If you are craving a meal that feels like a warm hug on a plate, this Grilled Chicken with Roasted Potatoes and Veggie Slaw Recipe truly hits every mark. This dish brings together the smoky char of perfectly grilled chicken, the crispy, golden goodness of roasted baby potatoes, and a refreshing, colorful veggie slaw that adds just the right crunch and tang. It’s a balanced, vibrant meal that is as satisfying as it is simple to prepare, making it ideal for a cozy weeknight dinner or a casual weekend feast with friends. Trust me, once you dive into this combination, it will become one of your favorite go-to dinners.
Ingredients You’ll Need
This recipe relies on straightforward, wholesome ingredients that you probably already have in your pantry or fridge. Each one plays a special role, whether it’s infusing the chicken with deep smoky notes or lending the slaw a bright, zesty punch. Simple ingredients mean you can focus on bringing out their natural flavors for an unforgettable dinner.
- 2 boneless, skinless chicken breasts: Perfect lean protein that grills up juicy and tender.
- 1 tablespoon olive oil: Used to keep the chicken moist and help the spices adhere beautifully.
- 1 teaspoon smoked paprika: Adds that signature smoky flavor with a subtle warmth.
- 1 teaspoon garlic powder: Boosts savory depth both on the chicken and potatoes.
- 1 teaspoon onion powder: Complements the garlic with mild sweetness and aroma.
- 1/2 teaspoon dried thyme: Infuses a gentle earthiness that ties the flavors together.
- Salt and pepper (to taste): Essential for seasoning and elevating every bite.
- 1 lb baby potatoes (whole or halved): Creamy inside and crisply roasted outside for a perfect bite.
- 2 tablespoons olive oil: Ensures your potatoes roast beautifully with a golden crust.
- 1 teaspoon dried rosemary or thyme: Herbs that bring an aromatic touch to the potatoes.
- 2 cups mixed shredded cabbage (green and purple): Gives the slaw a vibrant splash of color and crunch.
- 1 cup shredded carrots: Adds natural sweetness and a vivid orange hue.
- 1/2 cup shredded Brussels sprouts (optional): Adds subtle bitterness and extra texture, but feel free to leave out if you prefer.
- 1/4 cup sunflower seeds or sliced almonds (optional): For an irresistible nutty crunch in the slaw.
- 2 tablespoons olive oil: Forms the base of the bright, tangy slaw dressing.
- 1 tablespoon apple cider vinegar (or lemon juice): Brings acidity and freshness to balance the slaw components.
- 1 teaspoon honey or maple syrup: Adds a touch of natural sweetness to the dressing.
How to Make Grilled Chicken with Roasted Potatoes and Veggie Slaw Recipe
Step 1: Preheat and Prep Your Oven
Begin by heating your oven to 400°F (200°C). This temperature is perfect for roasting those baby potatoes so they turn golden and crispy while staying tender on the inside. Getting this part right is crucial, as the potatoes bring so much substance and texture to the dish.
Step 2: Season and Roast the Potatoes
Toss the baby potatoes with olive oil, garlic powder, and your choice of rosemary or thyme, along with salt and pepper. This simple blend lets the potatoes shine and fills your kitchen with a mouthwatering aroma as they roast. Spread them out evenly on a baking sheet to ensure each potato crisps up perfectly, and roast for about 25 to 30 minutes. Make sure to shake the pan halfway through for even cooking—that extra step pays off big time.
Step 3: Season the Chicken
While the potatoes are roasting, coat your chicken breasts with olive oil and the flavorful spice blend of smoked paprika, garlic powder, onion powder, thyme, salt, and pepper. This seasoning mix is packed with flavor but not overpowering, allowing the natural juiciness of the chicken to truly shine.
Step 4: Grill the Chicken to Perfection
Heat your grill pan or outdoor grill to a nice medium-high heat. Grill the chicken breasts for about 5 to 7 minutes on each side until they reach an internal temperature of 165°F (74°C). The goal is a slightly charred exterior with tender and juicy meat inside. Once done, let the chicken rest a few minutes before slicing to keep all those lovely juices locked in.
Step 5: Prepare the Veggie Slaw
In a large bowl, toss together shredded cabbage, carrots, and Brussels sprouts, if using. Adding sunflower seeds or sliced almonds brings a delightful crunch that contrasts beautifully with the creamy texture of the cabbage. For the dressing, whisk together olive oil, apple cider vinegar, honey, salt, and pepper until smooth and pour over the veggies. Mixing everything well ensures every bite is lively and well-seasoned.
Step 6: Assemble Your Bowl
Place your sliced grilled chicken on one side of the bowl, arrange the golden roasted potatoes on the other side, and pile the vibrant veggie slaw to fill the remaining space. This creates a visually appealing, balanced plate full of contrasting flavors and textures. You can even add a drizzle of your favorite dipping sauce for an extra layer of yum.
How to Serve Grilled Chicken with Roasted Potatoes and Veggie Slaw Recipe
Garnishes
A sprinkle of fresh herbs such as parsley or cilantro can brighten this dish beautifully. For an extra pop, try a wedge of lemon on the side to squeeze over the chicken and slaw just before digging in. It adds a fresh burst of citrus that harmonizes every element perfectly.
Side Dishes
This Grilled Chicken with Roasted Potatoes and Veggie Slaw Recipe stands well on its own because it’s a full meal, but if you want to round it out further, a simple side of crusty bread or a light soup can be an excellent addition. A chilled glass of white wine or sparkling water with lemon also complements the flavors wonderfully.
Creative Ways to Present
Try serving this dish in rustic bowls or on big wooden platters for a casual, family-style dinner vibe. Layering the ingredients by color can make your plate look like a culinary masterpiece. For a party, assemble the bowls and let guests create their own combinations—it’s interactive and super fun!
Make Ahead and Storage
Storing Leftovers
Store any leftover grilled chicken, roasted potatoes, and veggie slaw separately in airtight containers in the refrigerator. Keeping them apart helps preserve their individual flavors and textures better than mixing everything right away.
Freezing
While the chicken and potatoes freeze very well, the veggie slaw is best eaten fresh for maximum crunch. You can freeze cooked chicken and roasted potatoes in suitable containers for up to 2 months. Just thaw overnight in the fridge for the best results.
Reheating
Reheat grilled chicken and roasted potatoes gently in the oven or a skillet to keep them tender and crispy rather than soggy. Avoid microwaving if you can, since it can affect texture. Serve the veggie slaw chilled or at room temperature for the freshest experience.
FAQs
Can I use bone-in chicken instead of boneless breasts?
Absolutely! Bone-in chicken will take a bit longer to cook, but it can provide extra flavor. Just adjust your grilling time accordingly and ensure the internal temperature reaches 165°F to stay safe.
What if I don’t have a grill pan or outdoor grill?
No worries! A regular skillet on the stove can do the trick. Heat it well, then cook the chicken similarly, turning once. You still get a lovely sear and juicy chicken without grilling equipment.
Can I make the veggie slaw vegan?
Yes, simply swap out honey for maple syrup or another plant-based sweetener, and you’re good to go. The rest of the slaw ingredients are naturally vegan-friendly.
Is this recipe suitable for meal prepping?
Definitely! This Grilled Chicken with Roasted Potatoes and Veggie Slaw Recipe is perfect for meal prepping since you can store each component separately and mix just before eating.
Can I add other vegetables to the slaw?
Of course! Feel free to experiment by adding thinly sliced bell peppers, radishes, or even apples for a sweet crunch. Just keep the dressing and seasoning balanced, and you’re all set.
Final Thoughts
This Grilled Chicken with Roasted Potatoes and Veggie Slaw Recipe has a special place in my heart because it brings together simple, fresh ingredients in a way that feels both wholesome and exciting. The flavors and textures complement each other so beautifully that every bite is a little celebration. I encourage you to give this recipe a try; it might just become your new favorite weeknight dinner too.
