Sweet Potato, Kale, and Crispy Chicken Breakfast Bowls

Sweet Potato, Kale, and Crispy Chicken Breakfast Bowls

Sweet Potato, Kale, and Crispy Chicken Breakfast Bowls

Makes 4 servings.

Ingredients

  • 1 package CHEF’S CRAFT® Breaded Chicken Chunks, cooked according to package directions
  • 1 avocado, sliced
  • 3 tablespoons olive oil
  • 2 sweet potatoes, peeled and cut into a fine dice
  • 2 shallots, halved and finely sliced
  • 2-3 cups frozen chopped kale, thawed
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • Kosher salt
  • Freshly ground black pepper
  • 3 cups quinoa
  • 4 fried eggs

Directions

  1. Preheat oven and heat breaded chicken chunks according to package directions.

  2. Heat olive oil in a large skillet over medium heat.

  3. Add sweet potatoes, shallot, cumin, and paprika and stir to combine.

  4. Season generously with Kosher salt and a sprinkle of pepper.

  5. Cook mixture, stirring occasionally, until sweet potatoes are cooked through and tender, about 15 minutes.

  6. While sweet potato mixture is cooking, wrap thawed frozen kale in a few paper towels and wring out any excess moisture.

  7. Add kale into the skillet during the last 5 minutes of cooking.

  8. Taste and season with additional salt as needed.

  9. Divide quinoa between 4 bowls.

  10. Top with sweet potato-kale hash, avocado, and a fried egg. Drizzle with hot sauce, if desired.

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