A Weeknight Bowl That Packs a Punch
This Lemongrass Ground Chicken Bowl is proof that simple ingredients can lead to bold, layered flavor. The chicken is deeply seasoned with garlic, fresh lemongrass, and warm spices, then paired with paprika-crusted potatoes and seared cabbage. A silky avocado lime crema brings everything together in a way that feels balanced, vibrant, and satisfying without being heavy.
Ground Chicken That Actually Has Flavor
Ground chicken can fall flat if it’s not seasoned right. This version is anything but boring. It starts with minced lemongrass, garlic, and shallot cooked down until aromatic. Sambal oelek brings the heat, fish sauce and soy sauce add umami, and ground cumin and turmeric lend earthiness and depth. A squeeze of lime juice brightens the whole mix. The result is tender, caramelized chicken with real character.
This is the kind of ground chicken recipe that works great for meal prep, but still feels like something you’d want to plate up and serve to friends.
Why Potatoes Instead of Rice?
The base for this bowl is not rice or grains, but golden roasted Yukon gold potatoes. Tossed with paprika and avocado oil, they get crisp at the edges and soft in the middle. They hold up beautifully against the saucy chicken and creamy topping. Roasting the potatoes instead of boiling or pan-frying adds texture and lets them bring a bit of smoky flavor to the dish.
You could easily swap these for sweet potatoes or crispy smashed potatoes if you’re feeling extra, but Yukon golds keep it simple and satisfying.
Cabbage with a Bit of Edge
Charred cabbage adds a bitter, savory contrast that pulls the dish together. Instead of steaming or sautéing, it gets a quick high-heat sear in a skillet. The goal is browning without full breakdown. This gives you a little crunch and a lot of flavor. Cabbage also brings volume and makes the bowl feel grounded, especially when layered between the hot potatoes and juicy chicken.
A Sauce That Deserves the Spotlight
The avocado lime chive crema might be the most unexpected part of the bowl. It blends ripe avocado with lime juice and zest, chives, sour cream, and a scoop of cottage cheese. The result is creamy, slightly tangy, and just rich enough to mellow out the heat from the chicken. It adds color, contrast, and a cool element that makes each bite hit harder.
Drizzle it over the top, spoon it on the side, or swipe the potatoes through it. However you use it, don’t skip it.
This Bowl Earns a Spot in the Rotation
This Lemongrass Ground Chicken Bowl is built for repeat dinners. It reheats beautifully, packs well for lunch, and is easy to customize. Swap in tofu or ground pork, play with different herbs, or turn it into lettuce wraps for a lighter version.
It’s a weeknight meal that feels considered. Big flavor, no waste, and absolutely no reason to get bored.
Lemongrass Ground Chicken Bowl with Charred Cabbage and Paprika Potatoes
4
servings25
minutes20
minutes45
minutesThis Lemongrass Ground Chicken Bowl layers bold Southeast Asian flavors with crispy paprika potatoes and smoky charred cabbage. Finished with a creamy avocado lime chive crema, it’s fresh, fiery, and deeply satisfying in every bite.
Keeps the screen of your device on while you cook
Ingredients
- For the Lemongrass Ground Chicken
1 pound ground chicken
2 stalks lemongrass, finely minced (inner core)
4 cloves garlic, minced
1 shallot, minced
2 tablespoons fish sauce
1 tablespoon soy sauce
1 tablespoon sambal oelek
1 tablespoon ground cumin
1 teaspoon turmeric
1 teaspoon paprika
1 lime, juiced
1 teaspoon ground black pepper
1/2 teaspoon salt
1 tablespoon avocado (neutral) oil
- For the Charred Cabbage
1 small head-of cabbage, thinly sliced
1 tablespoon avocado oil
1/2 teaspoon salt
- For the Potatoes
3 medium Yukon gold potatoes, cubed
2 tablespoons avocado oil
1 tablespoon paprika
1 teaspoon salt
- For the Avocado Chive and Lime Crema
1 ripe avocado
1 lime, juiced and zested
1/2 cup chives, chopped
1/2 cup sour cream
1/4 cup cottage cheese
1/4 teaspoon salt
1 tablespoon avocado (neutral) oil
Directions
- Roast the Potatoes:
Preheat oven to 425°F (220°C). Toss cubed potatoes with avocado oil and salt. Spread evenly on a sheet pan and roast for 20-25 minutes, flipping or tossing halfway through, until crisp and golden. Once out of the oven, toss with the paprika and set aside. - Char the Cabbage:
Heat a large skillet over high heat. Add avocado oil and the sliced cabbage. Cook undisturbed for 2–3 minutes to develop char, then toss and cook another 2–3 minutes until wilted. Season with salt and set aside. - Cook the Ground Chicken:
Add 1 tablespoon avocado oil to the same skillet, and turn the heat down to medium. Sauté ground chicken and break it apart as it cooks, 4-5 minutes. Add the garlic, shallot, and lemongrass, and cook until fragrant, 1–2 minutes. Once mostly browned, stir in fish sauce, soy sauce, sambal oelek, cumin, turmeric, ground black pepper, and lime juice. Simmer until fully cooked and thickened, 5–7 minutes. - Make the Crema:
Combine the avocado, lime juice and zest, chives, sour cream, cottage cheese, avocado oil, and salt in a blender or food processor. Blend until smooth and creamy. Add a splash of water if needed to thin. - Assemble the Bowls:
Start with a base of crispy potatoes, top with ground chicken and charred cabbage, and finish with a generous drizzle of avocado crema. Garnish with extra chives or chili flakes if desired.
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SUGGESTED RECIPE: Coconut Lemongrass Braised Chicken
Bold, herby, and deeply aromatic, this Coconut Lemongrass Braised Chicken effortlessly brings serious Southeast Asian flavor to the table. Braised in coconut milk with garlic, shallot, and red pepper flakes, it’s served over rice and topped with crispy garlic chips and fresh cilantro for a dinner that hits every note.
