NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup russet potato

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 large egg

2 tbsp cheddar cheese

1 tbsp fresh parsley

1 tbsp honey

1 tbsp apple cider vinegar

1 tsp tamari

PREPARATION

• 1

  Dice the chicken breast into bite-sized nuggets and peel/cube the russet potato into half-inch pieces.

• 2

  In a bowl, toss the potato cubes with half of the olive oil, sea salt, black pepper, and garlic powder.

• 3

  Place the potatoes in the air fryer basket and cook at 400°F (200°C) for 12-15 minutes, shaking halfway through, until golden and crisp.

• 4

  While potatoes cook, toss the chicken nuggets in the remaining olive oil and seasonings.

• 5

  Remove the potatoes and keep warm, then add the chicken to the air fryer and cook at 400°F (200°C) for 8-10 minutes until cooked through.

• 6

  In a small bowl, whisk together the honey, apple cider vinegar, and tamari to create the clean Polynesian sauce.

• 7

  In a small non-stick skillet, whisk the egg and scramble over medium-low heat until just set.

• 8

  Assemble the bowl by layering the scrambled egg at the bottom, followed by the crispy potatoes and chicken nuggets.

• 9

  Top with shredded cheddar cheese while hot so it melts, then drizzle with the Polynesian sauce and garnish with fresh parsley.