Seared Chicken & Spring Vegetable Hash with Red Potatoes, Asparagus & Lemon Aioli

Seared Chicken & Spring Vegetable Hash

with Red Potatoes, Asparagus & Lemon Aioli

Group Created with Sketch. 30 min
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  • icon-servings Created with Sketch.
    4 Servings
  • icon-nutrition Created with Sketch. Est. 535 Cals/serving

This hearty hash is full of fresh springtime flavor. We’re crisping up red potatoes before sautéing them with tender asparagus, onion and collard greens. All together, it makes for a tasty, bright base for succulent seared chicken, rubbed with a signature blend of zesty, warming spices. And for a bit of richness, we’re serving our hash and chicken with lemon aioli—a deliciously creamy, garlicky condiment.

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Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Cut the potatoes into bite-sized pieces. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Quarter and deseed the lemons. Peel the onion and cut into large wedges; separate the layers. Snap off and discard the tough, woody ends of the asparagus; cut into 2-inch pieces on an angle. Remove and discard the collard green stems; roughly chop the leaves. Pick the parsley leaves off the stems; discard the stems.

Cook the potatoes:
2 Cook the potatoes:

In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the potatoes in a single, even layer; season with salt and pepper. Cook, stirring occasionally, 10 to 12 minutes, or until browned and slightly tender.

Make the aioli:
3 Make the aioli:

While the potatoes cook, in a medium bowl, combine the garlic paste, mustard, mayonnaise and the juice of 4 lemon wedges; season with salt and pepper to taste.

Finish the hash:
5 Finish the hash:

While the chicken cooks, add the onion to the pan of potatoes; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the onion has softened. Add the asparagus, collard greens and ¼ cup of water; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until the asparagus is bright green and the collard greens have wilted. Remove from heat; season with salt and pepper to taste.

Plate your dish:
6 Plate your dish:

Divide the finished hash between 4 plates. Top with the cooked chicken. Garnish with the parsley. Serve with the aioli and remaining lemon wedges on the side. Enjoy!

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1 Prepare the ingredients:

Wash and dry the fresh produce. Cut the potatoes into bite-sized pieces. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Quarter and deseed the lemons. Peel the onion and cut into large wedges; separate the layers. Snap off and discard the tough, woody ends of the asparagus; cut into 2-inch pieces on an angle. Remove and discard the collard green stems; roughly chop the leaves. Pick the parsley leaves off the stems; discard the stems.

2 Cook the potatoes:

In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the potatoes in a single, even layer; season with salt and pepper. Cook, stirring occasionally, 10 to 12 minutes, or until browned and slightly tender.

Cook the potatoes:
Make the aioli:
3 Make the aioli:

While the potatoes cook, in a medium bowl, combine the garlic paste, mustard, mayonnaise and the juice of 4 lemon wedges; season with salt and pepper to taste.

5 Finish the hash:

While the chicken cooks, add the onion to the pan of potatoes; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the onion has softened. Add the asparagus, collard greens and ¼ cup of water; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until the asparagus is bright green and the collard greens have wilted. Remove from heat; season with salt and pepper to taste.

6 Plate your dish:

Divide the finished hash between 4 plates. Top with the cooked chicken. Garnish with the parsley. Serve with the aioli and remaining lemon wedges on the side. Enjoy!

Plate your dish: