We use a cookie to remember your session and your preferences for the site. Facebook, linked in and Google cookies are used for tracking your click from adverts to our site. Note that some features may not work properly if you cancel.
Cyclistia Icon
Cyclistia
Log in Register
Log in Register

To install this app, tap Share

and then select Add to Home Screen.

You can then use this app from one click and offline.

To install this app, please open this website in Safari instead of Chrome

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

Chicken and Sweet Potato Hash with a Fried Egg
Chicken and Sweet Potato Hash with a Fried Egg

Chicken and Sweet Potato Hash with a Fried Egg
A hearty and satisfying dinner with a good balance of protein, carbohydrates, and vegetables.
Chicken and Sweet Potato Hash with a Fried Egg

To provide the remaining carbohydrates needed for the day while maintaining a balance of protein and vegetables for blood sugar control.

Ingredients:
1
Servings
  • 150
    g
     Chicken Breast
  • 100
    g
     Sweet Potato
  • 1
    item
     Onion
  • 50
    g
     Bell Pepper
  • 2
    clove
     Garlic
  • 10
    ml
     Olive Oil
  • 1
    item
     Egg
  • 2
    g
     Salt
  • 1
    g
     Black Pepper
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Chicken and Sweet Potato Hash with a Fried Egg
Instructions:
  1. Dice the sweet potato into small cubes. Chop the onion and bell pepper into small pieces. Mince the garlic.
  2. Heat the olive oil in a large pan over medium heat. Add the onion and bell pepper and cook until softened, about 5 minutes.
  3. Add the sweet potato and garlic and cook for another 5 minutes, stirring occasionally.
  4. Add the diced chicken breast and cook until browned and cooked through, about 8-10 minutes. Season with salt and pepper to taste.
  5. Fry the egg in a separate pan until cooked to your liking.
  6. Serve the chicken and sweet potato hash topped with the fried egg.
Nutrition Per Serving 473 g Per 100g
Energy 435.8 kcal 92 kcal
Protein 52.7 g 11.1 g
Fibre 5.9 g 1.2 g
Salt 2.2 g 0.5 g
Sugar 10.3 g 2.2 g
Carbohydrates 32.9 g 7.0 g
Fat 8.6 g 1.8 g
Environmental Per Serving 473 g Per 100g
CO2 2.7 kg 0.6 kg
Water 1.8 l 0.4 l
  • 150
    g
     Chicken Breast
  • 100
    g
     Sweet Potato
  • 1
    item
     Onion
  • 50
    g
     Bell Pepper
  • 2
    clove
     Garlic
  • 10
    ml
     Olive Oil
  • 1
    item
     Egg
  • 2
    g
     Salt
  • 1
    g
     Black Pepper
1
Servings
0

Dice the sweet potato into small cubes. Chop the onion and bell pepper into small pieces. Mince the garlic.

Heat the olive oil in a large pan over medium heat. Add the onion and bell pepper and cook until softened, about 5 minutes.

Add the sweet potato and garlic and cook for another 5 minutes, stirring occasionally.

Add the diced chicken breast and cook until browned and cooked through, about 8-10 minutes. Season with salt and pepper to taste.

Fry the egg in a separate pan until cooked to your liking.

Serve the chicken and sweet potato hash topped with the fried egg.

Contact About
Privacy Policy Terms of Service Sitemap