NUTRITION

SERVINGS

INGREDIENTS

150g Sweet Potato, diced

2 Large Eggs

1/4 cup Egg Whites

1.5 oz Cooked Chicken Breast, diced

1 tbsp Avocado Oil

1/2 cup Red Bell Pepper, chopped

1/4 cup Onion, diced

1 cup Fresh Spinach

1/4 Avocado, sliced

PREPARATION

• 1

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

• 2

  Heat half of the avocado oil in a large non-stick skillet over medium-high heat.

• 3

  Add the sweet potatoes to the skillet and cook, stirring occasionally, until they are tender and the edges are golden and caramelized.

• 4

  While the potatoes cook, dice the chicken breast and chop the bell peppers and onions.

• 5

  Remove the sweet potatoes from the pan and set aside in a warm bowl.

• 6

  Add the remaining oil to the pan along with the chicken, peppers, and onions, sautéing until the vegetables are soft and the chicken is heated through.

• 7

  Whisk the whole eggs and egg whites together in a small bowl until well combined.

• 8

  Lower the heat to medium, add the spinach to the pan and stir until just wilted, then pour in the egg mixture.

• 9

  Gently scramble the eggs with the chicken and veggies until they are just set and still moist.

• 10

  Serve the scramble immediately over the crispy sweet potato hash and top with the fresh avocado slices.