YOUR SOLIN GENERATED RECIPE
Grilled Chicken Egg Scramble Bowl with Spinach and Roasted Sweet Potato
Sautéed spinach and grilled chicken folded into fluffy scrambled eggs, served over cubes of tender, caramelized sweet potato.
INGREDIENTS
3 oz Grilled Chicken Breast
2 Large Eggs
100g Sweet Potato, cubed
2 cups Baby Spinach
1 tsp Avocado Oil
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with half of the avocado oil and a pinch of sea salt.
Roast the sweet potatoes for 20 minutes until they are tender and caramelized.
Season the chicken breast with salt and pepper, then grill or pan-sear until the internal temperature reaches 165°F.
Slice the cooked chicken into small strips or bite-sized cubes.
Heat the remaining oil in a non-stick skillet over medium heat and add the spinach, sautéing until just wilted.
Whisk the eggs in a small bowl and pour them into the skillet with the spinach.
Gently scramble the eggs and spinach until set, then fold in the chicken pieces until heated through.
Assemble the bowl by placing the roasted sweet potatoes at the bottom and topping with the warm chicken and egg scramble.