NUTRITION

SERVINGS

INGREDIENTS

1 cup liquid egg whites

2 oz cooked chicken breast

1 medium sweet potato

1 tbsp extra virgin olive oil

1 cup baby spinach

0.5 cup red bell pepper

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp smoked paprika

PREPARATION

• 1

  Peel the sweet potato and dice it into small, uniform 1/2-inch cubes to ensure even cooking.

• 2

  Heat the extra virgin olive oil in a large non-stick skillet over medium heat.

• 3

  Add the sweet potato cubes to the skillet and sauté for 8-10 minutes, stirring occasionally, until tender and golden brown.

• 4

  Add the diced red bell pepper and cooked chicken breast to the pan, cooking for an additional 3 minutes until the pepper softens.

• 5

  Season the mixture with the sea salt, black pepper, garlic powder, and smoked paprika, stirring to coat everything evenly.

• 6

  Add the baby spinach to the skillet and toss for 1 minute until the leaves are just wilted.

• 7

  Pour the liquid egg whites over the vegetable and chicken mixture.

• 8

  Using a spatula, gently scramble the mixture for 3-4 minutes until the egg whites are fully set and opaque.

• 9

  Transfer to a plate and enjoy immediately while warm.