NUTRITION

SERVINGS

INGREDIENTS

8 oz ground chicken

1 medium sweet potato

0.25 tbsp extra virgin olive oil

0.5 cup red onion

0.5 cup red bell pepper

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp smoked paprika

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

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

• 3

  Add the sweet potato cubes to the skillet and cook for 8-10 minutes, stirring occasionally, until they are fork-tender and slightly caramelized.

• 4

  Push the potatoes to the outer edges of the pan and add the ground chicken to the center, breaking it into small crumbles with a wooden spoon.

• 5

  Incorporate the diced red onion and red bell pepper into the mixture, sautéing for another 5-6 minutes until the chicken is fully cooked and the vegetables are soft.

• 6

  Sprinkle the sea salt, black pepper, garlic powder, and smoked paprika over the entire skillet and stir well to coat all ingredients.

• 7

  Add the baby spinach to the pan and fold gently for 1 minute until the leaves are just wilted.

• 8

  Remove from heat and garnish with finely chopped fresh parsley before serving warm.