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.
Paleo Chicken Sweet Potato Frittata Recipe
Paleo Chicken Sweet Potato Frittata is one of my favorite post-workout foods because it's packed with protein and gluten-free. Get the recipe!
Ingredients
- 9 eggs beaten
- 1 tsp smoked paprika
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1 tbsp coconut oil
- 1 roasted sweet potato cooled and roughly chopped*
- 12 oz ground chicken lean
- 1 onion medium, diced
- 1 head broccoli stem removed, chopped small
Instructions
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Preheat the oven to 350°F.
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In a large bowl, beat the eggs together with the smoked paprika, salt and pepper. Mix in the chopped sweet potato. Set aside.
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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.
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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.
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Pour the egg mixture into the skillet. Turn off the heat and stir the ingredients to combine.
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Bake for 20-25 minutes or until the eggs are set and not runny.
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Serve directly from the skillet or slice and store for leftovers.
Recipe Notes
My weekly big food prep includes 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 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.)
Remember to get out my cookbook!
Pin this Paleo Chicken Sweet Potato Frittata for later.
Mrs. Paleovirtus still stubbornly refuses to submit to the joys of the sweet potato, but with recipes like this to hand I think I still might have a chance…thanks!
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Awesome! 🙂
omg! I’m hungry now..
I have to check my fridge 🙂
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I think I will try this, but mix my ground chicken with sausage seasonings first. Looks super yummy, thanks for the recipe!
That’s a perfect idea!
Thanks for the frittata recipe, got some turkey breast breast for the holidays, any ideas?
Hi Roy! Yes, I have a slow cooker turkey breast recipe with holiday flavors here: https://www.stephgaudreau.com/2012/10/07/crockpot-turkey-breast/
Maybe that will be a good fit?
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!
Does this freeze well?
I think it would!
Have you tried this with bacon instead of chicken? My gut can’t handle whatever goes into poultry.
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.
Is there a way to make this without a cast iron skillet? I don’t have one, but this looks delicious!!!
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.
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!
You sure could use egg whites! Let me know how it turns out!
Ohhhh great question, Matt! I was wondering the same thing. thanks for asking!
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!!
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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 🙂
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
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!!!
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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!
Hi Maggie,
You could do this in a muffin pan. I would do the same temperature but cut the time down.
Thank you, can’t wait to try it out 🙂
I have made this a few times, it is a wonderful recipe! My favorite version is to use your crockpot shredded green chili chicken in place of the ground chicken and it is DELICIOUS!! Thanks for all the great recipes!
You’re welcome Christina! Thanks for coming back to the blog 🙂
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