WHY IT’S LIGHT Lean chicken breast replaces the more common corned beef in a hearty-yet-healthy hash. For more flavor, roast the chicken with bones and skin intact, then remove them once the chicken is cooked. Spinach is another unexpected—and fat-free—addition.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Preheat oven to 450°F. Place chicken on a rimmed baking sheet. Drizzle with 2 teaspoons oil, dividing evenly, and season with salt, pepper, and the thyme. Roast until chicken is cooked through (an instant-read thermometer inserted in thickest part, avoiding bone, should register 160°F), about 35 minutes. When cool enough to handle, discard skin and bones; cut chicken into bite-size pieces.
Step 2
Meanwhile, in a medium saucepan, cover potatoes with water. Bring to a boil and add salt; cook until potatoes are tender when pierced with the tip of a paring knife, about 15 minutes; drain.
Step 3
In a large skillet, heat remaining 1 tablespoon plus 1 teaspoon oil over medium-high. Add shallots and cook, stirring, until softened, about 3 minutes. Add garlic and cook, stirring, until fragrant, 30 seconds. Add potatoes and cook, stirring often, until golden brown, about 7 minutes. Add the water, scraping up browned bits from bottom of pan with a wooden spoon. Cook, stirring often, until skillet is dry and potatoes are browned, about 3 minutes more.
Step 4
Add chicken and spinach; cook, stirring, until spinach wilts and chicken is heated through, about 2 minutes. Stir in lemon juice and season with salt and pepper. Serve immediately.
nutrition information
Step 5
(Per Serving)
Step 6
Calories: 295
Step 7
Fat: 8.6g (1.4g Saturated Fat)
Step 8
Protein: 20.1g
Step 9
Carbohydrates: 41.3g
Step 10
Fiber: 6.4g
