Low Iodine Paleo Roasted Pepper Chicken Apple Breakfast Hash
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Learn more →Ingredients
4 servings
- 1 lb boneless, skinless chicken thighs, cut into ¾-inch pieces
- 1 large sweet potato (about 12 oz), peeled and cut into ½-inch dice
- 2 medium red bell peppers, roasted, peeled, seeded, and cut into ½-inch strips
- 1 medium granny smith apple, cored and cut into ½-inch dice
- 1 small yellow onion, diced
- 3 tbsp avocado oil, divided
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp ground cumin
- ¼ tsp black pepper
- ¾ tsp salt, divided
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
To roast the peppers, place them directly over a gas burner on high heat or under a broiler, turning with tongs every 2–3 minutes, until the skin is charred and blistered on all sides, about 10–12 minutes total. Transfer to a bowl, cover tightly with a plate or plastic wrap, and let steam for 10 minutes. Peel off the charred skin, remove the seeds, and cut the flesh into 1/2-inch strips. Set aside.
- 2
In a large bowl, toss the diced chicken thighs with the smoked paprika, garlic powder, cumin, black pepper, and 1/2 tsp of the salt until evenly coated.
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