If you’re craving a meal that’s packed with vibrant flavors, textures, and wholesome goodness, this Grilled Chicken with Roasted Potatoes and Veggie Slaw Recipe is an absolute winner. It combines tender, smoky grilled chicken with crispy, golden roasted potatoes and a bright, refreshing veggie slaw that adds the perfect crunch. Each bite is a delightful balance of savory, tangy, and subtly sweet notes, making it a dish you’ll want to make again and again. Whether for a weeknight dinner or a casual weekend feast, this recipe delivers comfort and nutrition all on one plate.
Ingredients You’ll Need
These ingredients are straightforward and essential, each contributing to the layered flavors and satisfying textures that make this dish shine. From fragrant herbs to fresh veggies, every element plays its part beautifully in this well-rounded meal.
- Boneless, skinless chicken breasts: The star protein, juicy and perfect for grilling to get that smoky flavor and gorgeous grill marks.
- Olive oil: Used multiple times for roasting and dressing, it adds richness and helps with caramelization.
- Smoked paprika, garlic powder, onion powder, and dried thyme: These spices create a flavorful coat for the chicken that’s aromatic and delicious.
- Baby potatoes: Perfect bite-sized potatoes that roast to crispy perfection while staying fluffy inside.
- Dried rosemary or thyme: Adds an earthy, piney note that works beautifully with roasted potatoes.
- Mixed shredded cabbage (green and purple), carrots, shaved Brussels sprouts: The core of the veggie slaw, offering color, crunch, and nutrition.
- Sunflower seeds or sliced almonds: Optional but highly recommended for a nutty crunch in the slaw.
- Apple cider vinegar or lemon juice: Gives the slaw a lively tang that brightens the whole dish.
- Honey or maple syrup: A touch of sweetness to balance the vinegar’s acidity and bring depth to the dressing.
- Salt and pepper: Essential seasonings to tie all the flavors together.
How to Make Grilled Chicken with Roasted Potatoes and Veggie Slaw Recipe
Step 1: Preheat the Oven and Prepare the Potatoes
Start by setting your oven to 400°F (200°C) so it’s ready to roast your potatoes to perfection. Toss those baby potatoes with olive oil, garlic powder, rosemary, salt, and pepper to ensure every bite is bursting with flavor and beautifully crisp on the outside.
Step 2: Roast the Potatoes
Spread the seasoned potatoes in a single layer on a baking sheet and roast them for 25 to 30 minutes. Remember to shake the pan halfway through to encourage even browning — this is the secret to that irresistible crunch we’re after.
Step 3: Season the Chicken
While the potatoes roast, rub the chicken breasts with olive oil, smoked paprika, garlic powder, onion powder, thyme, salt, and pepper. This spice mix gives your chicken a smoky, savory kick that’s impossible to resist.
Step 4: Grill the Chicken
Heat a grill pan or outdoor grill and cook the chicken for about 5 to 7 minutes on each side, or until it reaches an internal temperature of 165°F (74°C). The grill marks not only look amazing but add a subtle smokiness that takes the flavors over the top.
Step 5: Let the Chicken Rest and Slice
Once cooked, give the chicken a few minutes to rest. This keeps the juices locked inside, making every bite tender and juicy. Then slice it into strips, perfect for layering into the bowl later.
Step 6: Prepare the Veggie Slaw
In a large bowl, toss together shredded cabbage, carrots, and Brussels sprouts if you’re using them. Add sunflower seeds or almonds for an extra crunch that complements the creamy veggies beautifully.
Step 7: Make the Dressing and Combine
Whisk olive oil, apple cider vinegar, honey, salt, and pepper in a small bowl until combined. Pour over the slaw mixture and toss well so every shred gets coated in this tangy, sweet dressing.
Step 8: Assemble Your Grilled Chicken with Roasted Potatoes and Veggie Slaw Recipe
Now for the fun part: assemble your platter or bowl by arranging the sliced grilled chicken on one side, roasted potatoes on the other, and the vibrant veggie slaw filling the remaining space. Consider a drizzle of your favorite dipping sauce to elevate flavors even more.
How to Serve Grilled Chicken with Roasted Potatoes and Veggie Slaw Recipe
Garnishes
Fresh herbs like chopped parsley or cilantro add a bright, fresh note and make the dish feel restaurant-worthy. A lemon wedge on the side invites a zesty squeeze that can instantly lift the flavors even further.
Side Dishes
If you want to round out the meal, a crusty piece of bread or a light couscous salad pairs beautifully. But honestly, this Grilled Chicken with Roasted Potatoes and Veggie Slaw Recipe is so filling and nutritionally balanced it can stand alone as a complete meal.
Creative Ways to Present
Try layering everything in a jar or glass for a picnic or lunchbox idea. For a family-style dinner, serve everything on a large platter and let everyone build their own plates. Switching up the slaw ingredients seasonally is a wonderful way to keep this recipe fresh and exciting year-round.
Make Ahead and Storage
Storing Leftovers
This dish stores wonderfully in the fridge for up to three days. Keep the grilled chicken, roasted potatoes, and slaw in separate containers to preserve the textures and freshness. The slaw can get a little soggy if mixed too early, so it’s best added just before serving.
Freezing
You can freeze the grilled chicken and roasted potatoes separately for up to two months. The slaw is best enjoyed fresh and doesn’t freeze well, so plan to make a fresh batch or enjoy it separately.
Reheating
Warm the chicken and potatoes gently in the oven or microwave to keep them juicy and crispy. Avoid reheating the slaw; instead, serve it cold for the best crunch and flavor.
FAQs
Can I use other types of potatoes?
Absolutely! Yukon gold, red potatoes, or fingerlings all work well. Just adjust roasting time slightly depending on size to ensure tenderness and crispiness.
Is there a vegetarian version of this recipe?
Yes! Replace the grilled chicken with grilled tofu or tempeh marinated in similar spices for a satisfying vegetarian alternative.
Can I prepare the slaw dressing ahead of time?
Yes, the dressing can be made a day in advance and stored in the fridge. Just give it a good whisk before tossing with the veggies.
What grilling alternatives do I have if I don’t have a grill?
A grill pan works perfectly, or you can broil the chicken in the oven for similar results. Just watch carefully to avoid burning.
How do I know when the chicken is fully cooked?
Using a meat thermometer is the best way to ensure perfectly cooked chicken; the internal temperature should reach 165°F (74°C).
Final Thoughts
This Grilled Chicken with Roasted Potatoes and Veggie Slaw Recipe is truly a joy to make and eat. Its combination of smoky, crunchy, tangy, and savory flavors creates a meal that feels both comforting and fresh. Give it a try, and I promise it will become one of your go-to dishes for any occasion when you want something delicious, nourishing, and satisfying!
Print
Grilled Chicken with Roasted Potatoes and Veggie Slaw Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
Description
A delicious and balanced meal featuring juicy grilled chicken breasts seasoned with smoky spices, paired with crispy roasted baby potatoes and a refreshing, crunchy veggie slaw dressed with a tangy apple cider vinegar dressing. Perfect for a wholesome lunch or dinner that combines protein, veggies, and satisfying flavors.
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
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the potatoes, ensuring they become crispy and golden.
- Toss Potatoes: In a bowl, toss the baby potatoes with olive oil, garlic powder, rosemary, salt, and pepper to coat them evenly with flavor.
- Roast Potatoes: Spread the seasoned potatoes on a baking sheet in a single layer and roast for 25-30 minutes, shaking or stirring halfway through to promote even cooking and browning.
- Season Chicken: While the potatoes roast, season the chicken breasts with olive oil, smoked paprika, garlic powder, onion powder, dried thyme, salt, and pepper, ensuring an even coat for a smoky, herby flavor.
- Grill Chicken: Heat a grill pan or preheat an outdoor grill and cook the chicken for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C) for safe consumption.
- Rest and Slice: Let the grilled chicken rest for a few minutes to retain juices, then slice it into strips for serving.
- Prepare Veggie Slaw: In a large bowl, combine shredded cabbage, carrots, and Brussels sprouts if using, for a fresh, crunchy base.
- Add Nuts/Seeds: Mix in sunflower seeds or sliced almonds to add texture and a nutty flavor to the slaw.
- Make Dressing: Whisk together olive oil, apple cider vinegar, honey or maple syrup, salt, and pepper in a small bowl, then pour over the slaw and toss until well combined.
- Assemble Bowl: Arrange sliced grilled chicken, roasted potatoes, and veggie slaw in a bowl for a balanced and colorful meal presentation.
- Optional Extras: Add a dipping sauce or drizzle extra dressing on top for enhanced flavor if desired.
Notes
- For perfectly cooked chicken, use a meat thermometer to check that the internal temperature reaches 165°F (74°C).
- Use fresh herbs if available to enhance the flavor of both chicken and potatoes.
- The veggie slaw can be customized with other crunchy vegetables like bell peppers or radishes.
- Leftovers keep well refrigerated for up to 3 days and can be reheated or enjoyed cold.
- To make this recipe vegan, substitute grilled chicken with marinated and grilled tofu or tempeh.
