Chicken Beet Zucchini Hash Skillet Recipe
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By ScottHorning82
Chicken Beet Zucchini Hash Skillet Recipe
Chicken and vegetable hash
Updated at: Wed, 29 Jul 2026 23:01:55 GMT
Nutrition balance score
Great
Glycemic Index
44
Low
Glycemic Load
11
Moderate
Nutrition per serving
Calories462.8 kcal (23%)
Total Fat27.9 g (40%)
Carbs25.3 g (10%)
Sugars7.5 g (8%)
Protein27.7 g (55%)
Sodium658.7 mg (33%)
Fiber4.8 g (17%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1 poundchicken
leftover grilled, diced into bite sized pieces
1 cupbeets
medium, finely diced into 1/2-inch cubes
1yellow onion
medium, or red, chopped
2zucchini
medium, sliced into half-moons
1bell pepper
small, chopped
2 tablespoonsOlive oil
divided
½ tdried oregano
½ tdried thyme
¾ teaspoonsalt
plus extra to taste
½ teaspoonBlack pepper
1 tablespoonsBalsamic vinegar
or fresh lemon juice, for finishing
¼ cupfeta cheese
optional garnish, crumbled, or goat, or roasted pumpkin seeds
1 cupsgreen beans
trimmed and snapped or cut into 1-inch bite-sized pieces
½ cupraw quinoa
Instructions
Step 1
Cook quinoa per package instructions.
Step 2
Microwave the 1 cup diced beets with 1 tbsp water in a covered bowl for 4–5 minutes until tender.
Step 3
Heat 1 tbsp oil in the skillet over medium-high. Sauté the onion, bell pepper and green beans for 3–4 minutes.
Step 4
Add the second tbsp of oil, pre-steamed beets, zucchini, and seasonings. Sauté for 5–6 minutes until zucchini is tender-crisp.
Step 5
Toss in the chicken for the last 2 minutes to heat through, then remove from heat and stir in the balsamic vinegar or lemon juice.
Step 6
Serve hash over cooked quinoa.
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