So some of you know that I have been on a sugar fast for the last month. Because of this I’ve experimented quite a bit with cooking. (I’ve HAD to. So many recipes with sauces and even seasoning mixes have sugar of some kind!)
Here is an easy recipe that I made a few times because it made great leftovers to take to work for lunch!
Spicy Balsamic Hash
2 Chicken Breasts (You can add more if you like more chicken in your meals!)
2 small zucchini
1 yellow squash
1 sweet potato (Once again, add more if you like more!)
1/2 red pepper
1 small red onion
3/4 cup balsamic vinegar
1 tsp salt
1/2 tsp pepper
1 tsp hot sauce
Step 1: Cube and dice all of your ingredients to prepare them for the hash. Make sure the sweet potatoes are cut small enough that they will cook at the same rate as the zucchini and squash! Otherwise you’ll have soggy zucchini or underdone sweet potato. (Mine were almost too big this time, so maybe go smaller than I did!)
Step 2: Cook chicken with 1/2 of the balsamic vinegar, 1/2 of the salt and 1/2 of the pepper. (Don’t stress about perfect measurements!It’ll all come together in the end.) Cook this for about 2-4 minutes. Don’t finish cooking at this point or your chicken will be tough by the end. Don’t be alarmed when your balsamic mixture smokes and sizzles! Because the affordable balsamic vinegar in the grocery store is more liquidy it is going through the natural reducing process. This will make it thicker and more like a sauce coating by the end.
Step 3: Next add veggies and the rest of the vinegar, salt, and pepper. You’re going to cook this until everything has browned with the balsamic. I test the sweet potatoes to know if it’s done! This takes about 10-12 minutes. If you notice the sweet potatoes aren’t cooking and need more time – add a lid to help it along. If you need more liquid to help your veggies finish cooking, you can add water. Just make sure it’s all gone by the time you serve it!
Step 4: Finish seasoning the hash – I add about 2 tsp. of hot sauce. But, do this to your liking. I really like a little spice in my food, but it’s not for everyone! Keep in mind, the more hot sauce you add I typically have to add additional salt. A good chef tastes as they go, so don’t be afraid of testing things out until you find your sweet spot!
Step 5: Serve and enjoy! I typically eat 1/3 of this and then portion out the rest to take to work for lunch.
If you make this more than once, try out different additions! I’ve added spinach and kale before, and really loved it! I’ve also done white potatoes and no red pepper. Just have fun finding new combinations that you enjoy. 🙂