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Seared Chicken & Spring Vegetable Hash
with Red Potatoes, Asparagus & Lemon Aioli
30 MIN
4 Servings
From the Test Kitchen
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.
Get Cooking-
NutritionPER SERVING
-
Calories535 Cals (est.)
fresh
ingredients
Title
-
4 Boneless, Skin-On Chicken Breasts
- 2 Lemons
- 1 bunch Asparagus
- 1 bunch Collard Greens
- 1 clove Garlic
- 1 Yellow Onion
-
¾ lb Red Potatoes
- 1 bunch Parsley
- 1 Tbsp Smooth Dijon Mustard
- ¼ cup Mayonnaise
- 1 Tbsp Chicken Hash Spice Blend (Ground Fennel Seeds, Smoked Paprika, Ground Coriander & Garlic Powder)
time-saving
tips & techniques
step-by-step
instructions
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.
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.
4
Cook the chicken:
While the potatoes continue to cook, pat the chicken dry with paper towels; season on both sides with salt, pepper and the spice blend. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken, skin sides down. Cook, loosely covering the pan with aluminum foil, 4 to 6 minutes per side, or until browned and cooked through. Remove from heat.
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!
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.
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.
4
Cook the chicken:
While the potatoes continue to cook, pat the chicken dry with paper towels; season on both sides with salt, pepper and the spice blend. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken, skin sides down. Cook, loosely covering the pan with aluminum foil, 4 to 6 minutes per side, or until browned and cooked through. Remove from heat.
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!
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