Shredded chicken and sweet potato hash with soft-cooked eggs
Dairy-Free, Diabetes-Friendly, Paleo, Soy-Free, Gluten-Free
35 – 50 Minutes
There’s just something about breakfast for dinner. This humble chicken hash with sweet potato and soft-cooked eggs hits the spot any hour of the day.
In your bag
- 2 boneless skinless chicken breasts (about 6 ounces each)
- 1 organic sweet potato
- 1 organic red bell pepper
- 2 pasture-raised organic eggs
- 1 or 2 cloves organic peeled fresh garlic
- 3 organic scallions
- ½ teaspoon dried thyme
- 1 tablespoon balsamic vinegar
If you’re looking for an easier way to peel the eggs, use a serrated knife to cut the cooked eggs in half lengthwise (shell and all!) and scoop out each half with a spoon.
Calories: 540, Protein: 47g (94% DV), Fiber: 6g (24% DV), Total Fat: 22g (34% DV), Monounsaturated Fat: 14g, Polyunsaturated Fat: 2.5g, Saturated Fat: 3.5g (18% DV), Cholesterol: 280mg (93% DV), Sodium: 200mg (8% DV), Carbohydrates: 33g (11% DV), Total Sugars: 10g, Added Sugars: 0g (0% DV).
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.