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Delicious and Colorful Feast: Grilled Chicken with Sides

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Enjoy a vibrant and flavorful meal with grilled chicken, fried rice, mashed sweet potatoes, beetroot salad, and creamy coleslaw. This dish offers a perfect balance of savory, sweet, tangy, and creamy textures, making it a satisfying and nutritious choice for any occasion.

Ingredients

Grilled Chicken

  • 4 chicken legs (bone-in, skin-on)
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1/2 tsp dried thyme
  • Salt and pepper to taste

Fried Rice

  • 2 cups cooked white rice (preferably day-old)
  • 1 zucchini, diced
  • 1/2 cup corn kernels
  • 1 red bell pepper, diced
  • 1 small onion, chopped
  • 2 tbsp soy sauce
  • 1 tbsp vegetable oil
  • Salt and pepper to taste

Mashed Sweet Potatoes

  • 2 large sweet potatoes, peeled and cubed
  • 2 tbsp butter
  • 1/4 cup milk (optional)
  • Salt and pepper to taste

Beetroot Salad

  • 2 medium beets
  • 1 tbsp olive oil
  • 1 tsp vinegar (optional)
  • Salt and pepper to taste

Creamy Coleslaw

  • 2 cups shredded cabbage
  • 1/2 cup shredded carrots
  • 1/2 cup mayonnaise
  • 1 tbsp vinegar
  • Salt and pepper to taste

Instructions

Grilled Chicken

  1. Preheat grill or oven to 375°F (190°C).
  2. Rub chicken with olive oil and season with garlic powder, paprika, thyme, salt, and pepper.
  3. Grill or bake for 35-40 minutes, turning occasionally, until crispy and cooked through (internal temp 165°F/75°C).
  4. Let rest before serving.

Fried Rice

  1. Heat vegetable oil in a pan over medium heat.
  2. Sauté onions, zucchini, corn, and bell pepper for 3-4 minutes.
  3. Add cooked rice, stir-fry for 5 minutes, breaking up clumps.
  4. Season with soy sauce, salt, and pepper. Mix well.

Mashed Sweet Potatoes

  1. Boil sweet potatoes in salted water for 15-20 minutes until tender.
  2. Drain and mash with butter and milk (if using).
  3. Season with salt and pepper.

Beetroot Salad

  1. Boil or roast beets for 30-40 minutes until tender.
  2. Peel, dice, and toss with olive oil, vinegar (if using), salt, and pepper.

Creamy Coleslaw

  1. Combine cabbage and carrots in a bowl.
  2. Mix in mayonnaise, vinegar, salt, and pepper.
  3. Refrigerate for 30 minutes before serving.

Find it online: https://recipesbyjanet.com/delicious-and-colorful-feast-grilled-chicken-with-sides/