YOUR SOLIN GENERATED RECIPE
Sweet Potato Chicken with Bell Peppers
Sautéed chicken and tender sweet potatoes tossed with vibrant bell peppers and onions, served over a bed of light, fluffy cauliflower rice.
INGREDIENTS
5 oz chicken breast
0.5 cup sweet potato
1 cup bell pepper
0.5 cup yellow onion
2 cup cauliflower rice
1 tbsp avocado oil
0.5 tsp sea salt
0.25 tsp black pepper
0.5 tsp garlic powder
0.5 tsp smoked paprika
PREPARATION
Dice the chicken breast into bite-sized pieces and peel/cube the sweet potato into small 1/2-inch chunks.
Heat 0.5 tbsp of avocado oil in a large skillet over medium-high heat.
Add the sweet potato cubes to the skillet and cook for 5-7 minutes, stirring occasionally, until they begin to soften and brown.
Push the potatoes to the side and add the remaining 0.5 tbsp of oil along with the chicken pieces.
Season the chicken and potatoes with sea salt, black pepper, garlic powder, and smoked paprika.
Add the sliced bell peppers and onions to the pan, sautéing everything together for another 5-6 minutes until the chicken is cooked through and vegetables are tender-crisp.
In a separate small pan or in the microwave, lightly steam the cauliflower rice until heated through and tender.
Serve the chicken and vegetable mixture over the cauliflower rice and enjoy immediately.