A complete, flavorful meal featuring juicy grilled chicken, seasoned vegetable rice, and a creamy homemade coleslaw.
Ingredients
For the Chicken
4 chicken leg quarters or thighs
1 tablespoon olive oil (15 ml)
1 teaspoon paprika (3 g)
1 teaspoon garlic powder (3 g)
1 teaspoon onion powder (3 g)
½ teaspoon dried thyme
½ teaspoon black pepper
1 teaspoon salt
For the Vegetable Rice
2 cups long-grain rice, rinsed
1 tablespoon vegetable oil
1 small onion, diced
1 carrot, diced
1 bell pepper, diced
1 cup green peas
4 cups chicken broth or water
1 teaspoon salt
½ teaspoon black pepper
For the Creamy Coleslaw
3 cups shredded cabbage
1 carrot, grated
¼ cup mayonnaise
2 tablespoons plain yogurt or sour cream
1 tablespoon lemon juice
1 teaspoon sugar
Salt and pepper to taste
Instructions
- Marinate the Chicken
Pat the chicken dry.
Mix olive oil, paprika, garlic powder, onion powder, thyme, salt, and pepper.
Rub the mixture all over the chicken.
Marinate for at least 30 minutes (or overnight for best flavor). - Cook the Vegetable Rice
Heat oil in a large pot over medium heat.
Sauté onion, carrot, and bell pepper for 3–4 minutes.
Add rice and stir for 1 minute.
Pour in broth, add salt and pepper, and bring to a boil.
Reduce heat, cover, and simmer for 15 minutes.
Stir in peas during the last 5 minutes of cooking.
Fluff with a fork and keep warm. - Make the Coleslaw
In a large bowl, combine cabbage and grated carrot.
In a separate bowl, whisk together mayonnaise, yogurt, lemon juice, sugar, salt, and pepper.
Pour dressing over vegetables and toss well.
Chill until ready to serve. - Grill the Chicken
Preheat grill or grill pan to medium-high heat.
Grill chicken for 8–10 minutes per side, or until fully cooked and the internal temperature reaches 75°C (165°F).
Let rest for 5 minutes before serving.
To Serve
Place a generous scoop of vegetable rice on each plate, add a grilled chicken piece, and serve with a side of creamy coleslaw.
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 4
Enjoy! 🍗🍚🥗