NUTRITION

SERVINGS

INGREDIENTS

2 ounces Ground Chicken

1 Large Egg

1 Egg White

4 ounces Red Potato, diced

1/4 cup Bell Pepper, diced

2 tablespoons Yellow Onion, diced

2 teaspoons Avocado Oil

1/2 cup Baby Spinach

PREPARATION

• 1

  Preheat your oven to 400°F and toss the diced red potatoes with one teaspoon of avocado oil and a pinch of salt.

• 2

  Spread the potatoes on a baking sheet and roast for 20-25 minutes until the edges are golden and crispy.

• 3

  While the potatoes roast, heat the remaining teaspoon of avocado oil in a non-stick skillet over medium heat.

• 4

  Add the ground chicken mince to the skillet, breaking it apart with a spatula until it is browned and fully cooked.

• 5

  Stir in the diced bell peppers and onions, sautéing for about 3-4 minutes until they are tender.

• 6

  In a small bowl, whisk together the whole egg and the egg white, then pour the mixture into the skillet with the chicken and vegetables.

• 7

  Add the baby spinach and gently scramble everything together until the eggs are just set and the spinach has wilted.

• 8

  Serve the warm chicken and egg scramble on a plate alongside the roasted potatoes.