Crispy Chicken and Potato Hash with Scrambled Eggs

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

Crispy Chicken and Potato Hash with Scrambled Eggs

YOUR SOLIN GENERATED RECIPE

Crispy Chicken and Potato Hash with Scrambled Eggs

Sautéed chicken breast and diced potatoes tossed with bell peppers, served alongside soft scrambled eggs and finished with a dash of smoky paprika.

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NUTRITION

584kcal
Protein
43g
Fat
26.9g
Carbs
42.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast, diced

200g Red Potato, diced small

2 Large Eggs

1 tbsp Avocado Oil

1/2 cup Red Bell Pepper, chopped

1/4 cup Yellow Onion, diced

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PREPARATION

  • 1

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

  • 2

    Add the diced potatoes to the skillet in a single layer and cook for 8-10 minutes, stirring occasionally, until they are golden and crisp.

  • 3

    Add the diced chicken breast, onions, and bell peppers to the skillet with the potatoes.

  • 4

    Sauté the mixture for another 6-8 minutes until the chicken is cooked through and the vegetables are tender.

  • 5

    While the hash finishes, whisk the eggs in a small bowl and scramble them in a separate small pan until soft and fluffy.

  • 6

    Season the chicken and potato hash with sea salt, black pepper, and a pinch of smoked paprika.

  • 7

    Plate the crispy hash alongside the scrambled eggs and serve immediately.

Crispy Chicken and Potato Hash with Scrambled Eggs

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

Crispy Chicken and Potato Hash with Scrambled Eggs

YOUR SOLIN GENERATED RECIPE

Crispy Chicken and Potato Hash with Scrambled Eggs

Sautéed chicken breast and diced potatoes tossed with bell peppers, served alongside soft scrambled eggs and finished with a dash of smoky paprika.

NUTRITION

584kcal
Protein
43g
Fat
26.9g
Carbs
42.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast, diced

200g Red Potato, diced small

2 Large Eggs

1 tbsp Avocado Oil

1/2 cup Red Bell Pepper, chopped

1/4 cup Yellow Onion, diced

PREPARATION

  • 1

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

  • 2

    Add the diced potatoes to the skillet in a single layer and cook for 8-10 minutes, stirring occasionally, until they are golden and crisp.

  • 3

    Add the diced chicken breast, onions, and bell peppers to the skillet with the potatoes.

  • 4

    Sauté the mixture for another 6-8 minutes until the chicken is cooked through and the vegetables are tender.

  • 5

    While the hash finishes, whisk the eggs in a small bowl and scramble them in a separate small pan until soft and fluffy.

  • 6

    Season the chicken and potato hash with sea salt, black pepper, and a pinch of smoked paprika.

  • 7

    Plate the crispy hash alongside the scrambled eggs and serve immediately.