Name: Grilled Chicken with Roasted Potatoes and Veggie Slaw Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 boneless, skinless chicken breasts; 1 tablespoon olive oil; 1 teaspoon garlic powder; 1 teaspoon smoked paprika; Salt and pepper to taste; 1 pound baby potatoes (halved); 1 tablespoon olive oil; 1/2 teaspoon dried rosemary; Salt and pepper to taste; 2 cups shredded cabbage; 1 cup shredded carrots; 1/2 red bell pepper (thinly sliced); 2 tablespoons plain Greek yogurt; 1 tablespoon apple cider vinegar; 1 teaspoon honey; Salt and pepper to taste

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There’s just something extra special about a meal that’s as vibrant on your plate as it is delicious to eat, which is why I can’t wait to share this Grilled Chicken with Roasted Potatoes and Veggie Slaw with you! Golden, sizzling chicken, tender-crisp potatoes, and a slaw bursting with color all come together for a wholesome dinner you’ll look forward to—from busy weeknights to relaxed weekends. Balanced, flavor-packed, and totally satisfying, this one’s become my go-to when I want a meal that looks impressive but is easy enough for any night of the week.

Grilled Chicken with Roasted Potatoes and Veggie Slaw Recipe - Recipe Image

Ingredients You’ll Need

The ingredients for Grilled Chicken with Roasted Potatoes and Veggie Slaw are refreshingly simple, each one playing a key role in bringing out the magical combination of flavors and textures. Keep it straightforward and fresh, and you’ll have a meal that never disappoints.

Boneless, skinless chicken breasts: A lean protein base that grills up juicy and tender—a total crowd-pleaser.
Olive oil: Adds rich flavor while helping seasonings adhere and everything cook to perfection.
Garlic powder: Brings a gentle heat and savory backbone to the chicken’s flavor.
Smoked paprika: Offers a miraculous smoky undertone and appetizing color to both chicken and potatoes.
Salt and pepper: Essential seasonings that pull every flavor into harmony.
Baby potatoes: Roasting these small wonders brings out their creamy texture and natural sweetness.
Dried rosemary: Adds an aromatic, earthy quality that makes the potatoes sing.
Shredded cabbage: The slaw’s crunchy, fresh base—feel free to use green, purple, or a colorful mix.
Shredded carrots: Lend sweetness and a welcome pop of orange vibrancy.
Red bell pepper: Thinly sliced for crispness, color, and a mild tang.
Plain Greek yogurt: Creamy and tangy, it lightens up the slaw dressing without sacrificing flavor.
Apple cider vinegar: Brings brightness and just the right touch of acidity to balance the dish.
Honey: Offers subtle sweetness that pairs beautifully with the veggies and zingy dressing.

How to Make Grilled Chicken with Roasted Potatoes and Veggie Slaw

Step 1: Roast the Baby Potatoes

Start by firing up your oven to 425°F (220°C). Toss halved baby potatoes with olive oil, rosemary, salt, and pepper until every piece is glistening and well coated. Spread them out on a baking sheet—giving them some space helps them get that irresistibly crispy edge. Roast for 25 to 30 minutes, making sure to flip them halfway; this gives you that golden-brown crunch on all sides while the centers stay fluffy and soft.

Step 2: Season and Grill the Chicken

While the potatoes are getting all roasty, rub the chicken breasts with olive oil, then sprinkle with garlic powder, smoked paprika, salt, and pepper. Heat up your grill or grill pan over medium-high heat. Place the chicken on the grill, and let it sear undisturbed for 5–6 minutes per side—this helps those lovely grill marks develop and lets the smoky flavors settle in. The chicken is perfectly cooked when its internal temperature hits 165°F (74°C). Let it rest for a few minutes so all those juices stay right where you want them—inside the chicken!

Step 3: Whip Up the Veggie Slaw

Combine shredded cabbage, carrots, and the thinnest slices of red bell pepper in a large bowl. In a smaller bowl, whisk the Greek yogurt, apple cider vinegar, honey, and a pinch of salt and pepper until the dressing is silky smooth. Pour it over the veggies and toss everything together until each piece is coated. This slaw is bright, crunchy, and downright refreshing—just what you want alongside grilled chicken and crispy potatoes.

Step 4: Bring It All Together

To serve, slice the grilled chicken and arrange it on a plate flanked by a scoop of roasted potatoes and a generous pile of your vibrant veggie slaw. Every bite brings you something different—smoky, tender chicken, golden crisp potatoes, and a creamy, tangy slaw that ties it all together. This step transforms simple ingredients into the showstopping Grilled Chicken with Roasted Potatoes and Veggie Slaw!

How to Serve Grilled Chicken with Roasted Potatoes and Veggie Slaw

Garnishes

Add a sprinkle of freshly chopped herbs like parsley, chives, or dill right before serving. A squeeze of fresh lemon over the chicken and potatoes brightens the whole plate, and for a little extra crunch, try tossing some toasted pumpkin seeds on your slaw. These finishing touches make the Grilled Chicken with Roasted Potatoes and Veggie Slaw feel special and restaurant-worthy.

Side Dishes

This meal is wonderfully balanced as it is, but if you’re serving a bigger crowd or want a little extra variety, consider a warm piece of gluten-free bread or a bowl of simple green salad dressed with olive oil and lemon. The versatility of Grilled Chicken with Roasted Potatoes and Veggie Slaw means it matches wonderfully with all your favorite sides.

Creative Ways to Present

For a family-style meal, layer the sliced chicken over a big platter, surround it with heaps of roasted potatoes, and finish with ribbons of slaw draped across the top. Want to impress? Serve each component in colorful stripes across the plate. The bold colors and textures of Grilled Chicken with Roasted Potatoes and Veggie Slaw make every plate a feast for the eyes as well as the appetite.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (though I doubt you will!), store the components separately in airtight containers in the fridge. The chicken and potatoes stay tasty for up to three days, and the slaw (because of the yogurt dressing) is best eaten within two days to keep it crunchy and fresh-tasting.

Freezing

The chicken and potatoes freeze well—just cool them completely, then pack into freezer-safe bags or containers. When ready to use, thaw overnight in the refrigerator. Skip freezing the slaw, though, as the creamy yogurt dressing and fresh veggies won’t hold their texture after thawing.

Reheating

For best results, reheat the chicken and potatoes in a 350°F (175°C) oven until warmed through—about 10–15 minutes. This method helps restore their original texture. Avoid microwaving the slaw; just toss it again and enjoy it chilly straight from the fridge.

FAQs

Can I substitute chicken breasts for thighs or tofu?

Absolutely! Chicken thighs stay extra moist on the grill, and tofu is a great plant-based option. Just adjust the cooking time as needed; tofu works best when pressed, marinated, and grilled until crispy.

Is Grilled Chicken with Roasted Potatoes and Veggie Slaw gluten-free?

Yes, as written, this recipe is completely gluten-free! Just double-check your seasonings and yogurt to make sure there are no hidden gluten-containing ingredients.

Can I prep anything in advance?

Definitely! You can roast the potatoes and cook the chicken ahead of time, reheating just before serving. The slaw can be prepped up to a day in advance—just store the veggies and dressing separately and toss right before mealtime to keep everything crisp.

What herbs go best with this dish?

Fresh parsley, dill, and chives all play beautifully with the flavors in Grilled Chicken with Roasted Potatoes and Veggie Slaw. They add brightness and a little extra pop of freshness to every bite.

What can I use instead of Greek yogurt in the slaw?

If you want a dairy-free option, swap the Greek yogurt for a thick, unsweetened dairy-free yogurt or even a spoonful of vegan mayo. Both will still provide the creamy texture that makes the slaw irresistible.

Final Thoughts

If you’re aiming for a meal that feels as happy and satisfying as it looks, Grilled Chicken with Roasted Potatoes and Veggie Slaw is your answer. It’s wholesome, delicious, and just fun to eat—whether you’re serving family or friends. Give it a try, and let the colors and flavors win you over!

Grilled Chicken with Roasted Potatoes and Veggie Slaw Recipe

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4.8 from 19 reviews

Author: admin
Total Time: 45 minutes
Yield: 2 servings 1x
Diet: Non-Vegetarian

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Description

Grilled Chicken with Roasted Potatoes and Veggie Slaw is a delicious and balanced meal that features juicy grilled chicken breasts seasoned with garlic powder and smoked paprika, served alongside crispy roasted baby potatoes and a refreshing slaw made with shredded cabbage, carrots, and bell peppers, all tossed in a creamy Greek yogurt dressing.

Ingredients

Scale

Grilled Chicken:

2 boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
Salt and pepper to taste

Roasted Potatoes:

1 pound baby potatoes (halved)
1 tablespoon olive oil
1/2 teaspoon dried rosemary
Salt and pepper to taste

Veggie Slaw:

2 cups shredded cabbage
1 cup shredded carrots
1/2 red bell pepper (thinly sliced)
2 tablespoons plain Greek yogurt
1 tablespoon apple cider vinegar
1 teaspoon honey
Salt and pepper to taste

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Instructions

Preheat the oven: Preheat the oven to 425°F (220°C).
Roast Potatoes: Toss halved baby potatoes with olive oil, rosemary, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until golden and crispy, flipping halfway through.
Grill Chicken: Coat chicken breasts with olive oil, garlic powder, smoked paprika, salt, and pepper. Grill over medium-high heat for 5–6 minutes per side or until internal temperature reaches 165°F (74°C). Let rest before slicing.
Make Slaw: Combine cabbage, carrots, and bell pepper. In a small bowl, whisk together Greek yogurt, apple cider vinegar, honey, salt, and pepper. Toss the dressing with the veggies.
Serve: Serve grilled chicken with roasted potatoes and a side of veggie slaw.