Name: Chicken and sweet potato hash
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.5 oz boneless skinless chicken breast, cut into 1-inch pieces; 1 medium sweet potato, peeled and cut into 1/2-inch cubes; 1/4 cup canned black beans, drained and rinsed; 3/4 red bell pepper, diced; 2 tsp olive oil; 2 tbsp water; 1 clove garlic, minced; 2 tsp lime juice; 3/4 tsp chili powder; 1/2 tsp cumin; 1/2 tsp salt; 1/2 tsp black pepper; 1 large egg

Instructions

Prep 25 min · Cook 15 min

Heat 1 teaspoon of the olive oil in a 12-inch nonstick skillet over medium-high heat. Add the sweet potatoes and cook for 5 minutes, stirring often. Add the water, cover the pan, and steam for 5 minutes until the potatoes are just tender. Remove the cover and cook for 1 minute until the water evaporates. Move the potatoes to a plate.
Wipe out the skillet and heat 2/3 teaspoon of olive oil over medium-high heat. Season the chicken breast with half the salt, half the chili powder, the cumin, and the black pepper. Add the chicken to the skillet in a single layer and cook without moving for 3 minutes to brown.
Flip the chicken pieces. Add the bell peppers and garlic and cook for 3 to 4 minutes until the chicken is browned and no longer pink in the center. Return the sweet potatoes to the pan along with the black beans, the remaining salt, and the remaining chili powder. Toss everything together and cook for 2 to 3 minutes to heat through. Stir in the lime juice, move the hash to a plate, and cover loosely to keep warm. Done when opaque in the center, 165°F.
Wipe out the skillet and add the remaining 1/3 teaspoon of olive oil over medium heat. Crack the egg into the skillet and cook for 3 minutes until the white is set but the yolk is still soft. Done when whites set and yolks still soft.
Slide the fried egg onto the chicken and sweet potato hash and serve immediately.

Nutrition

Ingredients

Instructions

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