Chicken and Vegetable Hash
Ingredients
- 1½ lb boneless, skinless chicken thighs, cut into bite-sized pieces
- ½ tsp salt, divided
- ½ tsp black pepper, divided
- 1 Tbsp olive oil
- 1 red bell pepper, chopped
- ¾ cup chopped onion
- 1½ cups frozen diced hash brown potatoes
- 1 clove garlic, minced
- ½ cup low-sodium chicken broth
Instructions
- Sprinkle chicken with ¼ tsp each salt and black pepper. Cook in hot oil a large skillet over medium-high heat 3 to 4 minutes per side or until browned. Remove from pan.
- Add bell pepper, onion, potatoes, garlic, and ¼ tsp salt and pepper to same skillet; cook 10 to 12 minutes or until vegetables are tender and browned, stirring occasionally.
- Add broth and cooked chicken to pan with vegetables; cook 1 to 2 minutes or until liquid has evaporated, stirring to loosen browned bits.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
286
|
286
|
| Fat (g) | 11 | 11 |
| Sat. Fat (g) | 2 | 2 |
| Protein (g) | 35 | 35 |
| Carb (g) | 11 | 11 |
| Fiber (g) | 2 | 2 |
| Sodium (mg) | 471 | 471 |
Low Carb Breakfast Meal Plan
This recipe selected from the eMeals Low Carb Breakfast Meal Plan.
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