NUTRITION

SERVINGS

INGREDIENTS

6 oz ground chicken

1 medium sweet potato

0 tsp olive oil

0.5 cup red bell pepper

0.25 cup yellow onion

1 cup kale

1 large egg

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp smoked paprika

0.25 tsp garlic powder

PREPARATION

• 1

  Peel the sweet potato and cut it into small, uniform half-inch cubes.

• 2

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

• 3

  Add the sweet potato cubes to the skillet and cook for 8 to 10 minutes, stirring occasionally, until tender and lightly browned.

• 4

  Add the diced yellow onion and red bell pepper to the skillet, sautéing for an additional 3 to 4 minutes until the onions are translucent.

• 5

  Push the vegetables to the outer edges of the pan and add the ground chicken to the center.

• 6

  Break the chicken apart with a spatula and season the entire skillet with sea salt, black pepper, smoked paprika, and garlic powder.

• 7

  Cook the chicken for 5 to 7 minutes until fully browned and no longer pink.

• 8

  Stir in the chopped kale and cook for 1 to 2 minutes until it has wilted into the mixture.

• 9

  Create a small well in the center of the skillet and crack the egg into it.

• 10

  Cover the pan with a lid for 2 minutes to allow the egg white to set while keeping the yolk runny before serving.