Summer Vegetable and Chicken Hash

A wonderful and healthy recipe that is easy to make, this dish utilizes fresh seasonal produce. I love it for its freshness and versatility. It makes a great light dinner, lunch or even breakfast! Although it may looked involved, the steps are very easy to implement and usually takes under 30 minutes.

Recipe taken from Martha Stewart Living magazine.

Summer Vegetable and Chicken Hash

Need:

• 1 boneless, skinless chicken breast half (8 oz.), cut into 1 inch cubes
  
• 1 tablespoon extra virgin olive oil



• 12 oz. small red potatoes, boiled, halved or quartered


• 2 cups fresh corn kernels (I use 1 can corn, drained)


• 1 scallion thinly sliced (1/4 cup)


• 1/2 Jalepeno chile, stem, ribs and seeds removed, minced (1 tablespoon)


• 1 cup yellow or red cherry tomatoes (4 oz.) halved


• 1/2 cup store bought or home-made chicken stock


• 1 teaspoon salt
  
• 1/8 teaspoon pepper

Directions:

1. Heat a 12 inch non-stick skillet over high heat. Add chicken. Cook, stirring occasionally, until golden brown, about 2 minutes; transfer to bowl.


2. Add 2 teaspoons oil and the potatoes to skillet. Cook, stirring occasionally, until golden brown, about 4 minutes, transfer to small bowl.
   
3. Add remaining teaspoon oil, the corn, 2 tablespoons scallion, and the jalepeno to skillet, and cook, stirrring occasionally, until corn turns dark brown in spots, about 2 minutes (some kernals may pop). Add tomatoes, and cook until skins just begin to soften, about 1 minute. Add stock, salt, pepper, and reserved chicken; bring to a boil. Fold in reserved potatoes, and sprinkle with remaining 2 tablespoons scallion.

Nutritional Information

• Serves 6


• 137 Calories per serving


• 1 g saturated fat; 2 g unsaturated fat; 22 mg cholesterol; 17 g carbs; 364 mg sodium; 11 g protein; 2 g fiber