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
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.
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
How about you?
All the best Jan