Tandoori Chicken Breakfast Hash

• 150 g, cut into 2 cm pieces — Boneless skinless chicken breast, raw
• 180 g, cut into 1.5 cm pieces — Raw baby potatoes
• 80 g, diced — Raw red bell pepper
• 60 g plain nonfat Greek yogurt — Plain nonfat Greek yogurt
• 9 g (2 tsp) extra-virgin olive oil — Extra-virgin olive oil
• 15 g fresh lemon juice — Fresh lemon juice
• 4 g, finely grated — Raw garlic
• 2 g smoked paprika — Smoked paprika
• 3 g garam masala — Garam masala
• 1 g fine salt, divided — Fine salt

Method

1. 1Coat the chickenIn a bowl, combine the 60 g yogurt, 15 g lemon juice, 4 g garlic, 2 g smoked paprika, 3 g garam masala, and 0.5 g salt.Look for: The mixture is even and ready for the next action, with no dry pockets.
2. 2Fold in the chickenFold in the chicken until evenly coated, then set it aside briefly.Look for: Every chicken piece has a thin orange-red yogurt, paprika, and garam masala coating with no dry pockets.Safety: Do not taste the marinade after chicken is added; wash hands and sanitize any surface touched by raw chicken.
3. 3Brown the potatoesHeat the oil in a wide nonstick skillet over medium-high. Add the potatoes and remaining salt.Look for: The cooking surface or appliance is fully heated and ready for the next action.Safety: Lift the lid away from your face to avoid steam burns.
4. 4Cover for 5 minutesCover for 5 minutes, then uncover and cook for 4 minutes, stirring twice.9 minLook for: The potatoes are nearly tender when pierced and have crisp golden patches.
5. 5Cook the chicken and pepperPush the potatoes to one side. Add the yogurt-coated chicken in one layer and cook for 4 minutes without moving; turn.4 minLook for: This cooking stage is complete and the food is ready for the next action.Safety: Use a clean thermometer and utensil after turning the chicken, and verify 165°F before serving.
6. 6Add the red pepperAdd the red pepper, and cook 4 to 6 minutes more, stirring the chicken, potatoes, and red pepper near the end, until every chicken piece reaches 165°F.6 min · 165°FLook for: The yogurt-paprika coating is browned, the red pepper is tender-crisp, and the thickest chicken piece reads 165°F.
7. 7Rest and serveRemove the skillet from the heat and rest the chicken, potatoes, and red pepper for 2 minutes.2 minLook for: The cooking surface or appliance is fully heated and ready for the next action.
8. 8Scrape up the browned yogurt-paprika-garam masala coatingScrape up the browned yogurt-paprika-garam masala coating and transfer the complete hash to one warm bowl.Look for: The chicken juices have settled and the crisp yogurt-paprika browned bits are distributed through the potatoes and red pepper.Safety: Serve promptly or refrigerate within 2 hours.