Chicken Thigh and Bell Pepper Hash

This is an example of a meal that Solin would create to include in your personalized meal plan.

Chicken Thigh and Bell Pepper Hash

YOUR SOLIN GENERATED RECIPE

Chicken Thigh and Bell Pepper Hash

Crispy diced potatoes and tender chicken thighs are sautéed with vibrant bell peppers and finished with a perfectly runny egg for a savory, high-protein breakfast.

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NUTRITION

525kcal
Protein
41.1g
Fat
22.6g
Carbs
41.2g

SERVINGS

1 serving

INGREDIENTS

5 oz boneless skinless chicken thighs

1 small yellow potato

0.5 cup red bell pepper

0.25 cup yellow onion

1 tsp olive oil

1 large egg

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp smoked paprika

0.25 tsp garlic powder

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PREPARATION

  • 1

    Dice the chicken thighs into bite-sized pieces and season with half of the sea salt, black pepper, smoked paprika, and garlic powder.

  • 2

    Scrub the yellow potato and dice into small 1/2-inch cubes to ensure they cook quickly and evenly.

  • 3

    Heat the olive oil in a large non-stick skillet over medium-high heat.

  • 4

    Add the diced potatoes to the skillet, cooking for 8-10 minutes while stirring occasionally until they begin to soften and turn golden brown.

  • 5

    Stir in the diced chicken and yellow onions, cooking for another 5-6 minutes until the chicken is browned and cooked through.

  • 6

    Add the diced bell peppers and the remaining seasonings to the pan, sautéing for 3-4 minutes until the peppers are tender-crisp.

  • 7

    Create a small well in the center of the hash and crack the egg into it, then cover the pan for 2-3 minutes until the egg white is set but the yolk remains runny.

  • 8

    Gently slide the hash onto a plate and serve immediately while hot.

Chicken Thigh and Bell Pepper Hash

This is an example of a meal that Solin would create to include in your personalized meal plan.

Chicken Thigh and Bell Pepper Hash

YOUR SOLIN GENERATED RECIPE

Chicken Thigh and Bell Pepper Hash

Crispy diced potatoes and tender chicken thighs are sautéed with vibrant bell peppers and finished with a perfectly runny egg for a savory, high-protein breakfast.

NUTRITION

525kcal
Protein
41.1g
Fat
22.6g
Carbs
41.2g

SERVINGS

1 serving

INGREDIENTS

5 oz boneless skinless chicken thighs

1 small yellow potato

0.5 cup red bell pepper

0.25 cup yellow onion

1 tsp olive oil

1 large egg

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp smoked paprika

0.25 tsp garlic powder

PREPARATION

  • 1

    Dice the chicken thighs into bite-sized pieces and season with half of the sea salt, black pepper, smoked paprika, and garlic powder.

  • 2

    Scrub the yellow potato and dice into small 1/2-inch cubes to ensure they cook quickly and evenly.

  • 3

    Heat the olive oil in a large non-stick skillet over medium-high heat.

  • 4

    Add the diced potatoes to the skillet, cooking for 8-10 minutes while stirring occasionally until they begin to soften and turn golden brown.

  • 5

    Stir in the diced chicken and yellow onions, cooking for another 5-6 minutes until the chicken is browned and cooked through.

  • 6

    Add the diced bell peppers and the remaining seasonings to the pan, sautéing for 3-4 minutes until the peppers are tender-crisp.

  • 7

    Create a small well in the center of the hash and crack the egg into it, then cover the pan for 2-3 minutes until the egg white is set but the yolk remains runny.

  • 8

    Gently slide the hash onto a plate and serve immediately while hot.