If you are craving a meal that is bursting with flavor yet perfectly balanced in texture and nutrition, look no further than this Grilled Chicken with Roasted Potatoes and Veggie Slaw Recipe. It masterfully brings together juicy, smoky chicken, crispy golden potatoes, and a crunchy, vibrant veggie slaw, making every bite a delightful experience. Whether it’s a weeknight dinner or a weekend treat, this dish is a guaranteed crowd-pleaser that feels wholesome and satisfying without any fuss.
Ingredients You’ll Need
The magic of this recipe lies in the simplicity and freshness of its ingredients. Each component adds something special, from the tender chicken with its smoky spices to the hearty roasted potatoes and the colorful, crunchy slaw that wakes up your palate.
- 2 boneless, skinless chicken breasts: Choose fresh, plump chicken for juicy results.
- 1 tablespoon olive oil: Helps lock in moisture and adds a smooth richness.
- 1 teaspoon smoked paprika: Brings smoky depth and vivid color to the chicken.
- 1 teaspoon garlic powder: A flavor booster giving a subtle pungency without overpowering.
- 1 teaspoon onion powder: Adds savory sweetness and rounds out the seasoning.
- 1/2 teaspoon dried thyme: Introduces earthy, herbaceous notes.
- Salt and pepper (to taste): Essential for seasoning balance and bringing out natural flavors.
- 1 lb baby potatoes (whole or halved): Their creamy interior contrasts beautifully with a crispy skin.
- 2 tablespoons olive oil: Coats the potatoes for a perfect roast crunch.
- 1 teaspoon garlic powder: Infuses warmth and delicious aroma to the potatoes.
- 1 teaspoon dried rosemary or thyme: Choose your favorite herb for aromatic flair.
- 2 cups mixed shredded cabbage (green and purple): Provides color and a refreshing crunch.
- 1 cup shredded carrots: Sweetness and vibrant orange hues brighten the slaw.
- 1/2 cup shredded Brussels sprouts (optional): Adds a slightly nutty bitterness and earthiness.
- 1/4 cup sunflower seeds or sliced almonds (optional): For an irresistible crunch and nutty bite.
- 2 tablespoons olive oil: Forms the base of the tangy slaw dressing.
- 1 tablespoon apple cider vinegar (or lemon juice): Adds zesty brightness and balance.
- 1 teaspoon honey or maple syrup: Provides a touch of gentle sweetness for harmony.
How to Make Grilled Chicken with Roasted Potatoes and Veggie Slaw Recipe
Step 1: Preheat and Prepare the Potatoes
Start by heating your oven to 400°F (200°C) so it’s ready for the potatoes. Toss the baby potatoes with olive oil, garlic powder, rosemary, salt, and pepper. This simple seasoning creates a crispy, aromatic crust that will become the perfect foil to tender chicken and fresh slaw.
Step 2: Roast the Potatoes
Spread the seasoned potatoes on a baking sheet in a single layer to ensure even cooking. Roast for 25-30 minutes, shaking the pan once halfway through to help them brown beautifully on all sides. You’ll want that golden, crispy finish that makes these potatoes irresistibly snackable.
Step 3: Season the Chicken
While the potatoes roast, get started on the chicken. Rub each breast with olive oil and sprinkle on smoked paprika, garlic powder, onion powder, thyme, salt, and pepper. This bold but well-balanced spice mix guarantees every bite of chicken is juicy and flavorful.
Step 4: Grill the Chicken
Heat a grill pan or outdoor grill and cook the chicken for 5-7 minutes on each side until cooked through and tender. With a perfectly smoky crust and juicy interior, this chicken truly shines in the Grilled Chicken with Roasted Potatoes and Veggie Slaw Recipe.
Step 5: Let the Chicken Rest and Slice
Resting the chicken for a few minutes allows the juices to redistribute, keeping each slice moist and tender. Then slice into even strips that are perfect for assembling your bowl or plate.
Step 6: Prepare the Veggie Slaw
In a large bowl, mix the shredded cabbage, carrots, and optional Brussels sprouts for texture and color. Add sunflower seeds or almonds for extra crunch. This fresh slaw adds brightness and a light, crisp contrast to the roasted potatoes and grilled chicken.
Step 7: Make the Slaw Dressing
Whisk together olive oil, apple cider vinegar, honey, salt, and pepper. This simple vinaigrette ties the veggie slaw together, balancing tangy, sweet, and savory notes so every forkful bursts with flavor.
Step 8: Toss and Assemble
Pour the dressing over the slaw and toss to combine well. To serve, build your plate or bowl by placing the sliced grilled chicken on one side, roasted potatoes on the other, and topping the rest with vibrant veggie slaw. Optional dipping sauces or drizzles can add even more personality to this wholesome meal.
How to Serve Grilled Chicken with Roasted Potatoes and Veggie Slaw Recipe
Garnishes
To elevate this delicious dish, fresh herbs like chopped parsley or cilantro make an excellent garnish. A squeeze of lemon or a sprinkle of chili flakes can add tantalizing brightness or gentle heat that complements the smoky chicken and savory potatoes.
Side Dishes
If you want to round out the meal, consider a simple green salad or a bowl of warm lentils. These sides keep the focus on the main star but add their own textures and flavors for a truly satisfying spread.
Creative Ways to Present
Serve everything in a rustic wooden bowl or on a large platter for a family-style meal that’s perfect for sharing. Layer the components in a mason jar for a portable lunch, or deconstruct the plate by serving each element separately, encouraging guests to mix and match at will.
Make Ahead and Storage
Storing Leftovers
Leftovers store beautifully in airtight containers in the fridge. Keep the grilled chicken, roasted potatoes, and veggie slaw separate if possible to maintain their distinct textures and flavors. Consume within 3 days for the best quality.
Freezing
You can freeze the grilled chicken and roasted potatoes, but the veggie slaw does not freeze well because of its fresh vegetables and dressing. Wrap the chicken and potatoes tightly in freezer-safe packaging and consume within 2 months.
Reheating
Reheat the chicken and potatoes in a preheated oven at 350°F (175°C) until warmed through to preserve crispness and juiciness. Avoid microwaving to keep the textures intact. Serve the slaw fresh to enjoy its crispness and bright flavors.
FAQs
Can I use other cuts of chicken for this recipe?
Absolutely! Boneless, skinless chicken thighs work wonderfully as they stay juicy and have even more flavor when grilled. Just adjust the cooking time accordingly as thighs can take a little longer.
What if I don’t have a grill pan or outdoor grill?
No worries! You can cook the chicken in a regular skillet or bake it in the oven. Just make sure to get a nice sear or bake until the internal temperature reaches 165°F (74°C).
Can the potatoes be replaced with something else?
Yes, sweet potatoes or fingerling potatoes can be roasted using the same method. They add a slightly different flavor and sweetness, which pairs beautifully with the smoky chicken.
Is the veggie slaw customizable?
Definitely. Feel free to swap in your favorite crunchy veggies like radishes, bell peppers, or fennel. You can also omit nuts or seeds if you prefer or have allergies.
How long does the chicken marinade last?
This recipe uses a dry rub rather than a marinade, so there’s no resting time needed, but if you want to prep ahead, seasoning the chicken and letting it sit for 15-30 minutes can deepen the flavors.
Final Thoughts
This Grilled Chicken with Roasted Potatoes and Veggie Slaw Recipe is a colorful, flavorful, and satisfying meal that’s surprisingly easy to make. It’s the kind of recipe that invites smiles and seconds without any complicated steps or hard-to-find ingredients. I can’t wait for you to try it and make it your own—it’s bound to become a favorite at your table as well!
Print
Grilled Chicken with Roasted Potatoes and Veggie Slaw Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Low Fat
Description
A delicious and well-balanced meal featuring tender grilled chicken breasts seasoned with smoked paprika and herbs, accompanied by crispy roasted baby potatoes and a fresh, crunchy veggie slaw with a tangy apple cider vinegar dressing. Perfect for a healthy lunch or dinner.
Ingredients
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.
- Toss Potatoes: In a bowl, toss the baby potatoes with olive oil, garlic powder, rosemary, salt, and pepper until evenly coated.
- Roast Potatoes: Spread the potatoes in a single layer on a baking sheet and roast for 25-30 minutes, shaking the pan halfway through to ensure even cooking and crispiness.
- Season the Chicken: While the potatoes roast, rub the chicken breasts with olive oil and season with smoked paprika, garlic powder, onion powder, thyme, salt, and pepper.
- Grill Chicken: Heat a grill pan or outdoor grill and cook the chicken for about 5-7 minutes on each side, until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
- Rest and Slice Chicken: Let the grilled chicken rest for a few minutes to retain juices, then slice into strips for serving.
- Prepare Veggie Slaw: In a large bowl, combine shredded cabbage, carrots, and optional Brussels sprouts for a fresh base.
- Add Nuts/Seeds: Mix in the sunflower seeds or sliced almonds to add crunch to the slaw.
- Make Dressing: Whisk together olive oil, apple cider vinegar, honey, salt, and pepper in a small bowl to create a tangy, slightly sweet dressing, then pour over the veggie mixture and toss well.
- Assemble Bowls: Arrange sliced grilled chicken on one side of the serving bowl, roasted potatoes on the other side, and fill the remaining space with the dressed veggie slaw.
- Optional Extras: Add a dipping sauce or a drizzle of extra dressing if desired for additional flavor.
Notes
- Make sure to flip the potatoes halfway through roasting for even browning and crispiness.
- Use a meat thermometer to ensure the chicken is cooked safely to 165°F (74°C).
- The veggie slaw can be prepped ahead and stored covered in the fridge for up to 1 day.
- Swap the honey for maple syrup to make the slaw vegan-friendly.
- If you don’t have a grill pan, you can cook the chicken on a stovetop skillet or bake it in the oven at 400°F (200°C) for about 20-25 minutes.
