Roast Chicken with Sides
A quick and satisfying plate of juicy roast chicken served with crisp green beans and a crunchy coleslaw with red onion and radish. Perfect for a busy weeknight.
- Total time
- 20 min
- Servings
- 4
- Calories
- 450
- Protein
- 35g
Ingredients
- 1 whole rotisserie chicken
- ½ lb green beans
- 3 cups shredded cabbage mix
- ½ medium red onion
- 4 medium radishes
- ¼ cup mayonnaise
Instructions
- 1
Slice the rotisserie chicken into serving pieces and set aside. If you prefer it warm, reheat in a 350°F oven for 10 minutes until heated through.
- 2
Trim the 0.5 lb green beans and boil in salted water until bright green and tender-crisp, about 4-5 minutes. Drain and toss with a little olive oil and salt.
- 3
Thinly slice the 0.5 red onion and 4 radishes. In a bowl, combine with 3 cups shredded cabbage mix and 0.25 cup mayonnaise. Stir until well coated; season with salt and pepper.
- 4
Plate the chicken with the green beans and coleslaw. Sprinkle sesame seeds over the beans if you like, and serve immediately.
Tools you’ll need
- pot
- knife
- cutting board
- mixing bowl
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