NUTRITION

SERVINGS

INGREDIENTS

3.5 oz Chicken Breast, diced

2/3 cup Liquid Egg Whites

1.25 cups Sweet Potato, diced

1 tsp Avocado Oil

1/2 cup Red Bell Pepper, chopped

1 cup Baby Spinach

PREPARATION

• 1

  Dice the sweet potato and red bell pepper into small, uniform cubes for even cooking.

• 2

  Heat the avocado oil in a large non-stick skillet over medium-high heat.

• 3

  Add the sweet potatoes to the skillet and sauté for 8-10 minutes until they are tender and slightly browned.

• 4

  Stir in the diced chicken breast and cook for 5 minutes until the chicken is cooked through and no longer pink.

• 5

  Add the chopped red bell peppers and sauté for another 3 minutes until softened.

• 6

  Fold in the baby spinach and cook just until it begins to wilt.

• 7

  Reduce the heat to medium-low and pour the liquid egg whites over the chicken and vegetable mixture.

• 8

  Gently scramble everything together with a spatula until the egg whites are fully set and opaque.

• 9

  Season with a pinch of sea salt and black pepper to taste and serve immediately.