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Chicken, Sweet Potatoes and Veggies


4 SERVINGS

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INGREDIENTS


Sweet Potatoes

  • 2 large sweet potatoes, peeled and cut into ½-inch pieces

Onion

  • 1 medium onion, diced

Rotisserie Chicken

  • 1 chicken

Bell Peppers

  • 2 bell peppers, chopped

Garlic

  • 1 tsp bottled, minced

Cumin

  • 2 tsp.

Salt and Pepper

  • To taste

Eggs

  • 4 large eggs

Salsa

PREPARATION


Add sweet potatoes to a pot of boiling water and cook until almost tender. Drain and set aside. Spray a large nonstick skillet with cooking spray and heat over medium-high heat. Add onion, bell peppers and garlic, and cook for about five minutes. Add chicken, cumin and sweet potatoes and cook for five more minutes. Season with salt and pepper. Transfer hash to plates. Lightly spray skillet with more cooking spray and scramble the eggs until eggs are firm and thoroughly cooked

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