Chimichurri Chicken Breakfast Hash

• 140 g chicken, cut into 2 cm pieces — Boneless skinless chicken breast, raw
• 170 g potatoes, cut into 1 cm cubes — Raw baby potatoes
• 70 g red pepper, diced — Raw red bell pepper
• 60 g chickpeas — Canned chickpeas, drained and rinsed
• 12 g cilantro, chopped — Fresh cilantro
• 5 g chives, sliced — Fresh chives
• 18 g lemon juice — Fresh lemon juice
• 3 g garlic, grated — Raw garlic
• 0.8 g oregano — Dried oregano leaves
• 9 g oil, divided — Extra-virgin olive oil
• 0.7 g salt, divided — Fine salt

Method

1. 1Measure ingredients: Mix the chimichurriMeasure chicken breast, cilantro, chives, lemon juice, and garlic using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
2. 2Mix the chimichurriStir cilantro, chives, lemon, garlic, oregano, 5 g oil, and half the salt for 45 seconds; keep the chimichurri away from utensils used for raw chicken.45 secLook for: The chimichurri is bright green, spoonable, and free of dry herb pockets.Safety: Use a clean cup and utensils for the chimichurri.
3. 3Crisp the potatoesHeat 2 g oil in a wide skillet over medium-high. Add potatoes, 25 g water, and one-quarter of the salt.Look for: The cooking surface or appliance is fully heated and ready for the next action.
4. 4Cover 5 minutesCover 5 minutes, then uncover and brown 3 minutes.8 minLook for: Potatoes are tender through the center with crisp golden faces.Safety: Open the lid away from your face.
5. 5Cook the chicken, pepper, and chickpeasPush potatoes aside, add remaining 2 g oil, chicken, red pepper, chickpeas, and remaining salt.Look for: Everything is evenly positioned and ready for the next action.
6. 6Cook 7 to 9 minutesCook 7 to 9 minutes, turning chicken twice, until 165°F.9 min · 165°FLook for: Chicken is browned, red pepper is tender-crisp, and chickpeas are steaming.Safety: Verify chicken reaches 165°F.
7. 7Finish the hashRest the chicken, potatoes, red pepper, and chickpeas off heat for 2 minutes. Toss them with half the cilantro-chive chimichurri.2 minLook for: The mixture is even and ready for the next action, with no dry pockets.
8. 8Spoon the remaining chimichurri over the topSpoon the remaining chimichurri over the top and serve.Look for: Chicken and potato edges remain crisp, and every section carries cilantro-chive chimichurri.Safety: Serve promptly or refrigerate within 2 hours.