YOUR SOLIN GENERATED RECIPE
Roasted Chicken and Sweet Potato Hash
Tender chicken and roasted sweet potatoes are sautéed with vibrant bell peppers and kale to create a nutrient-dense, sizzling breakfast hash.
INGREDIENTS
5 oz Chicken breast
1 medium Sweet potato
1 tbsp Avocado oil
0.5 cup Red bell pepper
0.25 cup Red onion
1 cup Kale
0.5 tsp Smoked paprika
0.25 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Preheat oven to 400°F and line a baking sheet with parchment paper.
Toss cubed sweet potatoes with half the avocado oil, sea salt, and smoked paprika, then roast for 20 minutes until tender.
Heat the remaining avocado oil in a large skillet over medium-high heat and sear the diced chicken until golden brown and cooked through.
Add the diced red bell pepper and red onion to the skillet, sautéing until the vegetables are softened and fragrant.
Stir the roasted sweet potatoes and chopped kale into the skillet, cooking until the greens are wilted and the hash is well combined.
Season the mixture with garlic powder and black pepper before serving hot.