NUTRITION

SERVINGS

INGREDIENTS

250g Sweet Potato, cubed

1 oz Chicken Breast, diced

1 Large Egg

1/4 cup Liquid Egg Whites

1 cup Fresh Spinach

2 tbsp Avocado Oil

40g Fresh Avocado

PREPARATION

• 1

  Peel and dice the sweet potato into small 1/2-inch cubes.

• 2

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

• 3

  Add the sweet potato cubes to the skillet and cook, stirring occasionally, until they are tender and caramelized on the edges.

• 4

  Push the potatoes to one side of the skillet and add the diced chicken breast, searing until the edges are slightly crispy.

• 5

  In a small bowl, whisk together the whole egg and egg whites with a pinch of sea salt and black pepper.

• 6

  Lower the skillet heat to medium and add the remaining tablespoon of avocado oil along with the fresh spinach, sautéing until just wilted.

• 7

  Pour the egg mixture over the spinach and scramble gently until the eggs are just set and fluffy.

• 8

  Plate the egg scramble alongside the crispy sweet potato hash and top with fresh avocado slices.