📖 Instructions

1. Prepare the Chicken: If using raw chicken breasts, season them with salt, pepper, and any other desired spices (like garlic powder or paprika). Cook the chicken using your preferred method: baking, pan-frying, or boiling until fully cooked. Let it cool slightly, then shred or dice it into small pieces. If you're using leftover cooked chicken, simply shred or dice it.
2. Sauté the Vegetables: In a large skillet (cast iron works great!) or frying pan, melt 1 tablespoon of coconut oil or olive oil over medium heat. Add the diced onion and bell pepper. Sauté for about 5-7 minutes, or until the onion is translucent and the bell pepper is slightly softened. Stir occasionally to prevent burning.
3. Add Garlic and Spices: Add the minced garlic to the skillet and cook for another minute until fragrant. Be careful not to burn the garlic. Stir in the smoked paprika, chili powder (if using), dried thyme, and dried rosemary. Cook for another minute, allowing the spices to bloom and release their flavors.
4. Incorporate Cauliflower Rice: Add the cauliflower rice to the skillet. Stir well to combine it with the sautéed vegetables and spices. Cook for about 5-7 minutes, or until the cauliflower rice is tender. If you're using frozen cauliflower rice, make sure to thaw it and squeeze out any excess moisture before adding it to the skillet.
5. Combine Chicken and Vegetables: Add the shredded or diced chicken to the skillet. Stir well to combine it with the cauliflower rice and vegetables. Cook for another 3-5 minutes, allowing the flavors to meld together and the chicken to heat through.
6. Season and Adjust: Taste the hash and adjust the seasoning as needed. Add more salt, pepper, or spices to suit your preferences. If you want a bit of heat, a dash of cayenne pepper or a few drops of your favorite hot sauce can be added.
7. Add Optional Ingredients: If desired, stir in the chopped spinach or kale during the last few minutes of cooking. Cook until the greens are wilted but still vibrant. You can also add diced avocado or sprinkle crumbled bacon on top for added flavor and texture.
8. Serve: Serve the Keto Chicken Hash hot. For an extra touch, top each serving with a fried or poached egg. The runny yolk adds richness and flavor to the dish. Garnish with fresh parsley or chives, if desired.
9. Storage: Allow the leftover hash to cool completely before storing it in an airtight container in the refrigerator. It can be stored for up to 3-4 days. Reheat in a skillet or microwave until heated through before serving.