Zucchini-Basil Chicken Hash
Serves 2
While it’s pretty romantic to dream up multiple-course meals to prepare for lavish evenings spent with loved ones, most nights dinner is all about getting protein, veggies, and fat onto a plate and taking a moment to enjoy its immediate and nourishing impact on the body, mind, and soul. This one-skillet meal was whipped up on one of those evenings when dinner was simply a matter of what was in the refrigerator, but I’ve since made it again and again. Feel free to use chicken breast in lieu of thighs, but the higher fat content in the thighs is a part of what makes this hash that much more delicious—and likely what will cause you to also make this dish again and again.
Prep: 20 minutes
Cook: 10 minutes
Total: 30 minutes
- 2 tablespoons coconut oil
- ¼ cup finely chopped red onion
- 2 green onions, thinly sliced
- 2 cloves garlic, minced
- 2 medium zucchini, trimmed and diced
- 1¼ pounds boneless, skinless chicken thighs, diced
- 1 teaspoon dried oregano, crushed
- 1 teaspoon salt
- 2 tablespoons balsamic vinegar
- ¼ cup thinly sliced fresh basil
Melt the coconut oil in a large skillet over medium heat. Add the red onion, green onions, and garlic and cook, stirring, until tender and starting to brown, about 1 minute. Add the zucchini and cook, stirring occasionally, until softened and starting to brown, 4 to 5 minutes.
Add the chicken, oregano, and salt and cook, stirring occasionally, until the chicken is cooked through and starting to brown, 5 to 6 minutes. Gently stir in the vinegar and basil and serve.
