Peruvian Chicken and Potatoes with Fresh Cilantro Cream and an Avocado Cucumber Salad

Peruvian Chicken and Potatoes with Fresh Cilantro Cream and an Avocado Cucumber Salad 4.55/5 (20 votes)

This meal is going to knock your socks off! I mean seriously; these flavors are incredible. One bite of boldly spiced chicken and potatoes with a bit of refreshing cilantro cream and you'll forget you're eating at home! And paired with a cool cucumber and avocado salad - perfection! Enjoy!

Peruvian Chicken and Potatoes with Cilantro Cream



  • 1 1/2 pounds boneless skinless chicken breasts
  • 1 pound yukon gold potatoes, cut into bite-sized pieces
  • kosher salt and pepper, to taste
  • 1 tablespoon olive oil
  • Spice Mixture
  • 1 tablespoon cumin
  • 1 tablespoon olive oil
  • 1 tablespoon paprika
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 2 tablespoons lemon juice
  • Cilantro Cream
  • 1 cup cilantro
  • 1 jalapeno, seeded and chopped
  • 1 clove garlic, minced or pressed
  • 1 tablespoon olive oil
  • 1 tablespoon lime juice
  • 1/4 teaspoon kosher salt
  • 1/3 cup mayonnaise


  1. Heat oven to 400.
  2. Season chicken with salt and pepper to taste.
  3. Heat olive oil in an ovenproof skillet (like a cast iron) over medium high heat until it begins to shimmer.
  4. Add chicken and cook for a couple of minutes per side or until nicely browned.
  5. As the chicken browns, combine the spice mixture in a small bowl.
  6. Transfer the chicken to a plate and add potatoes to the pan (and a bit more oil if necessary).
  7. Cook for about 5 minutes or until they are crisp on the edges.
  8. Place the chicken on top of the potatoes and brush with spice mixture.
  9. Transfer to the oven and cook for 20-25 minutes or until the juices in the chicken run clear when poked with a fork.
  10. While the chicken and potatoes cook, place the cilantro cream ingredients in a small food processor or blender. Pulse until well combined. Taste and adjust seasoning with salt and pepper.
  11. Let chicken rest for a few minutes when it comes out of the oven. Then slice and serve with cilantro cream.

Nutritional Information

Per Serving: Calories 593 Fat 30 Sat Fat 6 Sodium 742 Carbs 28 Sugars 2 Fiber 2 Protein 52.

Avocado Cucumber Salad



  • 1 cucumber, cubed
  • 1 avocado, cubed
  • 2 green onion, thinly sliced
  • 1 roma tomato, chopped
  • 2 tablespoons lime juice
  • 1 tablespoon olive oil
  • 1/2 cup cilantro, chopped
  • kosher salt and pepper, to taste


  1. Combine all ingredients in a bowl.
  2. Refrigerate until ready to serve.

Nutritional Information

Per Serving: Calories 162 Fat 13 Sat Fat 2 Sodium 11 Carbs 11 Sugars 3 Fiber 4 Protein 2.


KID NOTE: Cook a portion of the potatoes and chicken without the spice mixture. Serve with sliced cucumbers and tomatoes.

VEGETARIAN TIP: Use sliced eggplant instead of chicken.

GLUTEN MODIFICATIONS: Gluten free as written.


  1. corinnemathews says:

    I am one of those weird creatures who intensely dislikes cilantro. Do you have an easy substitution for that?

  2. Meg says:

    Would basil be a good substitute for the cilantro?

  3. robjanzen says:

    How spicy (hot) does this end up? My wife finds anything beyond ‘mild’ to intense…. But it looks very interesting!

  4. Kris10Matthews says:

    A new favorite!! Delicious!

  5. Jennifer says:

    This was really delicious. My husband loved it! Prep time was more than indicated though and it was a tad too salty. Other than that, fantastic!

  6. robjanzen says:

    We made this for dinner tonight. The flavours were great, and it was easy to make. Unfortunately the kids weren’t a fan of the spice mixture, but loved the cilantro sauce.

  7. samwil says:

    Made this for dinner last night. It’s a keeper! I was out of chicken so I used pork and the cilantro sauce combined so nicely with the spice mixture. Thanks!

  8. mbrickey says:

    So good! We loved this!

Leave a Reply