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While the chicken cooks, vegetables—onions, bell peppers, sweet potatoes, and zucchini—are sautéed until tender but still maintaining their structure to avoid mushiness. The cooked vegetables are combined with the seasoned meat and tossed with chopped kale, adding an extra boost of fiber and greens. The hash is portioned into four containers and topped with fresh avocado slices for healthy fats. For an extra touch of indulgence, some serve it with a fried egg, but the host emphasizes this dish is perfect on its own for egg-free mornings.