Red Meat Allergy Friendly Whole30 Smoky Paprika Chicken Breakfast Hash
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Learn more →Ingredients
4 servings
For the chicken
- 1 lb boneless, skinless chicken thighs
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp kosher salt
- ¼ tsp black pepper
For the ranch
- ½ cup full-fat coconut milk
- 2 tbsp fresh lemon juice
- 1 tsp apple cider vinegar
- ½ tsp dried dill
- ½ tsp dried chives
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp kosher salt
For the hash
- 2 tbsp avocado oil, divided
- 1 lb sweet potatoes (about 2 medium), peeled and cut into ½-inch dice
- 1 medium red bell pepper, seeded and diced
- ½ medium yellow onion, diced
- ½ tsp smoked paprika
- ½ tsp kosher salt
- ¼ tsp black pepper
- 4 large eggs
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
In a small bowl, whisk together the coconut milk, lemon juice, apple cider vinegar, dried dill, dried chives, garlic powder, onion powder, and salt for the ranch until smooth. Set aside — the dressing will thicken slightly as it sits.
- 2
Pat the chicken thighs dry with paper towels. In a small bowl, combine the smoked paprika, garlic powder, onion powder, salt, and black pepper for the chicken, then rub the mixture evenly over both sides of each thigh.
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