• Paleo Chicken Sweet Potato Frittata Recipe

    Paleo Chicken Sweet Potato Frittata is one of my favorite post-workout foods because it’s 1) packed with protein and 2) totally portable.

    Paleo Chicken Sweet Potato Frittata | stupideasypaleo.com

    In fact, it’s totally representative of the tasty post-workout bites in my upcoming cookbook, The Performance Paleo Cookbook! (It comes out in just a little over a month, and it’s still on pre-order for 25% off!)

    Paleo Chicken Sweet Potato Frittata | stupideasypaleo.com

    My pal Jesse from Whitford Foundry came down to the house today to film a video teaser for the cookbook, and I needed to whip something up as my “prep at home, take to the gym” dish. This fit the bill perfectly.

    Paleo Chicken Sweet Potato Frittata | stupideasypaleo.com

    Normally, I like to keep post-workout food pretty low in fat—which slows digestion—but eggs are a great tradeoff for busy folks. The lean chicken bumps up the protein content, and I added sweet potato for a good carb boost.

    Paleo Chicken Sweet Potato Frittata Recipe

    Preparation 10 mins 2017-03-28T00:10:00+00:00
    Cook Time 25 mins 2017-03-28T00:25:00+00:00
    Serves 6-8     adjust servings

    Ingredients

    • 9 large eggs, beaten
    • 1 teaspoon smoked paprika
    • 1 teaspoon sea salt
    • 1/2 teaspoon black pepper
    • 1 tbsp (15 mL) coconut oil or ghee
    • 1 large roasted sweet potato, cooled and roughly chopped*
    • 12 oz (340 g) lean ground chicken
    • 1 medium onion, diced
    • 1 small head broccoli, stem removed, chopped small

    Instructions

    1. Preheat the oven to 350°F (177°C).
    2. In a large bowl, beat the eggs together with the smoked paprika, salt and pepper. Mix in the chopped sweet potato. Set aside.
    3. In a large cast iron skillet over medium-high heat, add the coconut oil. Then, sauté the chicken until it’s cooked through, about 4 minutes. Remove to a separate bowl.
    4. In the same skillet, add the onion and broccoli and sauté on medium heat until they are softened and slightly tender, about 6 to 8 minutes. Now, add the cooked chicken back to the pan.
    5. Pour the egg mixture into the skillet. Turn off the heat and stir the ingredients to combine.
    6. Bake for 20-25 minutes or until the eggs are set and not runny.
    7. Serve directly from the skillet or slice and store for leftovers.
    8. *My weekly big food prep involves roasting half a dozen sweet potatoes. I line a baking sheet with foil, place the washed and unpeeled sweet potatoes on it, and get that into a 400°F (204°C) oven for about 45 minutes. I cool them, then store them in the fridge. When it’s time to use them, I just peel them! (The peels loosen right up after they cool.)

    by

    Paleo Chicken Sweet Potato Frittata | stupideasypaleo.com
    Paleo Chicken Sweet Potato Frittata Recipe
    Prep time:
    Cook time:
    Total time:
    Serves: 6-8
    Ingredients
    • 9 large eggs, beaten
    • 1 teaspoon [url href=”http://amzn.to/17rA8SF” target=”_blank”]smoked paprika[/url]
    • 1 teaspoon sea salt
    • 1/2 teaspoon black pepper
    • 1 tbsp (15 mL) [url href=”http://amzn.to/16xApPV” target=”_blank”]coconut oil[/url] or ghee
    • 1 large roasted sweet potato, cooled and roughly chopped*
    • 12 oz (340 g) lean ground chicken
    • 1 medium onion, diced
    • 1 small head broccoli, stem removed, chopped small
    Instructions
    1. Preheat the oven to 350°F (177°C).
    2. In a large bowl, beat the eggs together with the smoked paprika, salt and pepper. Mix in the chopped sweet potato. Set aside.
    3. In a large cast iron skillet over medium-high heat, add the coconut oil. Then, sauté the chicken until it’s cooked through, about 4 minutes. Remove to a separate bowl.
    4. In the same skillet, add the onion and broccoli and sauté on medium heat until they are softened and slightly tender, about 6 to 8 minutes. Now, add the cooked chicken back to the pan.
    5. Pour the egg mixture into the skillet. Turn off the heat and stir the ingredients to combine.
    6. Bake for 20-25 minutes or until the eggs are set and not runny.
    7. Serve directly from the skillet or slice and store for leftovers.
    8. *My weekly big food prep involves roasting half a dozen sweet potatoes. I line a baking sheet with foil, place the washed and unpeeled sweet potatoes on it, and get that into a 400°F (204°C) oven for about 45 minutes. I cool them, then store them in the fridge. When it’s time to use them, I just peel them! (The peels loosen right up after they cool.)
    Notes
    Equipment needed:[br][url href=”http://amzn.to/1cd6Lre” target=”_blank”]Knife[/url][br][url href=”http://amzn.to/17TDFez” target=”_blank”]Cutting board[/url][br][url href=”http://amzn.to/Hk5ekH” target=”_blank”]Bowls[/url][br]Large cast iron skillet[br][url href=”http://amzn.to/1aeNr7r” target=”_blank”]Baking sheet[/url]

    Remember to check out my cookbook! It comes out on January 6th!

    Pin this Paleo Chicken Sweet Potato Frittata for later:

    Paleo Chicken Sweet Potato Frittata | stupideasypaleo.com

    Steph Gaudreau is a certified holistic nutrition practitioner, weightlifting and mindset coach, and the author of the best-selling Performance Paleo Cookbook. Her recipes and expert advice have been featured in SELF, Outside Magazine, Elle, and Greatist. Steph loves barbells, cats, and anything Lord of the Rings. She lives in San Diego, CA.

    31 thoughts on “Paleo Chicken Sweet Potato Frittata Recipe

    1. I think I will try this, but mix my ground chicken with sausage seasonings first. Looks super yummy, thanks for the recipe!

    2. Great recipe, thanks for posting! Seems like there are all kinds of combinations with this technique and train of thought. I love that it can be breakfast or lunch/dinner!

      1. Hi Sam…you can definitely use bacon but I wouldn’t do an exact sub…it’d be too much bacon. Maybe 4 slices or so, crisped and chopped up.

      1. Yes, you can. You’d have to cook the veggies and chicken separately. Then, grease a baking dish and pour the veggies / chicken in, then the eggs on top. Cooking time may be different.

    3. Could you replace the eggs with egg whites for the purposes of reducing fat for a PWO meal?

      I’m going to try this recipe (in a small cast iron skillet) with 4 oz chicken breasts, a medium sweet potato, and 1/3 of a cup of egg whites.

      Macros are 300 cal, 38 g Protein, 34 g Carbs, 3 g fat.

      I’ll let you know how it goes!

    4. This has been a favorite since you published it – a fantastic start to the day, or a yummy mid-day meal OR a light but delicious dinner! I started adding 8 oz of cremini mushrooms, finely diced, a couple months ago and it makes it more moist if I’m not eating it right out of the oven. Thanks for the inspiration and ideas. Love this one!!

    5. This has easily become my favorite post-workout meal. I make it Sunday night and it’s ready to go when I get home at night. I’ve even got my Mom hooked on it as well so much so she purchased Performance Paleo. It’s her first Paleo cookbook and she’s loving it so far. Made me so happy to see her taking control of what she’s eating 🙂

      1. Hi Heather! Wow that is so cool, and I’m seriously blushing. I hope you both continue to enjoy it and keep loving cooking for yourselves <3

    6. I just came across this recipe…made it last night and love it so much! Now I just have to control my portions LOL! Thank you!!!

    7. Hi and thank you for sharing this recipe! I am planing my first whole 30 and I was planing to cook up most of my meals this weekend. I foind some cool stuff that you can make in muffin pan, and i liked the idea of that, so I was wondering could I do this baked in the owen in muffin pan? If so do you have any advice on how long and on what temperature? Thank You!

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