High Fructose Corn Syrup Free Paleo Chicken Apple Breakfast Hash
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil, divided
- 1 lb ground chicken
- ½ tsp salt, divided
- ¼ tsp black pepper
- 1 medium sweet potato (about 12 oz), peeled and cut into ½-inch dice
- 1 medium apple (such as honeycrisp or fuji), cored and cut into ½-inch dice
- ½ medium yellow onion, finely diced
- 2 cloves garlic, minced
- 1 tsp ground cinnamon
- ½ tsp ground cumin
- ¼ tsp smoked paprika
- 2 cups kale, stems removed and leaves roughly chopped
- 1 tbsp apple cider vinegar
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Heat 1 tbsp of the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the ground chicken, season with 1/4 tsp of the salt and the black pepper, and cook, breaking it into small crumbles with a wooden spoon, until cooked through with no pink remaining and the internal temperature reaches 165°F (74°C), about 6–7 minutes. Transfer the chicken to a plate and set aside.
- 2
Return the skillet to medium heat and add the remaining 1 tbsp olive oil. Add the sweet potato and the remaining 1/4 tsp salt. Cook, stirring occasionally, until the sweet potato is golden at the edges and just tender when pierced with a fork, about 8–10 minutes.
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