Chicken, Squash & Egg Hash

Savour the simple pleasures of our Chicken, Squash & Egg Hash, ideal for a nutritious, quick meal.

Ingredients:

1 tsp Coconut Oil
1 Butternut Squash (large, peeled, diced finely)
1 tsp Smoked Paprika
1 Red Bell Pepper (diced)
2 cups Kale Leaves (chopped and packed)
2 Egg
1 Avocado (sliced)
2 stalks Spring Onion (Green Part Only)
(sliced)
2 Chicken Breast

DIRECTIONS

1. Preheat the oven to 200°C / 400°F

2. Heat an oven proof pan over medium heat and add oil. Once melted, add the diced butternut squash. Cook for about 5 minutes undisturbed. Once browned, flip them around and continue cooking for 5 more minutes.

3. Make space in the centre of the pan for the strips of chicken and fry for 3-5 minutes each side until starting to turn brown.

4. Add the smoked paprika and diced pepper and cook for another 2 minutes. Then add the chopped kale and cook until just wilted. Remove the pan from the heat.

5. Make two spaces in the hash mix and crack eggs into each space. Season with sea salt and pepper and place in the oven to bake for 6 to 8 minutes, or until eggs are cooked to your preference.

6. Remove from the oven and garnish with avocado and green onion. Divide onto plates and enjoy!

NOTES

NO KALE
Use another leafy green, such as beetroot greens or spinach.
MORE PROTEIN
Add extra eggs.