Breastfeeding Friendly Paleo Chicken Apple Sausage Hash
This hearty skillet dish is the kind of one-pan meal that feels indulgent but is built entirely from whole, nourishing ingredients — exactly what a hungry, postpartum body needs. Ground chicken gets mixed with fresh apple, fennel, sage, and warm spices to create a homemade sausage that's savory with just a hint of sweetness, no mystery additives or preservatives in sight. Sweet potato brings complex carbohydrates and a satisfying golden crust, while bell pepper and onion add color, fiber, and a gentle depth of flavor. The second apple, stirred in near the end, keeps its shape and adds little pops of brightness that balance the savory base beautifully. A splash of apple cider vinegar at the finish ties everything together and lifts the whole dish without overpowering it. Every ingredient here is straightforward and recognizable, which matters when you're paying close attention to what goes into your body. Fresh parsley on top is optional, but it makes the whole skillet look as good as it tastes.
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Learn more →Ingredients
4 servings
For the sausage
- 1 lb ground chicken
- 1 medium apple (such as honeycrisp or fuji), peeled and finely diced
- 1 tsp fennel seeds
- 1 tsp dried sage
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp red pepper flakes
- ¾ tsp salt, divided
- ¼ tsp black pepper, divided
For the hash
- 3 tbsp avocado oil, divided
- 1 lb sweet potato (about 1 large), peeled and cut into ½-inch dice
- 1 medium yellow onion, diced
- 1 red bell pepper, seeded and diced
- 1 medium apple (such as honeycrisp or fuji), cored and cut into ½-inch dice
- 1 tsp apple cider vinegar
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Can be omittedflat-leaf parsley
Instructions
- 1
In a large bowl, combine the ground chicken, finely diced apple, fennel seeds, dried sage, garlic powder, onion powder, red pepper flakes, 1/2 tsp of the salt, and 1/8 tsp of the black pepper. Mix with your hands until the seasonings are evenly distributed throughout the meat.
- 2
Heat 1 tbsp of the avocado oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the sausage mixture and press it into an even layer. Cook undisturbed for 3 minutes, until the underside is browned, then break it into rough 1-inch chunks with a wooden spoon. Continue cooking, stirring occasionally, until the chicken is cooked through with no pink remaining and registers 165°F (74°C) on an instant-read thermometer, about 4–5 minutes more. Transfer the cooked sausage to a plate and set aside.
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