Mid-Atlantic Chicken Harvest Hash
Prep Time: 15 mins|Cook Time: 30 mins
Serves: 4
Ingredients
- 1 lb Just Bare fresh chicken tenderloins
- 4 tablespoons avocado oil (divided)
- Salt and pepper, to taste
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 2 cups Brussels sprouts, trimmed and halved
- 2 cups sweet potatoes, peeled and diced
- 1 teaspoon Maldon finishing salt
- ½ cup fresh or dried cranberries
- 1 small red onion, thinly sliced
- 1 tablespoon balsamic vinegar
- 1 tablespoon maple syrup
- Optional garnish: chopped fresh parsley
Instructions
- Roast the Vegetables: Preheat your oven to 425°F (220°C). Toss the Brussels sprouts and sweet potatoes with avocado oil, pepper, smoked paprika, and garlic powder. Spread them evenly on a baking sheet. Roast in the oven for 20-25 minutes, or until they are tender and caramelized, turning halfway through for even roasting.
- Cook the Chicken: While the vegetables are roasting, season the Just Bare fresh chicken tenderloins with salt and pepper. Heat 1 tablespoon of avocado oil in a large skillet over medium heat. Add the chicken tenderloins and sear for 3-4 minutes on each side, or until fully cooked and golden brown. Remove from the skillet and set aside.
- Prepare the Cranberries and Onions: In the same skillet, add the remaining 2 tablespoons of avocado oil. Add the red onion and cranberries, cooking for about 5 minutes, until the onions are soft and the cranberries are slightly plump. Deglaze the pan with balsamic vinegar and maple syrup, stirring to combine and heat through.
- Combine and Serve: Once the vegetables are roasted, add them to the skillet with the cranberries and onions. Toss gently to combine. Nestle the chicken tenderloins into the mixture, heating through if needed. Serve the hash warm, optionally garnished with fresh parsley. Finish with Maldon salt once roasted.