This Chicken Hash Recipe is Clean Eating, Whole30, and Paleo approved & is the perfect combination of sweet and spicy to add some flavor to your dinnertime routine.
I cannot say that I was beyond excited when Matt said we were having chicken hash tonight. To me that sounds like a bunch of crap thrown in a pan and sautéed up! I am not a fan of sketchy sounding meals. But when you don’t have to cook it you don’t complain! To my surprise the Chicken Hash was delicious and the flavor was incredible. It had the right combination of sweet from the apples and spice from the red pepper flakes.
This is a must have for your Whole30, Paleo, Clean Eating lifestyle. If you are getting bored with the same meals over and over try putting this in rotation. I can’t say that my kids loved it, but my husband and I sure did.
I must give credit where credit is due. This recipe is from the book, “The Whole30, 30 Day Guide to Total Health and Food Freedom” by Melissa Hartwig and Dallas Hartwig.
2 Tablespoons of cooking fat (Coconut Oil)
1 pound of boneless, skinless chicken thighs or breast cut into 1 inch diced pieces
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup chopped walnuts
1 sweet potato, peeled and grated
1 Granny Smith apple, cored, peeled and diced
1/2 teaspoon red pepper flakes
1/4 cup apple cider
2 generous handfuls of baby spinach
In a large skillet, heat the coconut oil over medium high heat. Swirl to coach the bottom of the pan. When the fat is hot, add the chicken and be sure not to crowd the pieces. Season the chicken with the salt and pepper. Cook until browned which is about 2 to 3 minutes. Turn the chicken to brown the other sides, add the walnuts, and cook until the chicken is browned and the walnuts are toasted which is about 2 to 3 more minutes.
Shake the pan occasionally so that the walnuts do not burn. Add the sweet potato, apple and red pepper flakes and cook. Stir the pan often until the chicken is fully cooked, 3 to 4 minutes.
Add the apple cider and mix all the ingredients together, scraping the bottom of the pan with a wooden spoon to bring up any bits on the bottom. Add the spinach and cook for another 30 seconds, gently stirring to wilt the leaves. Serve it immediately.
21 Day Fix Containers 1 Red, 1/2 purple, 1/2 yellow, 1 spoon, 1/2 green