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Quick Protein Lunch with Sweet Potato and Chicken Sausage

Prep Time5 mins
Cook Time12 mins
Total Time17 mins
Course: Main Dish
Servings: 1 serving


  • 1/2 small-medium sized sweet potato baked and cooled, then cubed
  • 1/4 red, green, or yellow pepper diced
  • 1/4 small white or yellow onion diced
  • 1 cooked chicken sausage chopped
  • 1 small handful baby spring greens or other bagged salad
  • 1 large egg for frying
  • extra virgin olive oil
  • freshly ground salt and pepper to taste


  • Add a tablespoon of extra virgin olive oil to a medium-sized non-stick frying pan. Pre-heat the pan over low-medium heat.
  • Add the cubed sweet potatoes to the pan. Cook for 5-7 minutes, stirring occasionally until the sweet potatoes have crisped up slightly on all sides.
  • Add the pepper, onion, and chicken sausage to the pan. After a minute, season with salt and pepper to taste. Cook for 2-3 minutes, until the vegetables are fork tender and the chicken sausage has crisped up slightly.
  • Move the sweet potatoes, pepper, onions, and chicken sausage to one side of the pan. On the empty side of the pan, crack the egg. Cook for 1-2 minutes until the egg white has cooked through and the yolked to your liking.
  • Serve immediately over a small bed of baby spring greens or other salad.


Simply double or triple the recipe to serve more people.
To prepare the dish in advance, omit the fried egg. Keep the baby greens separate from the veggies and chicken sausage until serving.
Recipe URL: https://www.roseclearfield.com/protein-lunch-with-sweet-potato-and-chicken-sausage