Jamie Oliver’s Chicken and Coleslaw is a simple yet delicious combination of juicy, flavorful chicken paired with fresh and crunchy homemade coleslaw. This dish is perfect for a quick weeknight dinner, a BBQ side, or a light lunch, offering a balance of protein, fiber, and vibrant flavors.
Why This Recipe Is a Must-Try
- Healthy and flavorful: Uses fresh ingredients with a light dressing.
- Quick and easy: Ready in under 30 minutes.
- Versatile: Works well as a sandwich filling, salad topping, or side dish.
- Perfect for meal prep: This can be made in advance for busy days.
- Great for BBQs: A refreshing side for grilled meats.

Other Recipes
What Is Jamie Oliver’s Chicken and Coleslaw?
This dish features pan-seared or grilled chicken seasoned with aromatic spices, served alongside a crunchy coleslaw made with fresh cabbage, carrots, and a light, tangy dressing.
Jamie Oliver Chicken and Coleslaw Ingredients
For the Chicken
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Juice of 1/2 lemon
For the Coleslaw
- 200g (2 cups) shredded white cabbage
- 100g (1 cup) shredded red cabbage
- 1 large carrot, grated
- 2 spring onions, sliced
- 2 tablespoons mayonnaise
- 1 tablespoon Greek yogurt
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar
- 1 teaspoon honey
- Salt and black pepper to taste
Step-by-Step Instructions to Prepare Jamie Oliver Chicken and Coleslaw
Step 1: Prepare the Chicken
- In a bowl, mix olive oil, smoked paprika, garlic powder, salt, black pepper, and lemon juice.
- Coat the chicken breasts evenly with the marinade.
Step 2: Cook the Chicken
- Heat a grill pan or skillet over medium heat.
- Cook the chicken for 5-6 minutes on each side until golden brown and cooked through.
- Let it rest for 5 minutes before slicing.
Step 3: Make the Coleslaw
- In a large bowl, combine shredded white cabbage, red cabbage, grated carrot, and spring onions.
- In a separate bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, apple cider vinegar, honey, salt, and black pepper.
- Pour the dressing over the vegetables and toss well to coat.
Step 4: Serve
- Slice the chicken and serve alongside the coleslaw.
- Optionally, served in a sandwich, wrap, or as a salad topping.
What to Serve with Jamie Oliver Chicken and Coleslaw
- Toasted buns: Serve the chicken and coleslaw in a sandwich.
- Sweet potato fries: A great side for a balanced meal.
- Grilled corn: Complements the smoky flavor of the chicken.
- Pickles: Adds a tangy crunch.

Expert Tips for Mastering Jamie Oliver Chicken and Coleslaw
- Let the chicken rest: This keeps it juicy and flavorful.
- Make the coleslaw ahead: It tastes even better after a few hours in the fridge.
- Use a mix of cabbages: It adds color and texture variety.
- Swap the dressing: Use a vinegar-based dressing for a lighter version.
- Spice it up: Add chili flakes or hot sauce for extra heat.
Variations of Jamie Oliver Chicken and Coleslaw
- BBQ-style: Use BBQ sauce instead of paprika for a smoky twist.
- Asian-inspired: Add sesame oil and soy sauce to the coleslaw dressing.
- Greek-style: Use tzatziki instead of mayonnaise in the coleslaw.
- Low-carb: Serve without bread for a keto-friendly meal.
- Vegan alternative: Replace chicken with grilled tofu and use vegan mayo.
How to Store Leftovers Jamie Oliver Chicken and Coleslaw?
- Refrigerate: Store the chicken and coleslaw separately in airtight containers for up to 3 days.
- Freeze: Only the cooked chicken can be frozen for up to 3 months.
How to Reheat Jamie Oliver Chicken and Coleslaw?
- In a pan: Reheat the chicken over medium heat for 5 minutes.
- In the microwave: Heat in short intervals, avoiding overheating.
- Do not reheat the coleslaw: Serve it cold for the best texture.
Nutrition Value (Per Serving)
- Calories: 380
- Protein: 32g
- Carbohydrates: 18g
- Fat: 20g
- Fiber: 4g
FAQs
Can I make the coleslaw in advance?
Yes, coleslaw tastes even better when made a few hours ahead, as the flavors meld together. Store it in the fridge for up to 2 days.
What’s the best way to cook the chicken for this recipe?
Grilling or pan-searing the chicken gives the best flavor and texture. You can also bake it at 200°C (400°F) for about 20 minutes.
Can I use rotisserie chicken instead of cooking from scratch?
Yes, shredded rotisserie chicken works well, saving time while still delivering great flavor.
How do I keep the chicken juicy?
Let the cooked chicken rest for at least 5 minutes before slicing to lock in moisture and prevent dryness.
Final Words
Jamie Oliver’s Chicken and Coleslaw is a perfect balance of fresh, crunchy vegetables and juicy, well-seasoned chicken. Whether served in a sandwich, as a salad, or alongside grilled meats, this dish is a must-try for anyone looking for a quick and healthy meal. Try it today and enjoy the flavors of a homemade classic!
Print
Jamie Oliver Chicken and Coleslaw Recipe
- Prep Time: 15
- Cook Time: 12
- Total Time: 27 minutes
- Yield: Serves 4
- Category: Main Course
- Method: Grilling and Mixing
- Cuisine: British
Description
Jamie Oliver’s Chicken and Coleslaw is a simple yet delicious combination of juicy, flavorful chicken paired with fresh and crunchy homemade coleslaw. This dish is perfect for a quick weeknight dinner, a BBQ side, or a light lunch, offering a balance of protein, fiber, and vibrant flavors.
Ingredients
For the Chicken
-
- 2 boneless, skinless chicken breasts
-
- 1 tablespoon olive oil
-
- 1 teaspoon smoked paprika
-
- 1 teaspoon garlic powder
-
- 1/2 teaspoon salt
-
- 1/2 teaspoon black pepper
-
- Juice of 1/2 lemon
For the Coleslaw
-
- 200g (2 cups) shredded white cabbage
-
- 100g (1 cup) shredded red cabbage
-
- 1 large carrot, grated
-
- 2 spring onions, sliced
-
- 2 tablespoons mayonnaise
-
- 1 tablespoon Greek yogurt
-
- 1 teaspoon Dijon mustard
-
- 1 teaspoon apple cider vinegar
-
- 1 teaspoon honey
-
- Salt and black pepper to taste
Instructions
Step 1: Prepare the Chicken
-
- In a bowl, mix olive oil, smoked paprika, garlic powder, salt, black pepper, and lemon juice.
-
- Coat the chicken breasts evenly with the marinade.
Step 2: Cook the Chicken
-
- Heat a grill pan or skillet over medium heat.
-
- Cook the chicken for 5-6 minutes on each side until golden brown and cooked through.
-
- Let it rest for 5 minutes before slicing.
Step 3: Make the Coleslaw
-
- In a large bowl, combine shredded white cabbage, red cabbage, grated carrot, and spring onions.
-
- In a separate bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, apple cider vinegar, honey, salt, and black pepper.
-
- Pour the dressing over the vegetables and toss well to coat.
Step 4: Serve
-
- Slice the chicken and serve alongside the coleslaw.
-
- Optionally, served in a sandwich, wrap, or as a salad topping.