Our Recipes
Chicken, Kale and Sweet Potato Hash
Serves: 4
Prep Time: in
Cook Time: in
Bell & Evans Ground Chicken Breast, fresh veggies and hearty sweet potatoes come together in this easy, one-pan Chicken, Kale and Sweet Potato Hash. Hearty, healthy and packed with flavor, our recipe is perfect for breakfast, lunch or dinner!
Ingredients
- 1 TB Olive Oil
- 1 Pkg Bell & Evans Ground Chicken Breast
- 1/2 cup Bell & Evans Organic Chicken Bone Broth
- 2 tsp Salt, divided
- 1/2 tsp Black pepper, divided
- 2 medium Sweet potatoes, cut into 1/2-inch cubes
- 1 medium Red bell pepper, cut into 1/4-inch slices
- 1/2 small Red onion, cut into 1/4-inch slices
- 1 small Zucchini, cut into 1/4-inch half moons
- 3 cups Kale, stems discarded, cut into 1-inch pieces
- 1 tsp Smoked paprika
- 4 Fried eggs, for serving
- Chopped fresh parsley, for garnish
Preparation
- Heat oil in a large skillet over medium-high heat. Add ground chicken and cook, breaking up into small crumbles with a wooden spoon, until fully cooked, about 8 minutes. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Transfer to plate and set aside.
- In the same skillet over medium heat, add remaining oil. Add sweet potatoes and broth. Cover and cook, stirring occasionally, until potatoes are crisp-tender and broth has nearly evaporated, about 10-12 minutes. Stir in peppers and onion, and cook for 2-3 minutes. Add zucchini and kale, and cook, stirring frequently, until kale has wilted and zucchini is tender, about 2-3 minutes. Return chicken to skillet and mix to combine. Season with smoked paprika, remaining salt and pepper.
- Top with fried eggs and parsley. Serve and enjoy.
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