Cook mode

Ingredients

Method

Useful swaps

  • Use tofu instead of chicken: Brown 200 g potato cubes in 1 tsp olive oil for 4 minutes, add 2 tbsp water, cover for 4 minutes, and remove. Coat 200 g pressed tofu cubes with the remaining 1 tsp olive oil, 7.5 g lemon juice, 3 g garlic, 3/4 tsp oregano, 0.5 g salt, and 0.6 g black pepper; cook for 7 to 9 minutes until golden and steaming. Return the potatoes with 30 g spinach for 2 minutes, then finish off heat with the remaining 7.5 g lemon juice and remaining 1/4 tsp oregano. Makes the hash vegan when the tofu is labeled suitable for a vegan diet. Removes poultry and introduces soy from tofu. Tofu keeps the meal substantial but usually reduces protein and calories compared with chicken.
  • Use broccoli instead of spinach: Brown 200 g potato cubes in 1 tsp olive oil for 4 minutes. Add 90 g small broccoli florets and 2 tbsp water, cover for 4 minutes, then remove the potatoes and broccoli. Coat 150 g chicken with the remaining 1 tsp olive oil, 7.5 g lemon juice, 3 g garlic, 3/4 tsp oregano, 0.5 g salt, and 0.6 g black pepper; cook for 6 to 8 minutes until every piece reaches 165°F. Return the potatoes and broccoli for 2 minutes and finish with the remaining 7.5 g lemon juice and remaining 1/4 tsp oregano. Remains a balanced chicken breakfast. Broccoli does not add a major regulated allergen, though packaged-product cross-contact varies. Broccoli keeps calories and protein close while increasing crunch and fiber.

Storage and reheating

  • Refrigerate for up to 3 days.
  • Not marked as freezer-friendly.
  • Suggested reheating: Pan, Microwave.

About this recipe data

The recipe, ingredients, method, image, and nutrition estimates on this page are synchronized from the same published Raso catalog used by the app.

Nutrition is a planning estimate, not laboratory analysis or medical advice. Brands, exact weights, substitutions, and cooking loss can change the result.

Read the nutrition methodology, editorial policy, or report a correction.