Grilled Chicken Vegetable Rice with Creamy Coleslaw

Prep Time: 20 minutes   |   Cook Time: 35 minutes   |   Total Time: 55 minutes   |   Servings: 4

Introduction

Grilled chicken vegetable rice recipe with creamy coleslaw is a wholesome and satisfying meal featuring juicy grilled chicken served over fluffy vegetable rice with a refreshing creamy coleslaw on the side. Packed with colorful vegetables and plenty of protein, this family-friendly dish delivers delicious flavor in every bite. The smoky grilled chicken pairs perfectly with seasoned rice and crunchy coleslaw, making it an ideal option for weeknight dinners, meal prep, or special occasions. Simple ingredients and easy preparation make this recipe a favorite for busy families.

Ingredients

For the Chicken:

• 4 chicken leg quarters or thighs (about 2 lbs / 900 g)
• 1 tablespoon olive oil (15 ml)
• 1 teaspoon paprika (3 g)
• 1 teaspoon garlic powder (3 g)
• 1/2 teaspoon onion powder (2 g)
• 1 teaspoon salt (6 g)
• 1/2 teaspoon black pepper (2 g)

For the Vegetable Rice:

• 1½ cups long-grain rice (285 g)
• 3 cups chicken broth (720 ml)
• 1 cup peas (150 g)
• 1 cup corn kernels (150 g)
• 1 medium carrot, diced (70 g)
• 1/2 teaspoon turmeric or curry powder (1 g)

For the Creamy Coleslaw:

• 3 cups shredded cabbage (225 g)
• 1/2 cucumber, sliced thinly (100 g)
• 1/4 red onion, thinly sliced (40 g)
• 1/2 red bell pepper, sliced (75 g)

For the Coleslaw Dressing:

• 1/3 cup mayonnaise (80 ml)
• 1 tablespoon apple cider vinegar (15 ml)
• 1 teaspoon honey (5 ml)
• 1/4 teaspoon salt (1 g)
• 1/4 teaspoon black pepper (1 g)

Step-by-Step Instructions

1. Season the chicken: Rub the chicken with olive oil, paprika, garlic powder, onion powder, salt, and black pepper.
2. Grill or roast: Cook at 400°F (200°C) for 35–40 minutes, or grill until the chicken reaches an internal temperature of 165°F (74°C).
3. Prepare the rice: Bring chicken broth to a boil, add rice and turmeric, cover, and simmer for 18–20 minutes.
4. Add vegetables: Stir in peas, corn, and carrots during the last 5 minutes of cooking.
5. Make the coleslaw: Combine cabbage, cucumber, onion, and bell pepper in a bowl. Whisk together mayonnaise, vinegar, honey, salt, and pepper, then toss with the vegetables.
6. Assemble the plate: Spoon the vegetable rice onto serving plates, top with grilled chicken, and serve with creamy coleslaw on the side.
7. Serve: Enjoy immediately while warm.

FAQs

Q1: Can I use chicken breasts instead of thighs?
Yes, chicken breasts work well and cook slightly faster.

Q2: Can I make this recipe ahead of time?
Yes, the chicken and rice can be refrigerated for up to 4 days. Keep the coleslaw separate until serving.

Q3: What vegetables can I add to the rice?
Green beans, bell peppers, broccoli, or zucchini are all excellent additions.

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