Why I Love This Recipe

You know those meals that just feel like fall on a plate? This Harvest Chicken Hash is exactly that. It’s packed with tender chicken, roasted Brussels sprouts, sweet potatoes, carrots, and bell peppers, all tossed together with the most delicious apple cider balsamic tahini glaze. The combination of savory roasted veggies, juicy chicken, and that sweet-tangy finish makes this one of those balanced meals that feels comforting and nourishing at the same time.

Enjoying The Leftovers

This harvest chicken hash is one of those meals that tastes just as good the next day, making it an easy option for prepping ahead.

Storing:

Store the cooked chicken and roasted vegetables in an airtight container in the refrigerator for up to 4 days. Keep the glaze separate if possible, especially if you plan to reheat, to prevent it from thickening too much or altering the texture.

Reheating:

To reheat, warm the hash in a skillet over medium heat for a few minutes or microwave in 30-60 second intervals until heated through. Add an extra drizzle of glaze before serving to bring the flavors back to life.

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Harvest Chicken Hash

This Balsamic Chicken and Roasted Veggie Bowl is a wholesome meal with tender chicken, roasted vegetables, and a tangy-sweet balsamic glaze. It’s a flavorful, balanced dish that’s perfect for an easy lunch or dinner.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
US M
Servings 4

Ingredients

  • 1 lb chicken breast,
  • 2 cups brussels sprouts, cubed
  • 1 red bell pepper, cubed
  • 2 large carrots, cubed
  • 1 small sweet potato, cubed
  • 3 tbsp olive oil, divided
  • 1 tsp oregano
  • 2 tsp salt, divided
  • 1 tsp pepper, divided
  • 1 tsp garlic powder
  • 2 tbsp balsamic glaze
  • 2 tbsp apple cider vinegar
  • 1 tbsp tahini
  • 1 tbsp honey
US – M

Instructions

  • Preheat oven to 425℉
  • On a prepared baking sheet, add the cubed sweet potato, bell pepper, brussels sprouts, and carrots. Drizzle with 1 tbsp olive oil, and season with 1 tsp salt, 1/2 tsp pepper, and 1 tsp garlic powder. Mix well, then spread into an even layer.
  • Place in the oven for about 25-30 min until everything is soft and has a nice crisp.
  • Meanwhile, season your chicken breast with the remaining salt, pepper, and 1 tsp of oregano. Add 1 tbsp of olive oil to a skillet on medium-high heat, and once hot, add your chicken.
  • Cook about 5-7 min on each side until fully cooked. Once the chicken is done, cut it into bite sized pieces and set aside.
  • In a small bowl, add 1 tbsp olive oil, apple cider vinegar, balsamic glaze, tahini, and honey. Whisk well. Taste and add salt and pepper as necessary.
  • Once the chicken and veggies are done, add the cooked chicken and veggie mixture into the skillet over medium-high heat. Pour the glaze over everything and stir. I let mine sit for a few min, stirring occasionally, while the sauce reduces. Serve immediately after! Enjoy.

Equipment

cutting board
measuring cups
saute pan
large baking sheet

Nutrition Per Serving

Calories: 347kcal | Carbohydrates: 25g | Protein: 28g | Fat: 16g | Fiber: 5g