Healthy Sweet Potato & Asparagus Hash

Hey Everyone! 

TO DIE FOR!

I hope you all had an awesome weekend and aren't completely dreading that tomorrow is Monday! I am excited because tomorrow starts our first week of my Healthy Changes Challenge! (Click the link for more info) I have been trying to experiment with foods that I love that are bad for you and re-create them in healthier versions! One of my favorite meals for any meal of the day is some good ole hash! It is yummy but really not that good for you! So I have swapped out regular potatoes for sweet potatoes and the bacon for chicken and I hope you guys enjoy this as much as I did!! You can totally use this recipe for meatless Monday by taking out the chicken and swapping chicken stock for veggie stock. It will still be as delicious and also fit in with our new 4 week plan!! I hope you are ready for the challenge, get ready for some great changes in your health and the way you feel. xxxCourt

Serves 4 (1 cup per person) - 196 Calories & 5 WW PointsPlus per serving

Ingredients: 

• 2 large Sweet Potatoes (washed, dried & cut into 1 inch cubes)
• 1/2 Onion (roughly chopped_
• 6 oz Boneless Skinless Chicken Breast (cut into 1/2 inch cubes)
• 2 cloves garlic (pressed or finely chopped)
• 1/2 bell pepper (cut into 1 inch pieces)
• 10 spears asparagus (washed, dried and cut into 2 inch long pieces)
• 1/2 cup low sodium chicken stock
• 1/2 tsp paprika
• 1/4 tsp seasoning salt
• 1/4 tsp pepper
• 1/4 tsp dried rosemary
• 1/4 tsp dried thyme
• 2 tsp extra virgin olive oil
• OPTIONAL: Fresh parsley to garnish

Steps:

1. Preheat your oven to 400 degrees.
2. Line a cookie sheet tray (with lips so the juices will stay in the pan) with foil.
3. Cut, dice and prep all of your ingredients. 
4. Place all spices into a small bowl and mix together.
5. Heat 1 tsp of EVOO in a large skillet on med/high heat on the stove top.
6. Place sweet potatoes in hot oil and caramelize for 10 minutes making sure to constantly stir.
7. Once sweet potatoes are done place on foiled sheet tray.
8. Add onions, garlic and bell pepper to hot skillet the sweet potatoes were

   

   Right before I dove in!

   in and caramelize for 4 minutes.
9. Once those are done add to sheet tray with sweet potatoes.
10. Add last tsp of EVOO to hot skillet and brown the cubed chicken breast for 10 minutes.
11. Once chicken breast is done add to the sheet tray while adding the chopped up asparagus as well. 
12. Evenly distribute spice mixture over the entire sheet tray and mix together to evenly coat all the ingredients and add 1/2 cup of stock to the bottom of the tray (add 1/4 more stock to bottom if stock isn't cover they entire bottom of tray).
13. Pop into your preheated oven for 15 minutes and then broil for 2 more after that.
14. Serve over a bed of greens or top it with a poached or fried egg and ENJOY!

Happy Creating (: