CHICKEN BREAKFAST HASH

If you’re looking for a savory, protein packed breakfast that keeps you full without weighing you down, this Chicken Breakfast Hash is about to become a new favorite. Made with lean ground chicken, colorful veggies, and simple seasonings, this skillet meal comes together quickly while delivering balanced macros and wholesome ingredients.

It’s naturally gluten free, dairy free, packed with protein, and perfect for busy mornings when you want something nourishing and satisfying. Whether you’re meal prepping for the week or making a fresh breakfast at home, this hash is simple, flavorful, and incredibly versatile.

(Instagram Video)

Why we love this chicken breakfast hash:

• High in protein to help keep you full and energized
• Loaded with colorful veggies for fiber and nutrients
• Quick and easy with minimal cleanup
• Naturally gluten-free and dairy-free
• Great for breakfast, lunch, or even a light dinner
• Easy to customize with whatever veggies you have on hand

Ingredients:

• Ground chicken - Lean ground chicken adds plenty of protein while keeping the dish light and balanced. It cooks quickly and absorbs flavor beautifully from the seasonings and vegetables.
• Salt - A simple ingredient that helps enhance all the flavors in the dish and brings balance to the savory ingredients. My favorite and go to salt is Redmond Sea Salt (code GFMACROS)
• Onion powder - Adds rich, savory depth without needing to chop extra onions, making this recipe even quicker for busy mornings.
• Garlic - Garlic brings bold flavor while adding antioxidants and natural anti-inflammatory benefits.
• Cumin - Just a small dash adds earthy warmth and gives this breakfast hash a cozy, savory flavor.
• Red bell pepper - Adds natural sweetness, color, and vitamin C for extra nutrients and flavor.
• Zucchini - Zucchini adds volume, fiber, and moisture while keeping the meal light and nutrient dense.
• Yellow summer squash - Summer squash cooks quickly and pairs perfectly with zucchini for added texture and nutrients.
• Spinach - Spinach is packed with iron, folate, and antioxidants while adding an easy boost of greens to your breakfast.
• Broccoli Microgreens - add a fresh crunch while providing antioxidants, vitamins C and K, and compounds that may help support overall health and reduce inflammation. I recommend Mico's Microgreens, fresh, organic, local and nationwide delivery. (code GFMACROS)

Pro Tips:

• Dice the zucchini, yellow squash and bell pepper evenly so everything cooks at the same rate and gives the hash the best texture.
• For extra flavor, allow the chicken to brown slightly before stirring too often. Those golden bits add so much savory goodness.

Notes, Swaps + Oven Directions:

• This recipe is perfect for meal prep and reheats well for busy mornings throughout the week. I have cooked this and taken it to work in these insulated food containers. 
• Because zucchini and squash release moisture while cooking, avoid overcrowding the skillet so the veggies sauté instead of steam.
• Swap ground turkey for the chicken.
• Want to switch it up? Try adding sweet potatoes, mushrooms or asparagus for extra veggies.
• Like a little heat? Try adding a dash of crushed red pepper. 
• This recipe was created for the stove top. If you want an oven version, you could try preheating an oven to 400°F. Add the chicken, peppers, zucchini, and squash to an oven-safe skillet or baking dish. Toss with seasonings and bake for 18–22 minutes, stirring halfway through. Add spinach during the last few minutes until wilted.

Make it a Meal

This breakfast hash pairs well with avocado toast and a little bit of fruit. I also love topping my bowl with fresh micro greens.

{CHICKEN BREAKFAST HASH}

182 cal | 11g C | 6g F | 22g P
Serves 1

3 oz ground chicken

Salt, to taste

1/2 tsp onion powder

1 tsp minced garlic

Black pepper, to taste

Dash of cumin

75g red bell pepper, diced

75g zucchini, diced

75g yellow summer squash, diced

1/2 cup spinach

DIRECTIONS:

1) Heat a skillet over medium heat and lightly spray if needed.

2) Add the ground chicken and season with salt, onion powder, garlic, black pepper, and cumin.

3) Cook until the chicken is browned and fully cooked through.

4) Add the diced bell pepper, zucchini, and yellow squash. Sauté for 5–7 minutes until tender.

5) Stir in the spinach and cook until wilted.

6) Serve warm and enjoy!

If you try this recipe, leave a comment and let me know what you think! I also love seeing what you make, please tag me on Instagram! This helps me to create more for each of you!