Egg and Sweet Potato Hash with Bell Peppers

This is an example of a meal that Solin would create to include in your personalized meal plan.

Egg and Sweet Potato Hash with Bell Peppers

YOUR SOLIN GENERATED RECIPE

Egg and Sweet Potato Hash with Bell Peppers

Skillet-roasted sweet potatoes and bell peppers tossed with tender chicken thighs and topped with a fried egg featuring golden crispy edges, served with fresh blueberries.

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NUTRITION

426kcal
Protein
31.1g
Fat
19.2g
Carbs
32.5g

SERVINGS

1 serving

INGREDIENTS

3 oz Boneless Skinless Chicken Thigh

100g Sweet Potato

1/2 cup Red Bell Pepper

1 large Egg

1 tsp Extra Virgin Olive Oil

50g Fresh Blueberries

1/4 tsp Smoked Paprika

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PREPARATION

  • 1

    Dice the sweet potato into small half-inch cubes and finely chop the bell peppers.

  • 2

    Heat the olive oil in a non-stick skillet over medium heat and add the sweet potato cubes.

  • 3

    Sauté the potatoes for 8-10 minutes until they begin to soften and develop a light golden crust.

  • 4

    Stir in the diced chicken thighs, bell peppers, and smoked paprika, cooking for another 5 minutes.

  • 5

    Create a small well in the center of the hash and crack the egg directly into the pan.

  • 6

    Cover the skillet and cook for 2-3 minutes until the egg white is set but the yolk remains runny.

  • 7

    Slide the hash onto a plate and serve immediately with a side of fresh blueberries.

Egg and Sweet Potato Hash with Bell Peppers

This is an example of a meal that Solin would create to include in your personalized meal plan.

Egg and Sweet Potato Hash with Bell Peppers

YOUR SOLIN GENERATED RECIPE

Egg and Sweet Potato Hash with Bell Peppers

Skillet-roasted sweet potatoes and bell peppers tossed with tender chicken thighs and topped with a fried egg featuring golden crispy edges, served with fresh blueberries.

NUTRITION

426kcal
Protein
31.1g
Fat
19.2g
Carbs
32.5g

SERVINGS

1 serving

INGREDIENTS

3 oz Boneless Skinless Chicken Thigh

100g Sweet Potato

1/2 cup Red Bell Pepper

1 large Egg

1 tsp Extra Virgin Olive Oil

50g Fresh Blueberries

1/4 tsp Smoked Paprika

PREPARATION

  • 1

    Dice the sweet potato into small half-inch cubes and finely chop the bell peppers.

  • 2

    Heat the olive oil in a non-stick skillet over medium heat and add the sweet potato cubes.

  • 3

    Sauté the potatoes for 8-10 minutes until they begin to soften and develop a light golden crust.

  • 4

    Stir in the diced chicken thighs, bell peppers, and smoked paprika, cooking for another 5 minutes.

  • 5

    Create a small well in the center of the hash and crack the egg directly into the pan.

  • 6

    Cover the skillet and cook for 2-3 minutes until the egg white is set but the yolk remains runny.

  • 7

    Slide the hash onto a plate and serve immediately with a side of fresh blueberries.