Description
This Grilled Chicken with Roasted Potatoes and Veggie Slaw is a balanced and flavorful meal featuring juicy, spice-rubbed grilled chicken breasts paired with perfectly roasted baby potatoes and a fresh, crunchy veggie slaw. The dish is elevated by a tangy dressing made with apple cider vinegar and honey, making it ideal for a wholesome lunch or dinner.
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
- Salt and pepper, to taste
Roasted Potatoes
- 1 lb baby potatoes (whole or halved)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried rosemary or thyme
- Salt and pepper, to taste
Veggie Slaw
- 2 cups mixed shredded cabbage (green and purple)
- 1 cup shredded carrots
- 1/2 cup shredded Brussels sprouts (optional)
- 1/4 cup sunflower seeds or sliced almonds (optional)
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar (or lemon juice)
- 1 teaspoon honey or maple syrup
- Salt and pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the potatoes.
- Prepare Potatoes: Toss the baby potatoes with olive oil, garlic powder, rosemary, salt, and pepper until evenly coated.
- Roast Potatoes: Spread the potatoes on a baking sheet in a single layer. Roast for 25-30 minutes, shaking the pan or stirring halfway through for even cooking and browning.
- Season Chicken: While the potatoes roast, season the chicken breasts by rubbing them with olive oil, smoked paprika, garlic powder, onion powder, thyme, salt, and pepper.
- Grill Chicken: Heat a grill pan or outdoor grill to medium-high heat. Grill the chicken for about 5-7 minutes per side or until fully cooked, reaching an internal temperature of 165°F (74°C).
- Rest and Slice Chicken: Let the grilled chicken rest for a few minutes to retain juices, then slice it into strips.
- Prepare Veggie Slaw: In a large bowl, combine shredded cabbage, carrots, and Brussels sprouts (if using).
- Add Nuts or Seeds: Mix in sunflower seeds or sliced almonds for additional texture and crunch.
- Make Dressing: In a small bowl, whisk together olive oil, apple cider vinegar, honey, salt, and pepper. Pour this dressing over the slaw and toss to combine thoroughly.
- Assemble Bowl: Arrange the sliced grilled chicken on one side of the serving bowl, the roasted potatoes on the other, and fill the remaining space with the dressed veggie slaw.
- Optional Enhancements: Add a dipping sauce or drizzle any preferred condiment to add extra flavor if desired.
Notes
- For a smoky flavor, consider using smoked paprika in the chicken seasoning.
- You can substitute baby potatoes with fingerlings or Yukon Gold potatoes.
- Brussels sprouts in the slaw are optional; feel free to omit or substitute with kale or spinach.
- Sunflower seeds or almonds add crunch but can be left out for a nut-free version.
- Use lemon juice instead of apple cider vinegar for a brighter tang.
- Ensure chicken is fully cooked by checking internal temperature with a meat thermometer.
