Zesty Skillet Chicken, Sweet Potato & Spinach Hash

Zesty Skillet Chicken, Sweet Potato & Spinach Hash ingredients

• 1.5 lbs Chicken breast
• 2 medium Sweet potatoes
• 1 medium Yellow onion
• 2 medium Carrots
• 2 tbsp Olive oil
• 2 Garlic cloves
• 1 tsp Dried thyme
• 0.5 tsp Red pepper flakes
• 1 tsp Salt
• 0.5 tsp Black pepper
• 0.25 cup Chicken broth or water
• 5 oz Spinach
• 0.5 cup Commercial hummus
• 2 tbsp Fresh parsley

How to make Zesty Skillet Chicken, Sweet Potato & Spinach Hash

1. Pat the 1.5 lbs cubed chicken breast dry with paper towels; this ensures a good sear and prevents steaming. Season the chicken with 1/2 tsp salt and 1/4 tsp black pepper.
2. Heat 1 tbsp olive oil in a large, oven-safe skillet or cast iron pan over medium-high heat. Add the seasoned chicken and cook for 4-6 minutes, stirring frequently, until lightly browned on all sides and mostly cooked through, but not fully. Remove the chicken from the skillet and set aside in a clean bowl.
3. Add the remaining 1 tbsp olive oil to the same skillet. Add the 2 medium diced sweet potatoes, 1 medium diced yellow onion, and 2 finely diced carrots. Cook for 8-10 minutes over medium heat, stirring occasionally, until the vegetables begin to soften and lightly brown around the edges.
4. Stir in the 2 minced garlic cloves, 1 tsp dried thyme, 1/2 tsp red pepper flakes (if using for a bit of heat), 1/2 tsp salt, and 1/4 tsp black pepper. Cook for an additional 1 minute until the garlic is fragrant, being careful not to burn it.
5. Return the partially cooked chicken to the skillet with the vegetables. Pour in 1/4 cup chicken broth or water. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon, then reduce the heat to medium-low.
6. Cover the skillet with a lid or foil and cook for 5-7 minutes, or until the sweet potatoes are tender when pierced with a fork and the chicken is fully cooked, reaching an internal temperature of 165°F (74°C).
7. Remove the lid and stir in the 5 oz mature spinach. Cook for 1-2 minutes, or until the spinach has completely wilted into the hash.
8. Taste the hash and adjust seasoning if necessary with additional salt and pepper to your preference.
9. Serve the hash hot directly from the skillet or portion into individual bowls. Top each serving with a generous dollop of 1/2 cup commercial hummus, which adds a creamy, tangy finish. Garnish with optional chopped fresh parsley for freshness and color.

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