Chicken Hash

 

This recipe is from the WHOLE30 cookbook
It serves 2 and takes about 30 minutes to make

You'll Need:

coconut oil
3 chicken breasts (or 1 pound of chicken thighs cut into 1 inch dice)
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup chopped walnuts
1 sweet potato, peeled and grated
1 granny smith apple, cored, peeled and diced (really any kind of apple will do, whatever you have on hand)
1/2 teaspoon red pepper flakes
1/4 cup apple dicer
1 generous handfuls arugula or baby spinach

Serve with a side veggie for a balanced meal
 

In a large skillet, heat the cooking oil over medium-high heat.  One it's hot add the chicken and season with the salt and pepper.  Cook until the chicken is browned and cooked thoroughly.  Add the walnuts and cook until the chicken is browned and walnuts are toasted.  Add the sweet potato, apple, and red pepper flakes and cook, stirring often until everything is cooked through. 
Add the apple cider and mix all the ingredients together, scraping the bottom of the pan with a wooden spoon to bring up any tasty bit.  Add the arugula or spinach and cook for another 30 seconds., gently stirring to wilt the leaves.  Serve immediately.

You can use the leftovers and spoon onto a bed of fresh salad for lunch the next day.  Add some more apple vinegar and oil dressing and add some diced avocado for an amazing and filling lunch salad.