This is one of those breakfast-as-dinner type of chicken recipes. As with my white chicken chili recipe and my paella salad, I suggest using the meat from a rotisserie chicken in this recipe.
But if you prefer, you can always use chicken breasts instead. Just brush lightly with oil, season with salt and pepper, and grill the chicken breasts about 5 minutes on each side.
If you're looking for some great chicken breast recipes, check out chicken piccata and chicken marsala.
Chicken Hash
- 2 lbs. red skinned potatoes, peeled and cut into 1-inch cubes
- 4 Tbsp. olive oil, divided
- 1 medium onion, chopped finely
- 1 red pepper, diced
- 1 yellow pepper, diced
- 1 tsp. fresh thyme
- 3 cloves garlic, minced
- salt and pepper to taste
- 2 cups cooked chicken, diced
- 1 cup fresh spinach, washed thoroughly
Place potatoes in a large pot and add enough water to cover. Bring to a boil, then reduce heat to medium-low and simmer until potatoes are almost tender, about 10 minutes. Drain.
Heat 2 Tbsp. olive oil in a medium skillet over medium-high heat. Add onion and cook, stirring until onion is softened. Add potatoes and cook until browned on all sides and cooked through, about 10 minutes.
In a separate large skillet, heat 2 Tbsp. olive oil over medium-low heat. Add peppers, thyme and garlic. Cook until soft, about 7-10 minutes. Season with salt and pepper to taste. Add cooked chicken, then spinach and cook just until spinach wilts. Stir in potato mixture until well combined.
Serves 6.
Per serving: 331 calories, 11 g fat, 40 mg cholesterol, 38 g carbohydrate, 5 g fiber, 20 g protein, 64% Vitamin A, 167% Vitamin C, 9% calcium, 16% iron
