YOUR SOLIN GENERATED RECIPE
Hearty Grand Slam Breakfast Skillet
Sautéed sweet potatoes and lean chicken breast sizzle in a cast-iron skillet with vibrant peppers and perfectly set sunny-side-up eggs for a protein-packed start.
INGREDIENTS
4 oz chicken breast, boneless skinless
2 large eggs
0.5 cup sweet potato
0.5 tbsp extra virgin olive oil
0.5 cup red bell pepper
0.5 cup yellow onion
1 cup baby spinach
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp smoked paprika
0.25 tsp garlic powder
PREPARATION
Heat olive oil in a large cast-iron skillet over medium heat.
Add diced sweet potatoes and cook for 8-10 minutes until tender and slightly browned.
Stir in the diced chicken breast and cook until no longer pink, about 5 minutes.
Add onions and bell peppers, sautéing until the vegetables are soft and fragrant.
Season with sea salt, black pepper, smoked paprika, and garlic powder.
Fold in the baby spinach until just wilted.
Create two small wells in the mixture and crack an egg into each.
Cover the skillet and cook for 3-4 minutes until the egg whites are set but yolks remain runny.