NUTRITION

SERVINGS

INGREDIENTS

2.1 oz Cooked Chicken Breast, diced

1 large Egg

1/4 cup Egg Whites

1 cup Sweet Potato, cubed

1/2 cup Red Bell Pepper, chopped

2 tbsp Red Onion, minced

1 cup Baby Spinach

1.5 tsp Avocado Oil

1/2 tsp Taco Seasoning

PREPARATION

• 1

  Dice the sweet potato into small half-inch cubes to ensure they cook quickly and evenly.

• 2

  Heat one teaspoon of avocado oil in a non-stick skillet over medium heat.

• 3

  Add the sweet potatoes to the skillet and cook, stirring occasionally, until tender and golden brown.

• 4

  Add the diced red onion and bell peppers to the pan and sauté for another 3-4 minutes until softened.

• 5

  Stir in the diced chicken breast and taco seasoning, allowing the flavors to meld and the chicken to warm through.

• 6

  In a small bowl, whisk together the whole egg and egg whites until well combined.

• 7

  Push the sweet potato hash to one side of the pan and add the remaining half teaspoon of oil to the empty side.

• 8

  Pour the egg mixture into the pan and gently scramble with a spatula until they are just set.

• 9

  Fold the baby spinach into the entire mixture until just wilted and serve immediately.