High-Protein Chicken Veggie Pasta Bowl

Ingredients

• 100 g Sweet potato
• 1 Whole egg
• 80 g Tomatoes (cherry or diced)
• 150 g Chicken breast
• 0.5 Whole avocado
• 1 tbsp Olive Oil
• 80 g Broccoli floret
• 0.25 tsp black pepper
• 0.25 Whole onion
• 0.5 tsp Salt
• 1 Clove garlic
• 0.5 Whole bell pepper
• 70 g Dry pasta

Method

1. 0

   Bring a pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain and set aside, reserving a splash of the cooking water.

2. 1

   While the pasta cooks, dice the sweet potato into small cubes and steam or microwave until just tender (about 4–6 minutes).

3. 2

   Cut the chicken breast into bite-size pieces. Season lightly with salt and pepper.

4. 3

   Heat olive oil in a large pan over medium heat. Add the chopped onion and cook 2–3 minutes until softened, then add minced garlic and cook 30 seconds more.

5. 4

   Add the chicken pieces to the pan and cook 5–7 minutes, stirring occasionally, until cooked through and lightly browned.

6. 5

   Add chopped bell pepper, broccoli florets, and tomatoes to the pan. Cook 3–4 minutes until the veggies are bright and just tender.

7. 6

   Stir in the cooked sweet potato and drained pasta. Toss everything together, adding a splash of pasta water if it looks dry. Season with extra salt and pepper to taste.

8. 7

   In a separate small pan, fry or soft-boil the egg to your liking.

9. 8

   Serve the pasta bowl topped with sliced avocado and the cooked egg on top for an extra protein boost.

Nutrition Facts