Savory Chicken And Sweet Potato Hash Recipe

English cuisine · 336 calories

About this recipe

Savory Chicken and Sweet Potato Hash is a perfect way to kickstart your day with bold flavors and balanced nutrition. This dish combines tender chicken breast, spiced with paprika and cumin, with sweet potato cubes that are pan-fried to golden perfection. Vibrant red bell peppers and red onions add a fresh crunch and a pop of color, while parsley provides a burst of herby brightness to finish. The cooking process is straightforward, making it an ideal breakfast for busy mornings or leisurely weekends. With 610 calories and 38 grams of protein per serving, this hash delivers sustained energy and supports muscle recovery. Enjoy it as a hearty standalone breakfast or pair it with a refreshing fruit salad for a complete morning meal.

Ingredients

  • NaN Fresh Halal Chicken Breast - Boneless Without Skin
  • - Sweet Potatoes
  • 1 piece Yellow Bell Pepper
  • 1 Kg Red Onion 1kg
  • - Biona Capers In Olive Oil
  • 50G Black Garlic Cloves, 50G
  • 100 G Natco Paprika Powder
  • 100 G Trs Ground Cumin Jeera Powder
  • 400G Greenfield Himalayan Salt Fine 400G
  • 100G Heera Black Pepper Powder 100g
  • - Schwartz Flat Leaf Parsley

Instructions

  1. 1. Peel and dice the sweet potatoes into small cubes for even cooking.
  2. 2. Heat 1 tablespoon of olive oil in a large skillet over medium heat.
  3. 3. Dice the chicken breast into bite-sized pieces and season with paprika, cumin, salt, and black pepper.
  4. 4. Add the chicken pieces to the skillet and cook for 5-7 minutes until lightly browned and cooked through.
  5. 5. Remove the chicken from the skillet and set it aside on a plate.
  6. 6. Add the remaining olive oil to the skillet and toss in the sweet potato cubes.
  7. 7. Cook the sweet potatoes for 8-10 minutes, stirring occasionally, until they soften and develop a golden-brown crust.
  8. 8. Thinly slice the red onion and bell pepper, then add them to the skillet along with minced garlic.
  9. 9. Stir the vegetables and cook for another 5 minutes until they are tender but still vibrant.
  10. 10. Return the cooked chicken to the skillet and mix well with the vegetables and sweet potatoes.
  11. 11. Adjust seasoning if needed and let everything warm together for 2-3 minutes.
  12. 12. Chop the parsley finely and sprinkle it over the hash for a fresh finish.
  13. 13. Serve hot, dividing onto plates for two hearty portions.