Name: Sweet potato chicken hash with eggs
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1 medium sweet potato, diced into 1/2-inch pieces; 2 1/4 tsp extra virgin olive oil; 3/4 tsp salt; 1/2 tsp black pepper; 1/2 red bell pepper, diced; 3 oz chicken breast tenders, cut into 1/2-inch pieces; 3/4 tsp chili powder; 1/4 tsp garlic powder; 2 large eggs; 2 large egg whites; 1 green onions, thinly sliced

Nutrition

Per serving

507 calories

Protein: 42g; 33% of calories
Carbs: 36g; 28% of calories
Fat: 22g; 39% of calories

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F. On a half-sheet pan, toss the sweet potatoes with half the olive oil, half the salt, and the black pepper. Spread them in a single layer and roast for 15 to 20 minutes until starting to brown.
Add the bell peppers, chicken tenders, chili powder, and garlic powder to the sheet pan. Toss to combine with the potatoes and roast for 10 minutes more until the chicken is cooked through and the potatoes are tender. Done when opaque in the center, 165°F.
While the hash finishes roasting, heat the remaining olive oil in a nonstick skillet over medium heat. Whisk the egg whites together in a small bowl, then pour into the pan to form a base. Crack the whole eggs on top and season with the remaining salt. Cook for 3 to 4 minutes until the whites are set and the yolks are still soft. Done when whites set and yolks still soft.
Transfer the sweet potato and chicken hash to a plate. Top with the fried eggs and garnish with sliced green onions.

Nutrition

Ingredients

Instructions

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