This recipe is packed with flavor, texture, and nutrition (something I strive for in all of my recipes!). The ground chicken mixture has a distinct flavor from the addition of vinegar, which is often used to add tang in Venezuelan cooking. Crispy creamy potatoes, crunchy slaw, and saucy ground chicken gets smothered in an avocado cilantro lime sauce. Make sure you get a little bit of everything in each bite!
Ingredient highlight
Avocado! I eat a lot of avocado – on toast, in bowls, with chips, and straight out of the skin sprinkled with salt. This super versatile fruit is high in monounsaturated fatty acids (oleic and linoleic acid), which may help lower cholesterol and reduce inflammation. They are also high in potassium, vitamin E, B vitamins, and fiber. One half of an avocado has up to 7 grams of fiber and 1 whole avocado has about double the amount of potassium in one banana.
PRO tip: the most nutrient-rich part of an avocado is the really green part close to the skin, so make sure you scrape them clean!
Servings 4 People
Prep Time 10 minutes 
Cook Time 20 minutes 
Total Time 30 minutes Ingredients
For the potatoes and cabbage:
- 1 lb red or yellow potatoes, cut into ½-inch cubes
- 1 tbsp olive oil
- ¾ teaspoon kosher salt, divided
- ½ purple cabbage thinly sliced (about 4 cups)
- 1 tbsp lime juice
For the chicken:
- 2 tbsp olive oil, divided
- 1 lb ground chicken
- 1 tsp kosher salt
- ½ yellow onion chopped
- 2 bell peppers, seeds removed, chopped about 1.5-2 cups
- 2 cloves garlic chopped
- 1 pint cherry tomatoes
- 3 tbsp apple cider vinegar
- ⅓ cup chopped cilantro
For the sauce:
- 1 avocado pit and skin removed
- ¼ cup olive oil
- 3 tbsp lime juice or apple cider vinegar
- ½ cup cilantro
- ¾ tsp kosher salt
- ½ cup water
Instructions
- Preheat the oven to 450F or 425F convection, Line a rimmed baking sheet with parchment paper. Add potatoes, olive oil and ½ teaspoon salt to the baking sheet and toss to coat. Bake for 15-20 minutes, or until potatoes are cooked through and browned.
- In a large skillet over medium heat, add 1 tablespoon olive oil. Once the oil is hot and shimmering, add the chicken and ½ teaspoon salt and cook, stirring occasionally and breaking up into chunks, until cooked through, about 5 minutes. Transfer the chicken to a bowl.
- Return the skillet to medium-high heat and add the remaining 1 tablespoon oil, onion, bell pepper, and ¼ teaspoon salt. Cook until softened and browned in spots, stirring occasionally, about 5-7 minutes.
- Add the garlic, cherry tomatoes, and remaining ¼ teaspoon salt. Cook until the tomatoes burst open, stirring occasionally, about 5 minutes. Once they start to burst/soften, press them with the back of your spoon to release the juices. Add the chicken back in along with the vinegar and cilantro. Cook for 1-2 more minutes, or until the liquid reduces.
- Make the sauce by adding all ingredients to a blender and blend until smooth. If it’s too thick or not blending well, add water, 1 tablespoon at a time, until it blends easily. This will depend on the size of your avocado and your blender. The sauce should be light and fluffy and thick but drizzle-able. Taste and add more salt or lime/vinegar, if needed.
- Serve the chicken, potatoes and slaw smothered in the sauce!
Items you can prep ahead (optional)
- Prep potatoes. If just prepping, be sure to store in cold water in the fridge (prevents browning/oxidation)
- Roast potatoes (though these are best fresh out of the oven!)
- Prep cabbage and make slaw
- Prep veg for chicken mixture (onion, bell pepper, garlic, cilantro)
- Cook chicken mixture
- Make avocado lime sauce
Substitutions:
- To make vegetarian/vegan: use two cans of black beans in place of the chicken. Add them in when you would add the cooked chicken. Beans often need more salt, so be sure to taste!
- Substitute ground turkey for chicken
- Add any veggies you like to the chicken mixture. The tomatoes and bell peppers add a nice sweetness, so if you are substituting, choose a vegetable that has sweetness (carrot, fennel, cabbage would work!)
- Use any grain in place of the potatoes OR make it a taco!
Storage:
-
Store leftovers in an airtight container in the fridge for up to 4 days.
- Avocado lime sauce: up to 5 days in the fridge or 3 months in the freezer
- Chicken filling: up to 4 days in the fridge or 3 months in the freezer
Leftovers + Repurposing:
- Warm up the chicken and potatoes, serve with cabbage and top with sauce and fresh herbs.
- Turn it into a rice bowl or a taco.
