WHOLE30: Chicken Hash

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Serves: 2-4

Ingredients:

2 T. of coconut oil
1 pound of boneless, skinless chicken thighs or breast cut into 1 inch diced pieces
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1/4 cup chopped walnuts
1 sweet potato, peeled and grated in food processor or with a spiralizer
1 Granny Smith apple, cored, peeled and diced
1/2 teaspoon red pepper flakes
1/4 cup apple cider
2 big handfuls of baby spinach

Directions:

In a large skillet, heat the coconut oil over medium high heat. Once the oil is hot, add the chicken. Season the chicken with the salt and pepper, cook and stir occasionally until it’s mostly cooked through. Add the walnuts, and cook until the chicken is browned and the walnuts are toasted which is about 2 to 3 minutes.
Shake the pan occasionally so that the walnuts do not burn. Add the peeled sweet potato, apple and red pepper flakes and cook. Stir the pan often until everything is fully cooked.
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 and enjoy!