Greek Chicken Hash

Ingredients:

fat of choice
1 head cauliflower
2 pounds boneless, skinless chicken thighs or breasts, trimmed of fat & cut into bite-size pieces
3 cloves garlic, minced
3 pepperoncini peppers, minced (add more or less depending on spicy tolerance)
1 teaspoon dried oregano

diced olives
zest & juice of 1 lemon

¼ cup chicken stock
salt & pepper

Directions:
Preheat your oven to 400ºF. While you’re waiting for the oven, peel and dice your potatoes or cut your cauliflower into florets. Place them on a baking sheet. Toss in the fat of your choice (olive oil) and douse in salt and pepper. Roast until crispy and soft, about 30-45 minutes. The smaller you cut the veg, the less time this will take.

While the veg is roasting…

Heat a large skillet over medium-high heat. Add in a tablespoon of your fat and saute the chicken until cooked through. Add in the garlic, pepperonici and oregano. Continue to saute until the garlic seems cooked through, about 2 minutes. Add in the lemon juice + zest and the chicken stock. Stir everything around and make sure you get up all the bits that might be stuck to the pan. Let reduce until most of the liquid has evaporated. Season with salt and pepper and add olives. Serve over roasted veg.

Notes:

I diced the veggies and chicken on Sunday so this was a super quick meal when I got home from work. Delicious and easy.