YOUR SOLIN GENERATED RECIPE
Golden Herb-Roasted Breakfast Potatoes and Eggs
Oven-roasted potatoes and lean chicken breast tossed in fragrant turmeric and rosemary, topped with two perfectly jammy eggs for a savory and satisfying start.
INGREDIENTS
4 oz chicken breast
0.5 cup Yukon gold potato
2 large eggs
0.5 tbsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp dried rosemary
0.25 tsp ground turmeric
0.25 tsp garlic powder
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Dice the chicken breast and Yukon gold potato into uniform 1/2-inch cubes to ensure even cooking.
In a medium bowl, whisk together the extra virgin olive oil, rosemary, turmeric, garlic powder, sea salt, and black pepper.
Add the chicken and potatoes to the bowl, tossing thoroughly until every piece is coated in the golden spice mixture.
Spread the mixture in a single layer on the prepared baking sheet and roast for 22-25 minutes until the potatoes are tender and golden.
While the hash roasts, bring a small pot of water to a boil and cook the eggs for 6.5 minutes for a jammy yolk, then peel and halve.
Divide the roasted hash into bowls and top with the halved eggs to serve.