NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 medium potato

1 large egg

0.5 tbsp olive oil

0.5 cup red bell pepper

0.25 cup red onion

1 tsp fresh rosemary

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat oven to 400°F and line a baking sheet with parchment paper.

• 2

  Dice the potato, chicken breast, bell pepper, and onion into uniform half-inch cubes.

• 3

  In a large mixing bowl, toss the diced ingredients with olive oil, minced rosemary, sea salt, and black pepper.

• 4

  Spread the mixture evenly across the prepared baking sheet in a single layer.

• 5

  Roast for 25 minutes, tossing once halfway through, until the potatoes are golden and the chicken is cooked through.

• 6

  During the last 5 minutes of roasting, cook the egg in a small non-stick skillet until the whites are set.

• 7

  Transfer the roasted hash to a plate and top with the warm egg before serving.