Herb Grilled Chicken with Sweet Potato Fries & Homemade Coleslaw

This wholesome meal combines juicy herb-marinated grilled chicken, crispy oven-baked sweet potato fries, and a creamy homemade coleslaw. It’s perfect for a nutritious family dinner or meal prep.

Prep Time: 25 minutes (plus 30 minutes marinating)
Cook Time: 35 minutes
Total Time: 1 hour 30 minutes
Servings: 4

Ingredients
For the Herb Grilled Chicken
4 boneless, skinless chicken breasts (about 6 oz each)
2 tablespoons olive oil
2 tablespoons fresh lemon juice
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon paprika
½ teaspoon onion powder
½ teaspoon black pepper
1 teaspoon salt
For the Sweet Potato Fries
2 large sweet potatoes, peeled and cut into fries
2 tablespoons olive oil
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon cornstarch (optional, for extra crispiness)
For the Homemade Coleslaw
4 cups shredded green cabbage
1 cup shredded red cabbage
1 cup shredded carrots
2 tablespoons chopped fresh parsley
Coleslaw Dressing
½ cup mayonnaise
1 tablespoon apple cider vinegar
1 tablespoon lemon juice
1 tablespoon honey
1 teaspoon Dijon mustard
½ teaspoon celery seed (optional)
¼ teaspoon black pepper
¼ teaspoon salt
Instructions
Step 1: Marinate the Chicken

In a bowl, whisk together:

Olive oil
Lemon juice
Garlic
Oregano
Thyme
Rosemary
Paprika
Onion powder
Salt
Black pepper

Coat the chicken evenly with the marinade.

Cover and refrigerate for at least 30 minutes (up to 8 hours for deeper flavor).

Step 2: Prepare the Sweet Potato Fries

Preheat oven to 425°F (220°C).

Pat the sweet potato fries dry.

If using cornstarch, toss the fries with it first.

Add:

Olive oil
Paprika
Garlic powder
Onion powder
Salt
Black pepper

Spread in a single layer on a parchment-lined baking sheet.

Bake for 30–35 minutes, flipping halfway through, until golden and crisp.

Step 3: Grill the Chicken

Preheat a grill or grill pan to medium-high heat.

Lightly oil the grates.

Grill chicken for 6–7 minutes per side, or until the internal temperature reaches 165°F (74°C).

Transfer to a plate and let rest for 5 minutes before slicing.

Step 4: Make the Coleslaw

In a large bowl, combine:

Green cabbage
Red cabbage
Carrots
Parsley

In a separate bowl, whisk together:

Mayonnaise
Apple cider vinegar
Lemon juice
Honey
Dijon mustard
Celery seed
Salt
Black pepper

Pour the dressing over the vegetables.

Toss until evenly coated.

Refrigerate for 15–20 minutes before serving.

Step 5: Assemble the Meal

Divide the grilled chicken among four plates.

Serve with:

Crispy sweet potato fries
Creamy homemade coleslaw

Garnish with fresh parsley and lemon wedges if desired.

Tips for the Best Results
Marinate the chicken longer for more flavor.
Dry the sweet potatoes well before seasoning for crispier fries.
Avoid overcrowding the baking tray.
Let the chicken rest before slicing to keep it juicy.
Chill the coleslaw before serving so the flavors can meld.
Nut Information

Contains Peanuts: ❌ No

Contains Tree Nuts: ❌ No

Nut-Free: ✅ Yes

Allergy Information
Contains eggs (mayonnaise).
Contains mustard (Dijon mustard).
This recipe is naturally free of peanuts and tree nuts.
Always check packaged ingredients such as mayonnaise, mustard, and seasonings for potential cross-contamination if serving someone with severe nut allergies.
Storage
Refrigerator
Chicken: Up to 4 days in an airtight container.
Sweet potato fries: Up to 3 days (best reheated in the oven or air fryer).
Coleslaw: Up to 3 days.
Freezer
Chicken: Freeze for up to 3 months.
Sweet potato fries: Freeze after baking for up to 2 months.
Coleslaw is not recommended for freezing, as the vegetables lose their crisp texture.
Nutrition (Approximate Per Serving)
Calories: 560
Protein: 42 g
Carbohydrates: 36 g
Fat: 24 g
Saturated Fat: 4 g
Cholesterol: 105 mg
Sodium: 760 mg
Fiber: 6 g
Sugar: 12 g
Frequently Asked Questions (FAQs)
1. Can I use chicken thighs instead of breasts?

Yes. Boneless, skinless chicken thighs are juicier and grill beautifully. Adjust cooking time as needed.

2. Can I cook the chicken without a grill?

Absolutely. Use a grill pan, cast-iron skillet, or bake the chicken at 400°F (200°C) for about 20–25 minutes, depending on thickness.

3. How do I make the fries extra crispy?

Coat them lightly with cornstarch, dry them well before seasoning, and avoid overcrowding the baking tray.

4. Can I make the coleslaw ahead of time?

Yes. It can be prepared up to 24 hours in advance and kept refrigerated.

5. Is this recipe gluten-free?

Yes, if all packaged ingredients (such as mayonnaise and Dijon mustard) are certified gluten-free.

6. Can I use an air fryer for the fries?

Yes. Air fry at 380°F (193°C) for 15–20 minutes, shaking the basket halfway through.

7. Can I make the coleslaw lighter?

Yes. Replace half or all of the mayonnaise with plain Greek yogurt for a lighter dressing.

8. What herbs work best for the chicken?

Oregano, thyme, rosemary, parsley, and basil all complement grilled chicken wonderfully.

9. Can I meal prep this recipe?

Yes. Store the chicken, fries, and coleslaw in separate containers and assemble when ready to eat.

10. What other side dishes pair well with this meal?

Steamed green beans, grilled asparagus, roasted broccoli, corn on the cob, cucumber salad, or a fresh garden salad all make excellent additions.