Grilled Chicken with Roasted Potatoes and Veggie Slaw Recipe

If you’re craving a wholesome, vibrant meal that’s packed with flavor and texture, this Grilled Chicken with Roasted Potatoes and Veggie Slaw Recipe might just become your new favorite. It layers perfectly seasoned, juicy grilled chicken with crispy roasted potatoes and a refreshing, crunchy veggie slaw, making for a beautifully balanced plate that feels both comforting and fresh. Every bite offers a delightful contrast, and the simplicity of the ingredients means you don’t need to be a kitchen pro to whip this up—perfect for weeknights or casual weekend dinners.

Ingredients You’ll Need

The beauty of this dish lies in its simplicity and how each ingredient plays a special role. From the smoky spices coating the chicken to the tender-crisp potatoes and the tangy slaw, every component adds a burst of flavor, texture, and color that will make your meal memorable.

• 2 boneless, skinless chicken breasts: The star protein, perfect for grilling and soaking up bold spices.
• 1 tablespoon olive oil: Helps keep the chicken moist and adds a subtle richness.
• 1 teaspoon smoked paprika: Adds a deep, smoky warmth that elevates the chicken.
• 1 teaspoon garlic powder: Enhances savory notes on both chicken and potatoes.
• 1 teaspoon onion powder: Adds subtle sweetness and depth to the chicken seasoning.
• 1/2 teaspoon dried thyme: Brings an earthy, herbal touch to the chicken marinade.
• Salt and pepper (to taste): Essential to bring out all the flavors beautifully.
• 1 lb baby potatoes (whole or halved): Roasted to crispy golden perfection for an irresistible bite.
• 2 tablespoons olive oil: Ensures crispiness and helps the herbs cling to the potatoes.
• 1 teaspoon garlic powder: Infuses roasted potatoes with savory goodness.
• 1 teaspoon dried rosemary or thyme: Adds fragrant earthiness to the potatoes.
• 2 cups mixed shredded cabbage (green and purple): Creates a crunchy, colorful base for the slaw.
• 1 cup shredded carrots: Offers sweetness and vibrant orange color to the slaw.
• 1/2 cup shredded Brussels sprouts (optional): Adds an extra layer of crunch and nutrition.
• 1/4 cup sunflower seeds or sliced almonds (optional): Provides a delightful nutty crunch.
• 2 tablespoons olive oil: The key for a workable, light dressing for the slaw.
• 1 tablespoon apple cider vinegar (or lemon juice): Brings brightness and zesty acidity.
• 1 teaspoon honey or maple syrup: Balances the tang with a touch of natural sweetness.
• Salt and pepper (to taste): To perfectly round out the dressing and slaw flavors.

How to Make Grilled Chicken with Roasted Potatoes and Veggie Slaw Recipe

Step 1: Preheat the Oven and Prep Potatoes

Start by preheating your oven to 400°F (200°C). This high heat is just right to get the baby potatoes crispy on the outside while keeping them tender inside. Toss the baby potatoes in olive oil, garlic powder, rosemary, salt, and pepper to coat them evenly with flavor.

Step 2: Roast the Potatoes

Spread your seasoned potatoes in a single layer on a baking sheet. Pop them into the oven and roast for about 25 to 30 minutes, shaking the pan halfway through to ensure even cooking. You’ll know they’re perfect when they’re golden brown and crisp on the edges.

Step 3: Season the Chicken

As the potatoes roast, get your chicken breasts ready by coating them in olive oil and sprinkling with smoked paprika, garlic powder, onion powder, thyme, salt, and pepper. This blend brings together smoky, savory, and herbal notes that are out of this world once grilled.

Step 4: Grill the Chicken

Heat your grill pan or outdoor grill to medium-high. Place the chicken breasts on the grill and cook for 5 to 7 minutes on each side until they’re perfectly cooked (around 165°F or 74°C internal temperature). Don’t rush this part—letting the chicken develop grill marks adds flavor and those irresistible smoky charred notes.

Step 5: Let Chicken Rest and Slice

Once cooked, let the chicken rest for a few minutes. This step helps keep the meat juicy and tender before you slice it thinly into strips for the dish.

Step 6: Prepare the Veggie Slaw

In a big bowl, toss together the shredded cabbage, carrots, and Brussels sprouts if you’re including them. Add in sunflower seeds or sliced almonds for that extra crunch and nutty flavor that complements the silky slaw perfectly.

Step 7: Mix the Slaw Dressing

Whisk together olive oil, apple cider vinegar (or lemon juice), honey or maple syrup, salt, and pepper until it forms a smooth dressing. Pour this over the slaw mix and toss until everything is evenly coated and vibrant.

Step 8: Assemble Your Grilled Chicken with Roasted Potatoes and Veggie Slaw Recipe

Now for the most satisfying part—arranging your bowl or plate. Place the sliced grilled chicken on one side, the golden roasted potatoes on the other, and fill the remaining space with your bright, tangy veggie slaw.

Step 9: Optional Finishing Touch

Consider adding a drizzle of your favorite dipping sauce or a squeeze of fresh lemon juice to elevate the dish even further. This is your personal twist to make it truly yours.

How to Serve Grilled Chicken with Roasted Potatoes and Veggie Slaw Recipe

Garnishes

Fresh herbs like parsley or cilantro can add a lovely pop of green and a burst of freshness. Sprinkle some toasted seeds or nuts on top for an impressive crunchy finish. A little lemon zest or a drizzle of good olive oil can also brighten the whole plate.

Side Dishes

This recipe shines as a complete meal but pairs beautifully with simple sides like a crusty bread roll or a light soup if you’re looking for more. A chilled glass of white wine or sparkling water with citrus slices also makes a refreshing accompaniment.

Creative Ways to Present

Serve this meal in individual bowls for effortless plating and a modern touch. For a family-style feast, use a large platter arranged with chicken, potatoes, and slaw side by side, inviting everyone to build their own perfect bite. Layer the slaw underneath the chicken and potatoes for a colorful, vibrant presentation that’s picture-perfect.

Make Ahead and Storage

Storing Leftovers

Store leftover grilled chicken, roasted potatoes, and veggie slaw separately in airtight containers. This keeps the textures intact—especially the crispiness of the potatoes and freshness of the slaw. The components will keep well in the fridge for up to 3 days.

Freezing

While the chicken and potatoes freeze well when stored separately, avoid freezing the slaw as it can become soggy. Wrap the chicken and potatoes tightly in freezer-safe containers or bags and use within 1 to 2 months for best taste.

Reheating

Reheat the grilled chicken and potatoes in an oven or toaster oven at 350°F (175°C) for about 10 to 15 minutes to restore crispness and juiciness. If in a rush, microwave in short bursts but note the texture might soften. Keep the slaw chilled and fresh by serving it cold directly from the fridge.

FAQs

Can I substitute the grilled chicken with another protein?

Absolutely! Grilled turkey breast or even firm tofu seasoned similarly will work wonderfully. Just adjust cooking times accordingly.

What if I don’t have a grill pan or outdoor grill?

No worries! You can cook the chicken breasts in a regular skillet over medium-high heat or bake them in the oven until cooked through. You’ll still get great flavor with the seasoning blend.

Can I make the roasted potatoes ahead of time?

Yes, you can roast the potatoes a few hours before serving, then reheat them in the oven to bring back their crispness before plating.

Is the veggie slaw customizable?

Definitely. Feel free to swap in your favorite crunchy veggies like jicama, radishes, or bell peppers. Just keep the dressing ratio the same to balance flavors.

How can I make this recipe vegan?

Replace the chicken with grilled tempeh or chickpeas and skip the honey in the dressing, using maple syrup instead. This keeps the dish plant-based and delicious.

Final Thoughts

This Grilled Chicken with Roasted Potatoes and Veggie Slaw Recipe offers a perfect blend of smoky, savory, crispy, and fresh elements that come together in a satisfying meal you’ll want to make again and again. It’s approachable, colorful, and truly tasty—a dish that feels like a warm hug on a plate. Give it a try and watch how quickly it becomes a staple in your cooking rotation!

Print