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
Scale
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.
