This recipe is the brethren of my Cabbage Hash with Chicken and Bacon. Both are products of that Well-I’ve-Got-A-Bit-Of-This-And-A-Bit-Of-Thatness that happens when dinner time sneaks up on you. The reason I share these serendipitous recipes with you is not for you to follow to the letter, but to give you a) confidence that you can whip up something tasty and healthy on the fly, and b) a sense of how certain flavors are together.
So in the spirit of making good things happen from chaos, here’s an option for you featuring only real food ingredients. No slightly off-plan condiments, no fancy techniques, no compromises. And it answers the infernal kitchen query, “What am I going to do with this leftover roasted chicken?!” Also, any leftovers are great scrambled with eggs the next morning.
1/2 lb. bacon, diced
2 garlic cloves, minced
1 onion, diced
1 large sweet potato, grated or diced finely
4 cups chicken, cooked and diced or shredded (leftover roasted chicken is great)
3-4 handfuls baby spinach or shredded Swiss chard
salt and fresh ground pepper, to taste
2) When onion is translucent, about 4-5 minutes, add chicken and spinach/chard, stirring to combine. Cook mixture until greens are wilted and chicken is warmed through, about another 3-4 minutes. Season with S&P and serve it up.