Herbed Chicken And Sweet Potato Hash Recipe

English cuisine · 341 calories

About this recipe

Start your morning with a delicious plate of Herbed Chicken and Sweet Potato Hash, a balanced breakfast perfect for fueling your day. This dish combines tender chicken breast with caramelized sweet potatoes, vibrant carrots, and red onion, all seasoned with a blend of Moroccan spices and fresh parsley. The combination of protein and fiber will keep you satisfied and energized. Cooking this hash is a delightful experience—watching the caramelization of the sweet potatoes and the golden sear on the chicken is truly rewarding. Serve it warm for a comforting meal that’s ideal for busy mornings or a relaxed weekend brunch.

Ingredients

  • NaN Fresh Halal Chicken Breast - Boneless Without Skin
  • - Sweet Potatoes
  • 4 Pack Fresh Carrots - Pack Of 4
  • 1 Kg Red Onion 1kg
  • - Biona Capers In Olive Oil
  • 100 G Jumbo Garlic 100g
  • - Spice Kitchen Moroccan Spice Tin
  • - Schwartz Flat Leaf Parsley
  • 400G Greenfield Himalayan Salt Fine 400G
  • 100G Heera Black Pepper Powder 100g

Instructions

  1. 1. Peel and dice the sweet potatoes into small cubes for even cooking.
  2. 2. Chop the red onion and carrots into bite-sized pieces and set aside.
  3. 3. Slice the chicken breast into strips or cubes and season with salt, pepper, and Moroccan spice mix.
  4. 4. Heat olive oil in a large skillet over medium heat until shimmering.
  5. 5. Add the chicken pieces to the skillet and cook for about 5 minutes, stirring occasionally.
  6. 6. Remove the chicken from the skillet and set aside once it is golden and cooked through.
  7. 7. In the same skillet, sauté the garlic until fragrant, then add the sweet potatoes and carrots.
  8. 8. Cook the vegetables for 10-12 minutes, stirring frequently, until tender and slightly caramelized.
  9. 9. Add the red onion to the skillet and cook for an additional 3 minutes until softened.
  10. 10. Return the chicken to the skillet and toss everything together to combine the flavors.
  11. 11. Sprinkle the dish with freshly chopped parsley and adjust seasoning if needed.
  12. 12. Serve warm, dividing the hash between two plates for a hearty breakfast.