Pregnancy 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 you want when you're eating for two. Ground chicken is cooked all the way through to a safe internal temperature of 165°F, which takes the guesswork out of one of the bigger concerns during pregnancy. Sweet potato brings natural sweetness and a satisfying bite alongside tender bell pepper and onion, while two rounds of fresh apple — one folded into the sausage mixture, one tossed into the hash — give the whole dish a bright, slightly fruity lift. Fennel, sage, garlic, and onion powder do the heavy seasoning work, so you get bold, savory flavor without relying on any processed or cured meats that can be tricky to navigate right now. A splash of apple cider vinegar at the end ties everything together with just enough tang to keep each bite lively. It's the kind of recipe that genuinely feels like comfort food while quietly checking all the right nutritional boxes.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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)
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!