Deidra Mangus

• 16 oz
  boneless, skinless chicken breasts

• 2 sweet
  potatoes, peeled and diced

• 2 tsp olive
  oil

• ¼ tsp Himalayan salt plus additional for part one

• 1 cup thinly
  sliced red onion

• ½ tsp smoked paprika, plus additional for garnish

• ½ tsp cumin

• ¼ c finely chopped cilantro

• 4 egg, poached

Directions:

1. Season a large
   pot of water with salt and bring to a simmer. 
   Add chicken, cover and simmer until an instant thermometer registers 165
   F when inserted to center of chicken. 
   Remove from pot and set aside cool enough to handle.  
2.   
   Meanwhile, in
   a large, non-stick skillet, heat oil on medium. 
   Add potatoes, onion, and saute’, stirring occasionally until potato is
   just tender, about 15 minutes. 
3.  
   Gently fold
   the chicken into potato mixture and cook, stirring occasionally, until potatoes
   and chicken are brown 5-10 min.  Stir in
   paprika, cumin, salt, and cilantro.  To
   serve, top with eggs and additional paprika (if using) 
4. Serve
   immediately and ENJOY!!

Thank you Clean Eating Magazine!!