Sweet Potato and Chicken Hash

I finally got to break out the spiralizer again to make some sweet potato noodles! The last time I made sweet potato noodles was for this Thai Coconut Curry Turkey Meatballs over Sweet Potato Noodles meal, which after looking at again I realize I definitely need to make again soon. Anyways, I ended up pretty much doubling the original recipe to get six meals. The garam masala and ground nutmeg really make this hash complete; it turned out so flavorful and delicious! The only part I would change is adding some kind of spice to the chicken as well. Other then that though, the sweet potato, apple, spinach, and raisin combo is absolutely amazing. If you don't have a sprialzier you can roast some diced sweet potato or probably even make this into a salad. 

Sweet Potato and Chicken Hash
Ingredients:

• 1 tbsp ghee (I used bacon fat)
• 2 boneless skinless chicken breasts (I used 3 chicken breasts)
• 1 medium sweet potato, peeled and spiralized (I used 4 medium sweet potatoes)
• 1 gala apple, cored and diced (I doubled this)
• 1 cup water, divided
• 1 cup baby spinach leaves, chopped (I used 2 1/2 cups)
• 2 tbsp organic raisins (I doubled this)
• 1/2 tsp Himalayan salt (I doubled this)
• 1/2 tsp freshly ground black pepper (I doubled this)
• 1 tsp garam masala (I doubled this)
• 1/4 tsp freshly ground nutmeg (I doubled this)

Directions:

1. Melt the ghee in a large skillet placed over medium-high heat. Once the fat is nice and hot, add the chicken and cook until golden brown, about 6 to 8 minutes total.
2. Add 1/2 cup water and deglaze the pan, then stir in salt, pepper, garam masala and freshly ground nutmeg.
3. Add the apple and sauté for about one minute, or until the apple is slightly softened.
4. Throw in the spiralized sweet potato, add another 1/2 cup of water and cook, stirring delicately until the sweet potato is soft and water is almost completely evaporated.
5. Kill the heat, throw in the chopped spinach and raisins. Stir delicately until the ingredients are evenly distributed and spinach is sufficiently wilted.
6. Serve without delay.

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Original recipe found here