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
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.
- 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.
