YOUR SOLIN GENERATED RECIPE
Sweet Potato and Kale Breakfast Bowl
Sautéed sweet potatoes and tender kale are topped with protein-rich chicken and velvety jammy eggs for a vibrant bowl that fills the kitchen with an earthy aroma.
INGREDIENTS
0.5 cup sweet potato
4 oz chicken breast
1 cup kale
2 large Eggs eggs
0.25 tsp olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
0.25 tsp smoked paprika
PREPARATION
Peel and dice the sweet potato into small half-inch cubes.
Heat the olive oil in a large non-stick skillet over medium heat and add the sweet potato cubes.
Season the potatoes with sea salt, black pepper, garlic powder, and smoked paprika, then cook for 8-10 minutes until tender and slightly browned.
Add the diced chicken breast to the skillet and sauté for 5-7 minutes until the chicken is cooked through and golden on the edges.
Stir in the chopped kale and cook for an additional 2-3 minutes until the leaves are wilted and bright green.
While the hash finishes, bring a small pot of water to a boil and cook the eggs for 6.5 minutes for a jammy yolk, then immediately transfer to an ice bath before peeling.
Divide the sweet potato and chicken mixture into a bowl and top with the halved soft-boiled eggs.