NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1 cup Sweet potato

1 slice Sourdough bread

1 large Egg

0.5 tbsp Olive oil

2 tbsp Lactose-free yogurt

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tbsp Fresh parsley

PREPARATION

• 1

  Dice the chicken breast and sweet potato into small, uniform cubes to ensure even cooking.

• 2

  Heat olive oil in a large non-stick skillet over medium-high heat.

• 3

  Add the sweet potato cubes to the skillet and sauté for 8-10 minutes until they begin to soften and develop a golden-brown crust.

• 4

  Push the potatoes to the side and add the diced chicken, seasoning everything with sea salt, black pepper, and garlic powder.

• 5

  Cook for another 5-7 minutes, stirring occasionally, until the chicken is cooked through and the potatoes are tender.

• 6

  While the hash finishes, toast the sourdough bread until crisp.

• 7

  In a separate small non-stick pan, fry the egg to your preference, ideally leaving the yolk runny to create a natural sauce.

• 8

  Plate the hash, top with the fried egg, a dollop of lactose-free yogurt, and fresh parsley, then serve with the toasted sourdough on the side.