NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.75 cup shredded potatoes

0.5 oz sharp cheddar cheese

0.25 cup red bell pepper

0.25 cup green bell pepper

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp smoked paprika

PREPARATION

• 1

  Dice the chicken breast into bite-sized cubes and season evenly with sea salt, black pepper, garlic powder, and smoked paprika.

• 2

  Heat the avocado oil in a non-stick skillet over medium-high heat.

• 3

  Add the seasoned chicken to the skillet and sear for 5-6 minutes, turning occasionally until cooked through and lightly browned.

• 4

  Remove the chicken from the pan and set aside. In the same skillet, add the shredded potatoes, spreading them into an even layer.

• 5

  Cook the hashbrowns undisturbed for 4 minutes to develop a crispy crust, then flip and cook for another 3 minutes.

• 6

  Stir in the diced red and green bell peppers and cook for 2 minutes until the vegetables are tender-crisp.

• 7

  Return the cooked chicken to the skillet and toss everything together to combine.

• 8

  Sprinkle the shredded sharp cheddar cheese over the top, cover the pan with a lid for 1 minute until the cheese is fully melted, and serve hot.