The Avocado Zest is delicious. It has a fresh, lemon taste.  I drizzle it on my salads. I recommend it to anyone who wants a high quality oil with a hint of citrus for salads and fish.
Jane Dummer, RD

Chicken with Potatoes, Cabbage and Turkey Bacon

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At a glance
Main Course

1 lb of new potatoes, thinly sliced
2 Tbsp avocado oil
8 boneless skinless chicken thighs
3 slices turkey bacon chopped
1 Tbsp dijon mustard
3 Tbsp apple cider vinegar
1 small head of Napa cabbage, cut into 1/2 inch ribbons
Kosher salt and black pepper


Preheat oven to 425 F

Toss sliced potatoes with 1 Tbsp of the avocado oil and 1/2 tsp salt and 1/4 tsp pepper. Roast for 25 minutes, or until golden brown.

Heat remaining oil in a skillet over medium high heat. Season chicken with salt and pepper and cook until golden brown and cooked through, about 5 minutes.

In another skillet cook turkey bacon until crisp and add the mustard and cider vinegar, stir well and add cabbage. Cook until wilted, tossing frequently, about 4 minutes.

To serve plate the cabbage with bacon sprinkled over top, add chicken and potatoes.

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