Grilled Chicken with Fried Rice, Sweet Potatoes, and Coleslaw is a delicious and hearty meal that combines savory grilled chicken, flavorful fried rice, tender sweet potatoes, and a refreshing coleslaw. It’s a well-rounded dish with a balance of protein, vegetables, and carbs, perfect for lunch or dinner!
Here’s how to make this meal:
Grilled Chicken with Fried Rice, Sweet Potatoes, and Coleslaw Recipe
Ingredients:
For the Grilled Chicken:
- 4 boneless, skinless chicken breasts (or thighs)
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon dried thyme or oregano
- Salt and pepper, to taste
For the Fried Rice:
- 2 cups cooked rice (preferably day-old rice)
- 1 tablespoon sesame oil (or vegetable oil)
- 1 small onion, diced
- 1/2 cup frozen peas and carrots (or mixed veggies of your choice)
- 2 eggs, lightly beaten
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 teaspoon sesame seeds (optional)
- 2 green onions, chopped (for garnish)
For the Sweet Potatoes:
- 2 medium sweet potatoes, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon ground cinnamon
- Salt and pepper, to taste
For the Coleslaw:
- 4 cups shredded cabbage (green or purple, or a mix)
- 1 medium carrot, grated
- 1/4 cup mayonnaise
- 1 tablespoon apple cider vinegar (or lemon juice)
- 1 teaspoon Dijon mustard (optional)
- Salt and pepper, to taste
Instructions:
1. Prepare the Grilled Chicken:
- In a small bowl, mix together the olive oil, lemon juice, garlic powder, onion powder, paprika, thyme (or oregano), salt, and pepper.
- Coat the chicken breasts with the marinade and let them sit for at least 20-30 minutes (or refrigerate for up to 2 hours).
- Preheat your grill or grill pan over medium-high heat.
- Grill the chicken for about 6-7 minutes per side (depending on thickness), or until the internal temperature reaches 165°F (75°C). Once cooked, let the chicken rest for a few minutes before slicing.
2. Make the Sweet Potatoes:
- Preheat the oven to 400°F (200°C).
- Toss the cubed sweet potatoes with olive oil, cinnamon, salt, and pepper until evenly coated.
- Spread the sweet potatoes in a single layer on a baking sheet.
- Roast in the preheated oven for 25-30 minutes, or until tender and golden, flipping halfway through cooking.
3. Prepare the Fried Rice:
- Heat the sesame oil in a large skillet or wok over medium-high heat.
- Add the diced onion and sauté for about 2-3 minutes, until softened.
- Add the frozen peas and carrots (or mixed veggies), and cook for another 2-3 minutes, stirring occasionally.
- Push the veggies to one side of the pan and pour the beaten eggs into the empty space. Scramble the eggs until fully cooked.
- Add the cooked rice, soy sauce, and rice vinegar to the skillet. Stir everything together, and cook for 3-4 minutes, allowing the rice to fry slightly.
- Garnish with sesame seeds (if using) and chopped green onions.
4. Make the Coleslaw:
- In a large bowl, combine the shredded cabbage and grated carrot.
- In a small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard (if using), salt, and pepper.
- Pour the dressing over the cabbage and carrot mixture and toss to combine.
- Adjust the seasoning to taste, and refrigerate for 15-20 minutes before serving to let the flavors meld.
5. Assemble the Meal:
- Serve the grilled chicken alongside a portion of the fried rice and roasted sweet potatoes.
- Add a generous scoop of coleslaw on the side.
- Garnish the chicken with extra herbs if desired, and enjoy!
Tips:
- Rice: Using day-old rice is ideal for fried rice as it is drier and will fry better without getting mushy.
- Make it spicy: If you like some heat, you can add chili flakes or a drizzle of sriracha to the fried rice or coleslaw.
- Sweet Potato Variation: You can also add a drizzle of honey or maple syrup over the roasted sweet potatoes for a touch of sweetness.
- Grilled Chicken Options: If you prefer, you can marinate the chicken overnight for deeper flavor or use boneless chicken thighs for a juicier result.
This Grilled Chicken with Fried Rice, Sweet Potatoes, and Coleslaw is a balanced and flavorful meal that will satisfy both your taste buds and nutritional needs. Enjoy this hearty dish for a family dinner or as a meal prep option for the week ahead!