Paleo Chicken Sweet Potato Frittata is one of my favorite post-workout foods because it’s 1) packed with protein and 2) totally portable.
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!)
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.
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.
Preheat the oven to 350°F (177°C).
In a large bowl, beat the eggs together with the smoked paprika, salt and pepper. Mix in the chopped sweet potato. Set aside.
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.
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.
Pour the egg mixture into the skillet. Turn off the heat and stir the ingredients to combine.
Bake for 20-25 minutes or until the eggs are set and not runny.
Serve directly from the skillet or slice and store for leftovers.
*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.)