Mexican Chicken Sweet Potato Hash
A savory breakfast hash with chicken, sweet potatoes, peppers, onion, and salsa.
- Calories
- 480
- Protein
- 31g
- Carbs
- 53g
- Fat
- 16g
Per serving
Ingredients
For 4 servings · 35 min total
- boneless skinless chicken breastcut into small cubes12 oz
- sweet potatoespeeled and diced1 1/4 lb
- red bell pepperdiced1
- oniondiced1/2 lb
- chunky salsa1/2 cup
- light olive oil4 tsp
- cumin1 tsp
- kosher salt1 tsp
- black pepper1/2 tsp
Instructions
- Finely dice the sweet potato, red bell pepper, and onion. Cut the chicken into small cubes.
- Pat the chicken dry; do not rinse it. Season it with half the kosher salt, the black pepper, and cumin. Wash the cutting board, knife, and hands with soap and water before touching anything else.
- Heat the light olive oil in a skillet over medium heat. Add the sweet potato and onion with the remaining kosher salt, cover, and cook for 8-10 minutes, stirring occasionally, until the sweet potato is nearly fork-tender and the onion is translucent.
- Add the bell pepper and chicken. Cook for 7-9 minutes, stirring, until the chicken reaches 165°F (74°C) at the thickest pieces and the vegetables are tender.
- Stir in the salsa and cook for 2-3 minutes, until hot and slightly reduced. Taste and adjust salt and pepper.
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Let's Get Hot provides general wellness and nutrition planning, not medical advice. Calorie targets, timelines, and grocery costs are estimates. Always verify product labels and ingredients yourself when managing serious allergies, and consult a healthcare or nutrition professional before making significant dietary changes.