Barbecue Chicken and Sweet Potato Hash
Ingredients
- 1 onion, chopped
- 4 cloves garlic, minced
- 3 Tbsp olive oil, divided
- 1 (16-oz) pkg peeled, cubed sweet potatoes
- 2 cups shredded rotisserie chicken (without skin)
- 2 (6-oz) pkg baby spinach
- ½ tsp salt
- ½ tsp pepper
- 6 large eggs
- ½ cup spicy barbecue sauce, heated (such as Stubb's)
Instructions
- Cook onions and garlic in 2 Tbsp hot oil in a large cast-iron skillet 5 to 6 minutes or until tender.
- Add potatoes; cover and cook, without stirring, 6 to 8 minutes. Stir and cook 6 to 8 minutes or until browned.
- Add chicken, spinach, salt, and pepper. Cook 3 to 4 minutes or until spinach is wilted and potatoes are tender.
- Meanwhile, heat 1 Tbsp oil in a large nonstick skillet. Crack eggs into skillet; sprinkle with desired amount of pepper. Cook 2 minutes per side or to desired doneness.
- Divide chicken mixture among 6 plates. Drizzle with barbecue sauce; top with eggs.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
326
|
326
|
| Fat (g) | 13 | 13 |
| Sat. Fat (g) | 3 | 3 |
| Protein (g) | 23 | 23 |
| Carb (g) | 29 | 29 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 589 | 589 |
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