Cinnamon Sweet Potato and Chicken Breakfast Scramble with Sauteed Kale

October 9th, 2015

Cinnamon Sweet Potato and Chicken Breakfast Scramble with Sauteed Kale

Cinnamon Sweet Potato and Chicken Breakfast Scramble with Sauteed Kale

Here’s a great option for breakfast while on The Myers Way®. You can make this recipe beforehand and add the avocado after you reheat or just chop everything the night before for quick prep time in the morning.

 

 

 

Cinnamon Sweet Potato and Chicken Breakfast Scramble with Sauteed Kale

Ingredients

  • 2 Tbsp animal fat or coconut oil
  • 1 onion thinly sliced
  • 2 sweet potatoes peeled and diced
  • 1/8 tsp cinnamon
  • 1/8 tsp sea salt
  • 6 cups baby kale
  • 1 chicken breast cooked and sliced
  • 1 avocado sliced

Servings:

Units:

Instructions

  1. Heat coconut oil or animal fat in medium size pan. Add onions and let cook for about 3 minutes.
  2. Add sweet potatoes and cover. Cook for about 5 minutes.
  3. Add cinnamon and sea salt. Mix and cook until sweet potatoes are soft.
  4. Add kale and cooked chicken breast. Let kale soften. Serve hot with avocado slices.  

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