Grilled Chicken with Roasted Potatoes & Coleslaw

Instructions

Step 1. Preheat the oven to 425°F (220°C).

Step 2. In a large bowl, toss the potato wedges with olive oil, garlic powder, paprika, salt, and black pepper.

Step 3. Spread the potatoes on a baking sheet in a single layer and roast for 35 to 40 minutes, turning halfway through, until golden brown and crispy.

Step 4. In a bowl, combine the chicken pieces with olive oil, paprika, garlic powder, onion powder, oregano, salt, and black pepper.

Step 5. Let the chicken marinate for 15 to 30 minutes.

Step 6. Heat a grill pan or outdoor grill over medium-high heat.

Step 7. Grill the chicken for 4 to 5 minutes per side until nicely charred and cooked through to an internal temperature of 165°F (74°C).

Step 8. In a large bowl, combine the shredded cabbage, carrots, and red cabbage.

Step 9. In a small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper.

Step 10. Pour the dressing over the vegetables and toss until evenly coated.

Step 11. Allow the coleslaw to chill in the refrigerator for at least 15 minutes before serving.

Step 12. Arrange the grilled chicken, roasted potatoes, coleslaw, and cucumber slices on serving plates.

Step 13. Garnish with fresh parsley and serve immediately.

Storage and Reheating Tips

Store leftover chicken, potatoes, and coleslaw separately in airtight containers in the refrigerator for up to 3 days.

Reheat the chicken in a skillet over medium heat or in the microwave until warmed through.

Reheat the roasted potatoes in a 400°F (200°C) oven or air fryer for 5 to 8 minutes to restore crispness.

Keep the coleslaw chilled and do not reheat it.

For meal prep, portion the chicken and potatoes into containers and add fresh coleslaw just before serving for the best texture.