Prep Time: 20 minutes
Cook Time: 45 minutes
Serves: 4
Calories: Approximately 720 kcal per serving
Ingredients
Chicken
8 boneless skinless chicken thighs
2 tbsp olive oil
4 garlic cloves, minced
1 tsp oregano
1 tsp thyme
1 tsp paprika
1 tsp salt
½ tsp black pepper
Herb Sauce
½ cup heavy cream
¼ cup grated Parmesan
1 tbsp butter
1 garlic clove, minced
2 tbsp parsley
1 tsp chopped chives
Salt and pepper
Roasted Potatoes
6 medium potatoes, wedged
2 tbsp olive oil
1 tsp rosemary
1 tsp thyme
Salt and pepper
Coleslaw
3 cups cabbage mix
½ cup shredded carrots
⅓ cup mayonnaise
1 tbsp Greek yogurt
1 tsp lemon juice
Garnish
4 cherry tomatoes
Chopped parsley
Method
Roast the seasoned potato wedges at 425°F (220°C) for 35–40 minutes until crisp.
Marinate the chicken with olive oil, garlic, herbs, paprika, salt, and pepper.
Grill for 6–7 minutes per side, until the chicken reaches 175°F (80°C).
Prepare the herb cream sauce by simmering butter, garlic, cream, Parmesan, parsley, and chives until smooth.
Mix the coleslaw ingredients together.
Plate the grilled chicken and spoon the creamy herb sauce over the top.
Serve with the roasted potatoes, coleslaw, and 4 cherry tomatoes.
Garnish with parsley and enjoy immediately.