Marisa's Healthy Kitchen

I knew that Michael loves hash so I wanted to give it a shot. He enjoyed this one and I loved how colorful it came out! Enjoy 🙂

Chicken with Potato-Pepper Hash

Serves 4

5 small red potatoes, unpeeled, cut into 1/2″ pieces
1 medium red pepper, diced
1 medium green pepper, diced
2 medium green onions, cut into 1/2″ slices
2 teaspoons plus 1 tablespoon canola oil
1 1/2 teaspoon salt
1 tablespoon all-purpose flour
1 teaspoon chili powder
4 medium, boneless chicken-breasts

1. In 2-quart saucepan over high heat, heat the potatoes and enough water to cover to boiling. Reduce heat to low; cover and simmer 5 to 10 minutes or until potatoes are almost tender; drain
2. Meanwhile, in nonstick 12-inch skillet over medium-high heat, in 2 teaspoons hot oil, cook diced red and green peppers until lightly browned, stirring frequently.
3. Add the cut-up potatoes, green onions, and 3/4 teaspoon salt to the skillet. Continue cooking until potatoes are golden brown and tender, stirring mixture frequently. Remove from heat and keep warm on a platter.
4. Mix together flour, chili powder, and 3/4 teaspoon salt. Coat chicken breasts with flour mixture.
5. In the same skillet over medium-high heat, in 1 tablespoon hot oil, cook chicken breasts 6 to 8 minutes, until they are lightly browned on both sides and juices run clear when pierced with a knife, turning chicken pieces occasionally. Arrange the chicken on platter with the potato hash.