NUTRITION

SERVINGS

INGREDIENTS

1 medium yellow potato

1.5 cups broccoli florets

4 oz chicken breast

1 large egg

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp smoked paprika

PREPARATION

• 1

  Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Dice the yellow potato into small 1/2-inch cubes and cut the broccoli into bite-sized florets.

• 3

  Cut the chicken breast into small pieces, ensuring they are roughly the same size as the potato cubes for even cooking.

• 4

  In a large mixing bowl, combine the potato, broccoli, and chicken with the olive oil, sea salt, black pepper, garlic powder, and smoked paprika.

• 5

  Toss the ingredients thoroughly until everything is evenly coated in the oil and spices.

• 6

  Spread the mixture onto the prepared baking sheet in a single layer, ensuring no overcrowding to allow for maximum crispiness.

• 7

  Roast for 22-25 minutes, tossing the hash halfway through, until the potatoes are golden-brown and the chicken is fully cooked.

• 8

  While the hash is roasting, prepare the egg by poaching it in simmering water until the white is set but the yolk remains jammy.

• 9

  Divide the roasted hash into a bowl and top with the poached egg before serving immediately.