Careme

Ingredients

• Better Chicken Ground Chicken, 16 OZ 1 package (16 oz) WHOLE FOODS MARKET Better Chicken Ground Chicken 6.49
• Organic tomato on the vine, 12 OZ 2 medium tomatoes, diced 6.49
• Red Bell Peppers 1 pepper, diced 3.29
• Yellow onion 1/2 medium onion, diced 1.49
• Organic garlic, 3 CT 2 cloves, minced 2.89
• Romaine Lettuce 1 small head, leaves separated and shredded 2.29
• Organic Large Hass Avocados 1 avocado, sliced 2.69
• Organic Cilantro 2 tablespoons chopped 1.79
• Lime 1 lime 0.59
• Organic Russet Potato 1 large, cut into small 1/2-inch cubes 1.99
• Pantry olive oil 2 tablespoons
• Pantry tomato paste 1 tablespoon
• Pantry ground cumin 1 teaspoon
• Pantry smoked paprika 1 teaspoon
• Pantry dried oregano 1/2 teaspoon
• Pantry chili flakes, optional pinch
• Pantry kosher salt to taste
• Pantry black pepper to taste

Instructions

1. Preheat the oven to 425°F. Cut 1 large Organic Russet Potato into 1/2-inch cubes. Toss the potato with 1 tablespoon olive oil, salt, and pepper, then spread on a small sheet pan. Roast for 22 to 25 minutes, turning once, until crisp and golden.
2. While the potato roasts, dice 1/2 medium Yellow Onion, dice 1 Red Bell Pepper, dice 2 medium tomatoes from the Organic tomato on the vine pack, mince 2 cloves Organic Garlic, shred the leaves from 1 small head Romaine Lettuce, chop 2 tablespoons Organic Cilantro, and slice 1 avocado.
3. Heat a medium oven-safe skillet over medium heat with the remaining 1 tablespoon olive oil. Add the diced onion and diced red bell pepper with a pinch of salt. Cook 4 to 5 minutes until softened.
4. Add the 16 ounces Better Chicken Ground Chicken and break it up with a spoon. Season with 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon dried oregano, black pepper, and a pinch of chili flakes if using. Cook 5 to 6 minutes until lightly browned.
5. Stir in the minced garlic and 1 tablespoon tomato paste. Cook 30 seconds. Add the diced tomatoes and 2 tablespoons water. Simmer 4 to 5 minutes until the mixture thickens and becomes saucy but not wet.
6. Fold in half of the chopped cilantro and a squeeze of 1/2 lime. Taste and adjust with salt and pepper. If your skillet can go in the oven, slide it in for 3 to 4 minutes to lightly roast the top; otherwise keep it on the stove and simmer another minute.
7. Toss the shredded romaine with a squeeze of the remaining lime and a tiny pinch of salt just before serving so it stays crisp.
8. To plate, spoon the chicken and pepper mixture into wide bowls or onto plates. Pile the roasted potato cubes alongside, add a fresh mound of lime-dressed romaine, and fan the avocado slices over the top. Finish with the remaining cilantro for green contrast. Serve with lime wedges on the side.