YOUR SOLIN GENERATED RECIPE
Crispy Chicken Thigh and Sweet Potato Hash with Avocado
Pan-seared chicken thighs and diced sweet potatoes sautéed with peppers and onions, finished with a topping of buttery, creamy avocado.
INGREDIENTS
4.6 oz Boneless Skinless Chicken Thigh, diced
120g Sweet Potato, peeled and diced small
30g Fresh Avocado, sliced
50g Red Bell Pepper, diced
30g Yellow Onion, diced
1.5 tsp Extra Virgin Olive Oil
1/2 tsp Smoked Paprika
1/2 tsp Garlic Powder
Salt and pepper to taste
PREPARATION
Dice the chicken thighs and sweet potatoes into uniform half-inch cubes to ensure even cooking.
Heat the olive oil in a large non-stick skillet over medium-high heat.
Add the sweet potato cubes to the skillet and cook for 5-7 minutes, stirring occasionally, until they begin to soften and brown.
Add the diced chicken and onion to the pan, seasoning everything with smoked paprika, garlic powder, salt, and pepper.
Continue to sauté for another 8-10 minutes until the chicken is cooked through and the potatoes are golden and crisp.
Toss in the red bell peppers during the last 3 minutes of cooking to keep them slightly crisp.
Transfer the hash to a plate and top with the fresh avocado slices before serving.