Description
These BBQ Chicken Bowls with Sweet Potatoes, Coleslaw, and Pickles combine tender shredded chicken cooked in a flavorful Whole30 BBQ sauce, perfectly roasted chili and cinnamon-spiced sweet potatoes, tangy homemade pickles, and creamy coleslaw. This wholesome meal is vibrant, nutritious, and ideal for a balanced weeknight dinner or meal prep.
Ingredients
Scale
BBQ Chicken
- 2 boneless skinless chicken breasts (about 1 ¼ pounds)
- ¾ cup Whole30 BBQ sauce
- 2 tablespoons Italian dressing
- Salt, to taste
Roasted Sweet Potatoes
- 2 sweet potatoes, peeled and cubed
- 2 teaspoons chili powder
- Dash of cinnamon
- 1 tablespoon avocado or refined coconut oil
Pickles
- 1 clove garlic, minced
- ¼ English cucumber, sliced thin
- Pinch yellow mustard seeds
- ¼ cup water
- ¼ cup white or white wine vinegar
- ½ tablespoon salt
Coleslaw
- 1 14-ounce bag shredded coleslaw mix
- ½ cup + 2 tablespoons mayonnaise
- 1 ½ tablespoon apple cider vinegar or white wine vinegar
- 3 tablespoons coconut aminos
- ¼ teaspoon kosher salt
Garnish
- Sprig of fresh dill
Instructions
- Preheat Oven and Prepare Sweet Potatoes: Preheat your oven to 425°F (220°C). In a large bowl, toss peeled and cubed sweet potatoes with chili powder, a dash of cinnamon, avocado or refined coconut oil, and a pinch of salt until evenly coated.
- Roast Sweet Potatoes: Spread the sweet potatoes evenly on a baking sheet in a single layer and roast in the preheated oven for about 25-30 minutes, flipping halfway through, until they are tender and slightly browned.
- Prepare Pickles: In a small bowl, combine thinly sliced English cucumber, minced garlic, yellow mustard seeds, water, vinegar (white or white wine), and salt. Stir and let the mixture sit while you prepare the other components to allow the flavors to develop.
- Cook BBQ Chicken: Place the chicken breasts, Whole30 BBQ sauce, Italian dressing, and salt into an Instant Pot. Seal the lid and cook on high pressure for 10 minutes. Once the cooking cycle is complete, allow for a 5-minute natural release, then quick release any remaining pressure. Remove the chicken breasts and shred them using two forks, then return the shredded chicken to the pot and stir to coat in the sauce.
- Make Coleslaw: In a bowl, whisk together mayonnaise, apple cider vinegar (or white wine vinegar), coconut aminos, and kosher salt to make the dressing. Toss the dressing with the shredded coleslaw mix until evenly combined and coated.
- Assemble Bowls: Divide the roasted sweet potatoes into four bowls. Top each with a generous portion of the shredded BBQ chicken, a scoop of creamy coleslaw, and spoon over some of the pickles. Garnish with fresh sprigs of dill for added flavor and presentation.
Notes
- The Italian dressing used in the chicken can be store-bought or homemade; it adds a flavorful tang that complements the BBQ sauce.
- You can substitute coconut aminos with tamari or soy sauce if not following Whole30.
- For extra spice, add a pinch of cayenne pepper to the sweet potatoes before roasting.
- The coleslaw mix usually contains shredded cabbage and carrots; feel free to add other crunchy vegetables if desired.
- Leftover components can be stored separately in airtight containers for up to 3 days.
