Chicken Apricot Hash

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Servings: 4 Prep: 30 min AIP Low Carb Paleo Egg-Free Breakfast Stovetop Added about 1 month ago Updated about 1 month ago

Ingredients

2 yellow squash 1 red onion ½ cup dried apricot 1 ½ tablespoons extra virgin olive oil 1 pound ground chicken ⅓ cup chicken broth 5 ounces spinach 1 teaspoon minced garlic ½ teaspoon dried rosemary 1 tablespoon dried parsley

Instructions

1. Remove ends from squash and cut lengthwise into quarters. Slice into 1/4 inch triangles. Peel onion and slice in half. Thinly slice halves. Roughly chop apricots.

2. If apricots are really dry, place a small saucepan with water over medium-high heat. Heat water until it steams then remove from heat and add apricots.

3. Let apricots steep in the water to plump up while chicken cooks.

4. Place 2/3 of the oil in a wide skillet over medium-high heat. Add chicken.

5. Cook until no longer pink, about 8-10 minutes. Remove from skillet and set aside.

6. Add chicken broth to skillet and scrape up any brown bits from the bottom. Add in squash and onion. Cover and allow to steam for 5 minutes.

7. Meanwhile, wash spinach but don’t remove excess water. If there are any thick stems, they can be removed and really large leaves can be coarsely chopped.

8. If apricots have been soaking, remove and coarsely chop. Set aside.

9. Remove lid from skillet. Squash should mostly be translucent and tender.

10. Add remaining olive oil and stir. Cook for another 3-5 minutes to get some browning on squash and onions.

11. Add spinach and cook until wilted. Add in garlic , rosemary, and parsley, and stir.

12. Place chicken back in skillet along with apricots. Stir and cook through until warm, about 2-3 minutes.

13. Divide into bowls and serve hot.