Grilled Chicken Vegetable Rice with Creamy Coleslaw

Posted by: Authentic Flavors Made Easy

Juicy grilled chicken served over fluffy vegetable rice with a refreshing creamy coleslaw makes a complete, wholesome meal. Packed with colorful vegetables and fresh flavors, this dish is perfect for family dinners, meal prep, or summer gatherings.

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4

Ingredients

For the Grilled Chicken

• 4 boneless, skinless chicken breasts or thighs
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• ½ teaspoon dried thyme
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon lemon juice

For the Vegetable Rice

• 1½ cups (300 g) long-grain white rice
• 3 cups (720 ml) chicken broth
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 small onion, finely diced
• 1 cup diced carrots
• 1 cup green peas
• ½ cup sweet corn kernels
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons chopped fresh parsley

For the Creamy Coleslaw

• 4 cups shredded green cabbage
• 1 cup shredded purple cabbage
• 1 cup shredded carrots
• ¼ cup mayonnaise
• 2 tablespoons plain Greek yogurt or sour cream
• 1 tablespoon apple cider vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• Salt and black pepper, to taste

Instructions

Grill the Chicken

1. In a bowl, combine the olive oil, garlic, smoked paprika, garlic powder, onion powder, oregano, thyme, salt, pepper, and lemon juice.
2. Coat the chicken with the marinade and let it rest for 20–30 minutes, if time allows.
3. Grill over medium-high heat for 6–8 minutes per side, or until the internal temperature reaches 165°F (74°C). Let the chicken rest for 5 minutes before slicing.

Cook the Vegetable Rice

1. Rinse the rice under cold water until the water runs clear.
2. Heat the butter and olive oil in a saucepan over medium heat.
3. Sauté the onion and carrots for 3–4 minutes.
4. Add the garlic and cook for 30 seconds.
5. Stir in the rice and cook for 2 minutes.
6. Pour in the chicken broth, then add the peas, corn, bell pepper, salt, and black pepper.
7. Bring to a boil, reduce the heat to low, cover, and simmer for 18–20 minutes, or until the rice is tender.
8. Fluff with a fork and stir in the chopped parsley.

Prepare the Coleslaw

1. In a large bowl, combine the green cabbage, purple cabbage, and carrots.
2. In a separate bowl, whisk together the mayonnaise, Greek yogurt, apple cider vinegar, honey, Dijon mustard, salt, and pepper.
3. Pour the dressing over the vegetables and toss until evenly coated.
4. Chill for 15 minutes before serving for the best flavor.

To Serve

Spoon the vegetable rice onto each plate, top with sliced grilled chicken, and serve with a generous helping of creamy coleslaw on the side.

Serving Suggestions

• Grilled corn on the cob
• Garlic bread
• Avocado slices
• Fresh lemon wedges
• Iced tea or lemonade

Tips

• Marinate the chicken for up to 8 hours for deeper flavor.
• Brown rice can be substituted, but adjust the cooking time accordingly.
• Add broccoli, zucchini, or mushrooms to the rice for extra vegetables.
• Store leftovers in separate airtight containers in the refrigerator for up to 4 days. Reheat the chicken and rice before serving, and keep the coleslaw chilled.