Dairy-Free Chicken and Potato Fry-Up
A quick and satisfying breakfast skillet featuring tender chicken and crispy pan-fried potatoes with colorful vegetables.
Ingredients
- Cooked chicken breast (diced or shredded)150 g
- Onion75 g
- Bell pepper100 g
- Garlic powder2 g
- Bell pepper100 g
- Olive oil25 ml
- Salt2 g
- Black pepper1 g
- Potato350 g
Instructions
- 1Step 1
If using raw chicken breast, cut into small pieces and cook in a pan with a splash of olive oil until fully cooked. If using leftover cooked chicken, shred or dice.
- 2Step 2
Peel and dice the potatoes into small cubes (about 1.5 cm). Dice the onion and bell pepper.
- 3Step 3
Heat the olive oil in a large non-stick skillet over medium-high heat.
- 4Step 4
Add the diced potatoes and cook for 8-10 minutes, stirring occasionally, until golden brown and tender.
- 5Step 5
Add the diced onion and bell pepper to the skillet with the potatoes. Cook for another 5-7 minutes until softened.
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