Greek yogurt with sliced avocado, a dash of salt and pepper, and a squeeze of lemon if desired, to create a creamy dip.

  • 7

    Assemble your plate with the breakfast sandwich, a side of sweet potato hash, and a serving of the avocado Greek yogurt dip. Enjoy a comforting breakfast that brings memories of home-cooked meals.

Egg and Just Bare Chicken Breast Breakfast Sandwich on Toasted English Muffin with Greek Yogurt and Sweet Potato Hash

This is an example of a meal that Solin would create to include in your personalized meal plan.

Egg and Just Bare Chicken Breast Breakfast Sandwich on Toasted English Muffin with Greek Yogurt and Sweet Potato Hash

YOUR SOLIN GENERATED RECIPE

Egg and Just Bare Chicken Breast Breakfast Sandwich on Toasted English Muffin with Greek Yogurt and Sweet Potato Hash

Savor a heartwarming breakfast that combines a toasted English muffin layered with a perfectly cooked egg, tender Just Bare chicken breast, and a melty slice of cheddar cheese. Served with a creamy Greek yogurt dip enriched with a hint of avocado and accompanied by a flavorful sweet potato hash, this plate offers a balanced, comforting start reminiscent of home-cooked meals.

NUTRITION

706kcal
Protein
33g
Fat
32g
Carbs
72.6g

SERVINGS

1 serving

INGREDIENTS

1 large Egg

1 ounce Just Bare Chicken Breast

1 Toasted English Muffin

1 slice Cheddar Cheese

1/4 cup Nonfat Plain Greek Yogurt

200 grams Sweet Potato, diced

2 teaspoons Olive Oil

1/4 portion Avocado (sliced)

PREPARATION

  • 1

    Preheat your oven to 425°F for the sweet potato hash.

  • 2

    Toss the diced sweet potato in olive oil, a pinch of salt, and your favorite herbs. Spread them on a baking sheet and roast for 20-25 minutes until tender and lightly caramelized.

  • 3

    While the sweet potatoes roast, season the 1 ounce Just Bare chicken breast lightly with salt and pepper. Sear it in a non-stick skillet over medium heat until fully cooked, about 3-4 minutes per side, then slice thinly.

  • 4

    Toast the English muffin until golden. Meanwhile, in the skillet, cook the egg to your liking (sunny side up or over easy works well).

  • 5

    Layer the toasted muffin with the cooked chicken, the egg, and top with a slice of cheddar cheese so it lightly melts from the egg's heat.

  • 6

    In a small bowl, mix the nonfat Greek yogurt with sliced avocado, a dash of salt and pepper, and a squeeze of lemon if desired, to create a creamy dip.

  • 7

    Assemble your plate with the breakfast sandwich, a side of sweet potato hash, and a serving of the avocado Greek yogurt dip. Enjoy a comforting breakfast that brings memories of home-cooked meals.