Chicken and Pumpkin Hash Best Breakfast Recipe With Migraine

Serves 4 / Prep time: 10 minutes / Cook time: 30 minutes

NUT-FREE

Chicken might seem like a strange choice for breakfast, but many cultures eat poultry in the first meal of the day. This is a popular choice when following a Paleo diet. If you have a hectic day ahead of you, this protein- and carb-packed dish will ensure you have energy to spare all morning. To save time, you can use leftover cooked chicken from dinner the night before instead of sautéing raw poultry.

• 1 teaspoon coconut oil
• 1½ pounds boneless, skinless chicken breast, diced
• 1 pumpkin (about 2 pounds), peeled, seeded, and diced
• 1 red bell pepper, diced
• 2 scallions, chopped
• 1 teaspoon chopped fresh thyme
• ¼ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper
• 2 cups shredded kale

1.In a large skillet over medium-high heat, heat the coconut oil.

2.Sauté the chicken until it is cooked through, about 15 minutes.

3.Add the pumpkin, bell pepper, scallions, thyme, salt, and pepper, and reduce the heat to medium.

4.Sauté, stirring constantly, until the pumpkin breaks down and is heated through, about 10 minutes.

5.Add the kale, and sauté until it is wilted, about 5 minutes.

6.Divide the mixture among 4 bowls, and serve.

Allergy Adjustment: If poultry is a migraine trigger for you, or you are a vegetarian or vegan, omit the chicken from this recipe. The dish is still delicious.

PER SERVING Calories: 395; Total Fat: 8g; Saturated Fat: 1g; Cholesterol: 146mg; Total Carbohydrates: 24g; Fiber: 8g; Protein: 59g