High-Protein Chicken & Sweet Potato Skillet

Ingredients

• 1 Medium bell pepper
• 200 g Sweet potato
• 1 tbsp Olive Oil
• 250 g Chicken breast
• 0.5 Medium onion
• 0.5 tsp Garlic powder (optional)
• 2 Whole eggs (optional topping)
• 0.25 tsp black pepper
• 0.5 tsp Salt
• 0.5 Medium avocado (optional topping)

Method

1. 0

   Cut the chicken breast into bite-sized pieces. Peel and cube the sweet potato. Slice the onion and bell pepper into thin strips.

2. 1

   Heat the olive oil in a large skillet over medium heat. Add the chicken, season with salt, black pepper, and garlic powder if using, and cook for 5–6 minutes until lightly browned.

3. 2

   Add the sweet potato cubes to the pan, stir, cover with a lid, and cook for about 8 minutes, stirring occasionally, until they start to soften.

4. 3

   Add the sliced onion and bell pepper to the skillet. Cook uncovered for another 5–7 minutes, stirring occasionally, until the vegetables are tender and the chicken is cooked through.

5. 4

   If using eggs, fry or poach them in a separate pan until the whites are set but yolks still runny.

6. 5

   Serve the chicken and vegetable skillet in bowls, top with fried/poached eggs and sliced avocado if using. Taste and adjust seasoning with extra salt and pepper if needed.

Nutrition Facts