Description
These BBQ Chicken Bowls with sweet potatoes, coleslaw, and pickles are a filling, flavorful, and balanced meal. Packed with smoky, tangy, and fresh flavors in every bite.
Ingredients
- BBQ Chicken
- 2 boneless skinless chicken breasts (about 1 ¼ lb)
- ¾ cup BBQ sauce
- 2 tbsp Italian dressing
- Salt, to taste
- Sweet Potatoes
- 2 sweet potatoes, peeled and cubed
- 1 tbsp oil (avocado or coconut)
- Dash of cinnamon
- Quick Dill Pickles
- ¼ English cucumber, thinly sliced
- ¼ cup water
- ¼ cup vinegar (white or white wine)
- ½ tbsp salt
- Sprig fresh dill
- 1 garlic clove, minced
- Pinch mustard seeds
- Coleslaw
- ½ cup + 2 tbsp mayonnaise
- 1 ½ tbsp vinegar
- 3 tbsp sweetener (as desired)
- ¼ tsp kosher salt
- 1 bag shredded coleslaw mix (14 oz)
- Garnish
- Fresh parsley
- Dry BBQ seasoning
Instructions
- Preheat oven to 425°F (220°C).
- Toss sweet potatoes with oil, cinnamon, and salt. Roast 20 minutes, stir, then roast 10–15 minutes more until golden.
- While potatoes cook, mix pickle ingredients in a bowl and set aside.
- Cook BBQ chicken in Instant Pot (or slow cooker/alternate method). Shred when done and mix with sauce.
- Mix coleslaw dressing ingredients, then combine with coleslaw mix.
- Assemble bowls with sweet potatoes, BBQ chicken, coleslaw, and pickles.
- Garnish with parsley and BBQ seasoning if desired.
Notes
- Use store-bought pickles if preferred.
- Make sure BBQ sauce is Whole30-compliant if needed.
- Chicken can also be cooked in slow cooker or stovetop.
- Store coleslaw separately if saving leftovers.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Dish, Bowl
- Method: Roast, Pressure Cook
- Cuisine: American