Ingredients

  • ½ 225g spicy chorizo ring, cut into thin circles
  • 330g chicken breasts, sliced
  • ½ tbsp vegetable oil
  • 1 onion, finely diced
  • 600g diced butternut squash and sweet potato
  • 1 tsp smoked paprika
  • 270g vittoria tomatoes
  • 200g baby spinach
  • 4 eggs, poached, to serve
  • 14g parsley, leaves picked and roughly chopped

Method

  1. 1

    Preheat the oven to 200°C/fan 180°C/gas mark 6. Heat a wide, high-sided pan that can go in the oven and also has a lid. Cook the chorizo slices for 3-4 minutes, until golden and releasing oil, then transfer to a bowl with a slotted spoon. Add the chicken slices and cook for 4-5 minutes, until golden all over. Remove from the pan and set aside with the chorizo. 

  2. 2

    Heat the oil in the pan, then add the onion and cook for 3-4 minutes. Add the butternut squash and sweet potato and paprika and cook for 10-12 minutes, adding a splash of water if the pan starts to dry out. Cook with the lid on, stirring regularly, until softened and lightly golden. Add the chicken and chorizo pieces, then top with the tomatoes and cook in the oven for 12-15 minutes, until the tomatoes are beginning to soften. 

  3. 3

    Meanwhile, wilt the spinach in a large pan with a splash of water and drain over a sieve. Serve the hash with the poached eggs and spinach and garnish with the parsley. 

Nutritional Details

Each serving provides
  • Energy 1779kj 425kcal 21%
  • Fat 20.5g 29%
  • Saturates 6.3g 32%
  • Sugars 13.0g 14%
  • Salt 1.43g 24%

% of the Reference Intakes

Typical values per 100g: Energy 469kj/112kcal

Each serving provides

18.3g carbohydrate 6.5g fibre 37.5g protein

Back to top