Name: Chicken thigh and egg hash
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast, cut into 1/2-inch pieces; 1 large egg; 1/4 cup rolled oats; 2 tbsp reduced-fat cheddar cheese, shredded; 1 tsp chia seeds; 1 tsp olive oil; 1/4 tsp salt; 1/2 tsp black pepper; 3 tbsp water

Ingredients

9 items

5 oz boneless skinless chicken breast, cut into 1/2-inch pieces
1 large egg
¼ cup rolled oats
2 tbsp reduced-fat cheddar cheese, shredded
1 tsp chia seeds
1 tsp olive oil
¼ tsp salt
½ tsp black pepper
3 tbsp water

Instructions

Prep 15 min · Cook 5 min

In a small bowl, combine the oats, chia seeds, and water. Let them sit for 5 minutes to absorb the liquid while you prepare the chicken.
Heat half the olive oil in a 12-inch nonstick skillet over medium-high heat. Add the chicken pieces and season with half the salt and pepper. Cook for 5 to 6 minutes, stirring occasionally, until the chicken is browned and cooked through. Done when opaque in the center, 165°F.
Stir the soaked oat mixture into the skillet with the chicken. Flatten the mixture with a spatula and cook for 4 minutes without stirring to develop a crust. Flip in sections and cook for 2 minutes more.
Push the hash to one side of the skillet and add the remaining olive oil to the empty space. Crack the egg into the oil and season with the remaining salt and pepper. Sprinkle the cheddar cheese over the hash. Cook the egg for 3 minutes until the white is set but the yolk is still soft. Done when white set and yolk soft.
Slide the chicken and oat hash onto a plate and top with the fried egg.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More breakfast recipes