NUTRITION

SERVINGS

INGREDIENTS

3 oz cooked chicken breast, diced

350g sweet potato, cubed

1/4 cup liquid egg whites

1 tbsp avocado oil

1/2 cup red bell pepper, chopped

1/4 cup red onion, diced

1/4 medium avocado, sliced

1 tsp smoked paprika

PREPARATION

• 1

  Peel the sweet potato and cut into small half-inch cubes to ensure even cooking.

• 2

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

• 3

  Add the sweet potato cubes to the skillet and cook for 8-10 minutes, stirring occasionally, until they are tender and the edges are crisp.

• 4

  Stir in the diced red bell pepper and red onion, sautéing for another 3-4 minutes until softened.

• 5

  Add the pre-cooked diced chicken breast and smoked paprika, tossing well to heat through and coat everything in the spice.

• 6

  Lower the heat to medium and pour the egg whites over the hash mixture.

• 7

  Gently fold the egg whites into the hash until they are fully cooked and opaque.

• 8

  Transfer the hash to a plate and top with the fresh avocado slices.