Spiced Grilled Chicken and Carrot Breakfast Hash

Start your day with a hearty, protein-packed hash that's as bold in flavor as it is gentle on sensitive digestive systems. This Low-FODMAP breakfast combines tender grilled chicken with sweet roasted carrot coins, all tossed together in a hot skillet with warming spices like cumin, smoked paprika, and golden turmeric. The result is a fragrant, satisfying base that eats like a savory stir-fry but delivers all the comfort of a classic breakfast hash. To finish, a perfectly fried egg is placed right on top, its runny yolk mingling with the spiced vegetables and chicken for extra richness. A final flourish of fresh lemon zest brightens every bite, cutting through the richness and tying the dish together. Unlike traditional hash recipes that lean on onions and garlic for flavor, this version uses garlic-infused oil and a thoughtful spice blend to deliver big taste without the FODMAP load. This recipe is ideal for anyone following the elimination phase of the Low-FODMAP Diet who still craves a filling, savory breakfast. It's naturally gluten-free, easy to meal-prep by grilling extra chicken ahead of time, and endlessly customizable with your favorite low-FODMAP vegetables. Enjoy it solo or alongside a slice of gluten-free toast for a complete morning meal.

Ingredients

• 1 piece (about 200g)boneless skinless chicken breast, grilled and diced
• 3 mediumcarrots, peeled and sliced into coins
• 3 tbspGarlic-infused olive oil, divided
• 1 tspground cumin
• 1 tspsmoked paprika
• 0.5 tspground turmeric
• 0.5 tspsalt, to taste
• 0.25 tspblack pepper, to taste
• 2 largeeggs
• 1 tsplemon zest, from about 1 lemon
• 1 tbspfresh chives, chopped, optional garnish

Method

1. Preheat the oven to 400°F (200°C). Toss the sliced carrot coins with 1 tablespoon of garlic-infused olive oil, a pinch of salt and pepper on a baking sheet.
2. Roast the carrots in the oven until tender and lightly caramelized at the edges. 15:00
3. While the carrots roast, heat the grill pan over medium-high heat. Season the chicken breast with a little salt and pepper, then grill until cooked through, about 5-6 minutes per side. 6:00
4. Let the grilled chicken rest for a few minutes, then dice it into bite-sized cubes on a cutting board.
5. In a small bowl, combine the cumin, smoked paprika, and turmeric.
6. Heat the remaining garlic-infused olive oil in a large skillet over medium-high heat until shimmering.
7. Add the diced chicken and roasted carrots to the hot skillet. Sprinkle the spice mixture over the top and toss everything together until sizzling and well coated, about 3-4 minutes. 4:00
8. Meanwhile, fry the eggs in a small frying pan to your desired doneness, sunny-side up or over-easy works best. 4:00
9. Divide the spiced chicken and carrot hash between two plates. Top each with a fried egg.
10. Finish with a sprinkle of fresh lemon zest and chopped chives over each plate before serving.