Chicken-Bacon Hash
Ingredients
- 8 slices bacon
- 1½ lb bone-in, skin-on chicken thighs
- ½ tsp salt, divided
- ½ tsp pepper, divided
- 3 Tbsp olive oil
- 1 red bell pepper, chopped
- ¾ cup chopped onion
- 1 clove garlic, minced
- ½ cup low-sodium chicken broth
Instructions
- Cook bacon in a large nonstick skillet over medium heat 6 to 8 minutes or until crisp; crumble and set aside.
- Sprinkle chicken with ¼ tsp each salt and black pepper. Cook chicken in hot oil in a large skillet over medium-high heat 3 to 4 minutes per side or until browned. Remove from skillet.
- Add bell pepper, onion, and garlic to skillet; sprinkle with ¼ tsp each salt and black pepper. Cook 10 to 12 minutes or until vegetables are tender and browned, stirring occasionally.
- Meanwhile, shred chicken. Add broth, shredded chicken, and bacon to skillet with vegetables; cook 1 to 2 minutes or until liquid has evaporated, stirring often to loosen browned bits.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
502
|
502
|
| Fat (g) | 38 | 38 |
| Sat. Fat (g) | 10 | 10 |
| Protein (g) | 33 | 33 |
| Carb (g) | 6 | 6 |
| Fiber (g) | 1 | 1 |
| Sodium (mg) | 794 | 794 |
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