Grilled Chicken with Roasted Potatoes and Veggie Slaw

Introduction

There’s something truly satisfying about a well-balanced meal that brings together the smoky flavor of grilled chicken, the crispy goodness of roasted potatoes, and the freshness of a crunchy veggie slaw. This Grilled Chicken with Roasted Potatoes and Veggie Slaw recipe has become a family favorite in our household, especially on warm summer evenings. The kids love the vibrant colors of the slaw and the deliciously seasoned chicken, while I appreciate the ease of preparation and the nutritional benefits. It’s a dish that not only fills the stomach but also warms the heart. Let’s dive into how you can create this delightful meal!

Ingredients

For the 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)

For the 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)

For the 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

1. Prepare the Roasted Potatoes

Preheat your oven to 400°F (200°C). Toss the baby potatoes with olive oil, garlic powder, rosemary, salt, and pepper. Spread the potatoes on a baking sheet in a single layer and roast for 25-30 minutes, or until golden and crispy. Make sure to shake the pan halfway through for even cooking.

2. Cook the Chicken

While the potatoes are roasting, season the chicken breasts with olive oil, smoked paprika, garlic powder, onion powder, thyme, salt, and pepper. Grill the chicken on a hot grill pan or outdoor grill for about 5-7 minutes on each side, or until fully cooked (internal temperature should reach 165°F or 74°C). Alternatively, you can bake the chicken in the oven alongside the potatoes. Once cooked, let the chicken rest for a few minutes before slicing it into strips.

3. Prepare the Veggie Slaw

In a large bowl, combine the shredded cabbage, carrots, and Brussels sprouts (if using). Add the sunflower seeds or almonds for extra crunch. In a small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and pepper to make the dressing. Pour the dressing over the slaw and toss to combine.

4. Assemble the Bowl

Place the sliced chicken on one side of the bowl, add the roasted potatoes to the other side, and fill the rest of the bowl with the veggie slaw. For extra flavor, consider adding a dipping sauce or drizzle such as a creamy herb dressing, honey mustard, or lemon tahini sauce.

Nutrition Facts

• Servings: 4
• Calories per serving: 450
• Protein: 30g
• Carbohydrates: 35g
• Fat: 20g
• Saturated Fat: 3g
• Cholesterol: 85mg
• Fiber: 5g
• Sugar: 3g
• Sodium: 600mg

Preparation Time

• Total Time: 50 minutes
• Prep Time: 15 minutes
• Cook Time: 35 minutes

How to Serve

• Serve in individual bowls for a colorful presentation.
• Drizzle extra dressing over the slaw.
• Pair with crusty bread or a light salad for a complete meal.
• Offer dipping sauces on the side for added flavor.
• Garnish with fresh herbs like parsley or cilantro for a pop of color.

Additional Tips

1. Marinate the Chicken: For enhanced flavor, marinate the chicken breasts for at least an hour in the seasoning mixture.
2. Use Leftover Potatoes: This recipe works great with leftover roasted potatoes; simply reheat before serving.
3. Add More Veggies: Feel free to add other veggies like bell peppers or zucchini to the slaw for extra nutrients.
4. Grill Alternatives: If you don’t have a grill, you can pan-sear the chicken or bake it in the oven.
5. Meal Prep Friendly: This dish is perfect for meal prep; make a large batch and store in airtight containers.

Recipe Variations

• Spicy Kick: Add chili powder or sriracha to the chicken marinade for a spicy version.
• Different Proteins: Swap chicken for grilled shrimp, tofu, or beef strips.
• Herb Variations: Experiment with different herbs such as cilantro, parsley, or dill in the slaw.
• Sweetness: Use agave syrup or maple syrup instead of honey for a vegan option.
• Vegan Option: Replace chicken with marinated tempeh or chickpeas.

Serving Suggestions

• Serve with a side of quinoa or couscous for a heartier meal.
• Pair with a light, chilled white wine such as Sauvignon Blanc.
• Add a side of grilled corn or a light soup for a complete dinner.

Freezing and Storage

• Storage: Store leftovers in airtight containers in the fridge for up to 3 days.
• Freezing: The chicken can be frozen after cooking. Reheat in the oven to maintain texture. Veggie slaw is best fresh; avoid freezing as it will become soggy.

FAQ Section

1. Can I use frozen chicken?
   Yes, but it’s best to thaw it first before seasoning and cooking.
2. Can I substitute the potatoes?
   Absolutely! Sweet potatoes or other root vegetables work well.
3. How can I make this gluten-free?
   Ensure your soy sauce or any sauces used are labeled gluten-free.
4. What can I use instead of apple cider vinegar?
   Lemon juice or rice vinegar are good substitutes.
5. Is this recipe suitable for meal prep?
   Yes, it stores well and can be made in advance for quick lunches or dinners.
6. How do I know the chicken is fully cooked?
   Use a meat thermometer; it should read 165°F (74°C) internally.
7. Can I add cheese to the slaw?
   Yes, crumbled feta or shredded cheese can enhance the flavor.
8. Is it necessary to peel the potatoes?
   No, leaving the skin on adds texture and nutrients.
9. What should I serve with this dish?
   It pairs well with a light salad or crusty bread.
10. Can I make the slaw a day ahead?
    Yes, but add the dressing just before serving to keep it crunchy.

Conclusion

This Grilled Chicken with Roasted Potatoes and Veggie Slaw is a delightful dish that combines flavors and textures in a way that satisfies everyone at the table. Whether it’s a busy weeknight or a relaxing weekend dinner, this recipe is sure to impress with its vibrant colors and delicious taste. Plus, it’s flexible enough to adapt to whatever ingredients you have on hand, making it a versatile addition to your recipe collection. Enjoy your culinary adventure!

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