4 ounce Chicken Breast, raw
1 cup Sweet Potato, shredded
1 Whole Egg
1 Garlic Clove, chopped
2 TBSP Yellow Onion, chopped
1 TBSP Olive Oil
2 TBSP Greek yogurt
2 TBSP Green Chile Salsa
Salt & Pepper to taste
1. Bring a small pot of water to a boil. Add half of the onion, the garlic and chicken breast. Reduce the heat and simmer with a lid for about 8 minutes, until the chicken is no longer pink. Remove the chicken from the water and set aside until it cools slightly. Using two forks, shred the chicken.
2. Heat a medium size skillet on medium high heat, add the olive oil and remaining onion. Saute for 1-2 min, then add the shredded sweet potato. Cook the shredded sweet potato until slightly golden. Remove from skillet and set on the serving plate.
3. In a small bowl toss the shredded chicken with the Greek yogurt and salsa and layer the mixture on top of the sweet potatoes.
4. In the skillet, add the egg and cover to cook as desired. Remove the egg once cooked and layer over the chicken mixture. Salt & Pepper to taste.
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