NUTRITION

SERVINGS

INGREDIENTS

1 medium yellow potato

4 oz chicken breast

1 large egg

0.25 cup egg whites

0.5 cup bell pepper

0.25 cup red onion

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp smoked paprika

1 tbsp fresh parsley

PREPARATION

• 1

  Scrub the potato and dice into small 1/2-inch cubes. Dice the chicken breast into similar sized pieces.

• 2

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

• 3

  Add the diced potatoes to the skillet in a single layer. Cook undisturbed for 5 minutes to develop a golden crust, then toss.

• 4

  Add the diced chicken and red onion to the pan. Sauté for 6-8 minutes until the chicken is cooked through and potatoes are tender.

• 5

  Stir in the bell peppers, sea salt, black pepper, and smoked paprika. Cook for 3 more minutes until peppers are slightly softened.

• 6

  Use a spoon to create a small well in the center of the hash. Pour the egg whites into the well and crack the whole egg directly on top.

• 7

  Cover the skillet with a lid for 2-3 minutes until the whites are set but the yolk remains runny.

• 8

  Remove from heat, garnish with fresh parsley, and serve immediately.