Chicken Hash with Sage

A little different twist on breakfast:

  • 1 pound chicken (boneless skinless breast)
  • 4 Tbsp olive oil, divided
  • 8 small zucchini or (4-5 medium)
  • 1 C chopped celery
  • 2 tart apples
  • 1 tsp salt
  • 1/2 tsp garlic powder
  • 1/4 C fresh sage

Heat cast-iron skillet (med/high heat).  Place 2 Tbsp oil inthe skillet; when hot, cook chicken on med-high until golden.  Turn over and cook until other side is golden.   Remove from pan and set aside even though center is not quite cooked through.

Add remaining 2 Tbsp oil to pan.  When oil is hot, add the celery and cook until soft.

While celery is cooking, slice the zucchini to make 8 C slices.  Core and chop apples.

Powder the sage in an herb mill (or a coffee grinder set aside for herbs) with the salt and garlic powder. Toss this mixture together with apple pieces and zucchini slices in a bowl to mix well and thoroughly season the produce.

When celery is cooked, add zucchini/apple mixture to the pan.  Cook about 10 minutes until apple is soft.  Meanwhile, cube the chicken.

Add chicken to cooked apple/zucchini and cook, stirring, until chicken is cooked through.