Harvest Chicken Hash With Balsamic Apple Cider Glaze
Roasted chicken, caramelized vegetables, and a sweet-savory balsamic apple cider glaze come together in this easy one-pan Harvest Chicken Hash that's perfect for cozy weeknight dinners.
Servings 4
Calories 299kcal
Ingredients
- 1 lb chicken breast
- 1 bag of shredded brussels sprouts
- 1 red bell pepper, chopped
- 2 large carrots, chopped
- 1/2 small onion, chopped
- 1 small sweet potato, cubed
- 2 tbsp apple cider vinegar
- 1 tbsp olive oil
- 2 tbsp balsamic glaze
- 1 tbsp tahini
- 1 tbsp honey
- Sprinkle of salt, pepper, oregano, and garlic powder
- Avocado oil spray
Instructions
- Preheat your oven to 425°F. Chop the red bell pepper, carrots, onion, Brussels sprouts (if not using pre-shredded), and sweet potato into bite-sized pieces.
- Spread everything onto a large baking sheet, lightly coat with avocado oil, and season with the salt, pepper, and garlic powder. Toss well to evenly coat.
- Roast for 25-30 minutes, stirring halfway through, until the vegetables are tender and caramelized around the edges.
- While the vegetables roast, cut the chicken into bite-sized pieces and season with the salt, pepper, and oregano.
- Heat a large skillet over medium-high heat and lightly coat it with avocado oil. Add the chicken and cook for 5-7 minutes, stirring occasionally, until it's cooked through. Remove the skillet from the heat while the vegetables finish roasting.
- In a small bowl, whisk together the apple cider vinegar, olive oil, balsamic glaze, tahini, honey, and a pinch of salt until smooth.
- Once the vegetables are done roasting, add them to the skillet with the chicken and return the pan to medium heat. Pour the glaze over everything and toss until evenly coated. Let it simmer for 1-2 minutes, allowing the glaze to thicken slightly before serving.
Nutrition
Calories: 299kcal | Carbohydrates: 27g | Protein: 27g | Fat: 10g | Fiber: 4g