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Monday, 17 April 2017

Chicken, chorizo and sweet potato hash


This colourful and nutritious dish could be enjoyed for breakfast, lunch, or even supper ... in fact sometimes, especially weekends or holiday times, it is nice to enjoy it for 'brunch' ... as it's perfect for a more lazy or relaxed start to the day!

Ingredients:
Serves Four
½ of a 225g spicy chorizo ring, cut into thin circles
330g chicken breasts, sliced
½ tbsp vegetable oil
1 onion, finely diced
600g diced butternut squash and sweet potato
1 tsp smoked paprika
270g vittoria tomatoes
200g baby spinach
4 eggs, poached, to serve
14g parsley, leaves picked and roughly chopped

Method:
1. Preheat the oven to 200°C/fan 180°C/gas mark 6. Heat a wide, high-sided pan that can go in the oven and also has a lid. Cook the chorizo slices for 3-4 minutes, until golden and releasing oil, then transfer to a bowl with a slotted spoon. Add the chicken slices and cook for 4-5 minutes, until golden all over. Remove from the pan and set aside with the chorizo.
2. Heat the oil in the pan, then add the onion and cook for 3-4 minutes. Add the butternut squash and sweet potato and paprika and cook for 10-12 minutes, adding a splash of water if the pan starts to dry out. Cook with the lid on, stirring regularly, until softened and lightly golden. Add the chicken and chorizo pieces, then top with the tomatoes and cook in the oven for 12-15 minutes, until the tomatoes are beginning to soften.
3. Meanwhile, wilt the spinach in a large pan with a splash of water and drain over a sieve. Serve the hash with the poached eggs and spinach and garnish with the parsley.

Each serving provides:
18.3g carbohydrate 6.5g fibre 37.5g protein 20.5g fat

See original Sainsbury recipe idea
here

Oh my, I could sit and eat this right now!
How about you?

image from google

A variety of recipe ideas are in this blog, and not all may be suitable for you, if you may have any food allergies, or underlying health issues please take these into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan

25 comments:

Valerie-Jael said...

Looks yummy, and I am hungry, so need to forage for something tasty for my lunch! Hugs, Valerie

eileeninmd said...

Hello, the chicken dish does look yummy. Thanks for sharing the recipe. I like the cute table!
Happy Monday, enjoy your new week ahead!

Bob Bushell said...

Swap the chicken with quorn chicken, and it is beautiful.

Regine Karpel said...

Great.

PerthDailyPhoto said...

I absolutely could eat this right now Jan.. and I've already had dinner tonight ☺ but it will definitely go into the 'to make' memory bank! I like the ratio of protein to carbs here.

Mac n' Janet said...

I find sweet potatoes and acorn squash both too sweet, do they lose some of their sweetness when cooked like this?

Tom said...

...looks good.

Christine said...

This looks so good!

sage said...

That sounds wonderful!

Lady Fi said...

Looks tasty!

Jan said...

Chicken breasts Yummmm!
Hubby won't eat sweet potatoes or squash! He is hard to cook for sometimes...but I love him :)

Jo said...

Wow! That looks so good, I could eat that right now.

Lisa said...

How delicious those poached eggs look, the yolks are perfect.
Lisa x

Lowcarb team member said...

Reply to 'Mac and Janet' who said:
"I find sweet potatoes and acorn squash both too sweet, do they lose some of their sweetness when cooked like this?

Hello Janet ... for some sweet potatoes and the acorn squash are that little bit too sweet, how about swapping them for aubergine/eggplant instead!

Here is a similar recipe you, and other readers, may enjoy.
It's an Eggplant/ Aubergine Hash recipe with Eggs, and has only 9g carb per serving.
You can find it here:

https://www.dietdoctor.com/recipes/eggplant-hash-with-eggs

Bon Appetit !

All the best Jan

Mary Kirkland said...

What a pretty, colorful dish. Sounds like I'd like it too.

Snowbird said...

Oh..sweet potato hash sounds just gorgeous!!!xxx

Sue (this n that) said...

Oh this dish is as pretty as a picture Jan! I'm always on the lookout for ways to incorporate sweet potato so thank you. We have planted 3 bushes of the purple variety and have fingers crossed they'll grow. The chooks are currently keeping the white moths away... bonus! Cheers and thanks for your visits :D)

Plowing Through Life (Martha) said...

Such a great recipe. I love how colourful it is. It makes it that much more appetizing.

Sandra Cox said...

Hope you had a lovely Easter.
Another luscious sounding recipe.

NatureFootstep said...

I think the little corner table is not good for a meal, but for tea or coffe. :)

Thanks for telling me about the ad. I have tried to change some setting I found but not sure yet if it helps.

Lisa Isabella Russo said...

How pretty this picture is! Happy belated Easter to you as well.

Conniecrafter said...

I like raw spinach and have it almost every day but I really don't enjoy it cooked at all :(
I hope you enjoyed a lovely easter with family!

Mac n' Janet said...

Thanks for suggesting egg plant, I do prefer that to sweet potatoes or acorn squash.

Magic Love Crow said...

I could sit down and eat this right now too! Yummy!

The Happy Whisk said...

I love both butternut and sweet potato. Yum!