Chicken, Sweet Potato and Apple Hash

• 2 tablespoons cooking fat or olive oil
• 1 pound boneless, skinless chicken thighs (or your preferred cut), cut into ½-inch cubes
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup finely chopped walnuts
• 1 sweet potato, peeled, grated or spiral sliced then cut into 1-inch slices
• 1 Granny Smith apple, cored, grated or spiral sliced then cut into 1-inch slices
• 1/2 teaspoon red pepper flakes, more or less depending on desired taste
• 1/4 cup apple cider or apple sauce
• 1 cup tightly packed baby spinach or kale
• 2 tablespoons apple cider vinegar

Heat cooking fat in a large skillet over medium-high heat. Add chicken seasoned with salt and pepper; cook until browned (2-3 minutes). Stir in walnuts, sweet potato, and red pepper flakes; cook 3-4 minutes until chicken is done. Add apple and apple cider to deglaze; cook 2-3 minutes. Add spinach or kale and cook 1-2 minutes until wilted. Finish with apple cider vinegar and serve. Serves four. Can be chilled and served cold over greens with olive oil and additional vinegar.