Barbecue Chicken and Sweet Potato Hash
Ingredients
- ¼ cup chopped onions
- 1 Tbsp jarred minced garlic
- 1½ Tbsp olive oil, divided
- 1½ cups peeled, cubed sweet potatoes
- 1 cup shredded rotisserie chicken (without skin)
- 1 (6-oz) pkg baby spinach
- ¼ tsp salt
- ¼ tsp pepper
- 2 large eggs
- 3 Tbsp spicy barbecue sauce, heated (such as Stubb's)
Instructions
- Cook onions and garlic in 1 Tbsp hot oil in 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 ½ Tbsp oil in a nonstick skillet. Crack eggs into skillet; sprinkle with desired amount of pepper. Cook 2 minutes per side or to desired doneness.
- Divide chicken mixture between 2 plates. Drizzle with barbecue sauce; top with eggs.
Nutritional Information
| Main | Total | |
| Servings | 2 | |
| Calories |
424
|
424
|
| Fat (g) | 14 | 14 |
| Sat. Fat (g) | 3 | 3 |
| Protein (g) | 32 | 32 |
| Carb (g) | 42 | 42 |
| Fiber (g) | 6 | 6 |
| Sodium (mg) | 807 | 807 |
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